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Relevant bibliographies by topics / Fruit juice

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Academic literature on the topic 'Fruit juice'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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Journal articles on the topic "Fruit juice"

1

Kowalska, Małgorzata, Justyna Konopska, Melánia Feszterová, Anna Zbikowska, and Barbara Kowalska. "Quality Assessment of Natural Juices and Consumer Preferences in the Range of Citrus Fruit Juices." Applied Sciences 13, no. 2 (2023): 765. http://dx.doi.org/10.3390/app13020765.

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The purpose of the study was to analyse and update consumers’ changing preferences in the choice of citrus fruit juices and to evaluate the sensory and physicochemical characteristics of two kinds of juices: juice squeezed from raw fruit and a commercial juice indicated by respondents as best matching their preferences. The survey was conducted in the form of an online survey posted on app.ankieteo.pl. The survey was also sent via a link through social networks. A total of 862 people took part in the survey. Consumers are most likely to consume juices one to three times a week (28.3%). Orange

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Agomuo, J., I. Alaka, and Linda Akajiaku. "Microbiological Status of S oymilk- Fruit Juice Drink as Affected by Orange and Pineapple Juice Replacement." Current Research in Nutrition and Food Science Journal 2, no. 3 (2014): 153–58. http://dx.doi.org/10.12944/crnfsj.2.3.07.

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The effect of orange and pineapple fruit juice replacement on microbiological status of soymilk- fruit juice drink was studied. Soybean seeds, fresh ripe orange and pineapple fruits were processed into soymilk, and fruit juices respectively. The orange and pineapple juices were blended at equal proportion to get mixed fruit juice (MFJ). MFJ was used to replace soymilk (SM) at 10%, 20%, 30%, 40% and 50% levels without addition of any chemical preservatives. The microbiological status of the soy-mixed fruit juice (SMFJ) was evaluated. Microbial examination showed that bacteria count was higher i

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Colás-Medà, Pilar, Iolanda Nicolau-Lapeña, Inmaculada Viñas, Isma Neggazi, and Isabel Alegre. "Bacterial Spore Inactivation in Orange Juice and Orange Peel by Ultraviolet-C Light." Foods 10, no. 4 (2021): 855. http://dx.doi.org/10.3390/foods10040855.

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Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and the high hydrostatic pressure treatments that fruit juices receive during their processing, thus reducing their microbiological quality and safety. In this context, our objective was to evaluate the efficacy of Ultraviolet-C (UV-C) light at 254 nm on reducing bacterial spores of Alicyclobacillus acidoterrestris, Bacillus coagulans and Bacillus cereus at two stages of orange juice production. To simulate fruit disinfection before processing, the orange peel was artificially in

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Tonde, A. B., and A. A. Bhoite. "A REVIEW ON FRUIT JUICE PROBIOTIFICATION MAJOR CHALLENGES AND TECHNOLOGICAL CONSTRAINTS." International Journal of Applied and Advanced Scientific Research (IJAASR) 5, no. 1 (2020): 6–11. https://doi.org/10.5281/zenodo.3634332.

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Fruit juices are now integral part of dietary regime and are widely accepted by consumer as part of daily healthy diet plan. In light of the research based on the food fortification the juices are mainly studied for the formulation of probiotic juices. Many juices till date have proven as good source for the delivery of probiotic in human intestine. More research still needs to encourage for development of quality probiotic juices from variety of fruits. The technological   constrains needs to resolve for better commercialization. To gain the wide acceptability of probiotic juices th

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Wang, Fei, Yao Wang, Xinting Shen, et al. "Research Progress on Methods for the Deacidification of Small Berry Juice: An Overview." Molecules 29, no. 19 (2024): 4779. http://dx.doi.org/10.3390/molecules29194779.

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As some of the richest sources of natural antioxidants, small berry fruits have attractive colors and special tastes, with recognized benefits for human health. However, sour tastes in small berry juices result in a poor flavor and low acceptance among consumers, greatly limiting their marketability. Among the most commonly used deacidification methods, chemical deacidification methods can neutralize fruit juice via the addition of a deacidification agent, while physical deacidification methods include freezing deacidification, ion-exchange resin deacidification, electrodialysis deacidificatio

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Di Stefano, Vita, Salvatore Scandurra, Antonella Pagliaro, Vincenzo Di Martino, and Maria Grazia Melilli. "Effect of Sunlight Exposure on Anthocyanin and Non-Anthocyanin Phenolic Levels in Pomegranate Juices by High Resolution Mass Spectrometry Approach." Foods 9, no. 9 (2020): 1161. http://dx.doi.org/10.3390/foods9091161.

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Quali-quantitative analyses of anthocyanins and non-anthocyanin phenolic compounds performed with the use of liquid chromatography coupled with high resolution mass spectrometry, were evaluated in juice of pomegranate fruits (‘Dente di Cavallo’), in relation to different light exposures (North, South, West and East). A total of 16 compounds were identified, including phenolic acids, flavonoids, hydrolysable tannins, and anthocyanins, known for their health-promoting effects. Striking differences were observed about the total phenolic content, which was high in juices from fruits with east- and

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M. N, Chukwu,, Kabuo, N.O, Okezie P.F, and Chukwujekwu Chukwujekwu. "Production and Evaluation of Fruit Juice Blends from Velvet Tamarind (Dilium Guineese) and Noni Fruit Juice (Morinda Citrifolia)." Nutrition and Food Processing 5, no. 3 (2022): 01–09. http://dx.doi.org/10.31579/2637-8914/090.

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This study was aimed to explore the production and evaluation of fruit juice blends from velvet tamarind and noni juices. Velvet tamarind fruit was processed to obtain 100% juice (VT sample) while that of noni fruit was also processed to obtain 100% pure juice (N sample). The respective fruit juice blends (N and VT) were formulated: VTN1, VTN2, VTN3, VTN4 at different ratios (20:80%, 40:60%, 60:40%, 80:20%) while N and VT were used as the control. Microbial analysis using pour plate method and sensory evaluation using 9-point hedonic scale were carried out. The blending of these fruit juices g

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Cui, Hongchun, Yuxiao Mao, Yun Zhao, Weihong Huang, and Jianyong Zhang. "Effects of Different Kinds of Fruit Juice on Flavor Quality and Hypoglycemic Activity of Black Tea." Foods 14, no. 4 (2025): 588. https://doi.org/10.3390/foods14040588.

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At present, the heavy bitter taste, poor flavor quality and low functional activity of summer and autumn tea are the bottleneck problems restricting the low utilization rate of summer and autumn tea resources. The research and development of new products of fruit-flavored black tea is conducive to expanding the utilization of summer and autumn tea resources. Different kinds of fruit juice were added during the fermentation and processing of classic black tea, such as bananas, apples, fragrant pear and Sydney pear, in this study. The effects of fruit juice on the flavor quality and amylase inhi

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Oluwole, Olusola, Oluwole David, Christopher Falegan, Biodun Awojuyigbe, and Olatunji Olajide. "Microbiological and physicochemical properties of commercial seal tampered refrigerated fruit juices." International Journal of Biological Research 4, no. 1 (2016): 21. http://dx.doi.org/10.14419/ijbr.v4i1.5798.

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<p>Microbial and physicochemical properties of seven branded, seal tampered refrigerated fruit juices were carried out in this study using standard methods. Coliform counts ranged from 2.079 to3.093 log<sub>10</sub>cfu/ml over the storage period with pineapple juice and citrus juice having the highest and least coliform count respectively. Total bacteria count in the juice ranged from 7.009 to 8.243 log<sub>10</sub>cfu/ml. Citrus fruit juice however had the highest staphylococcal count while pineapple juice had the least (2.344 to 3.881log<sub>10</sub>

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ROHINI C, KANCHANA S, GEETHA P S, MINI M L, and ARUL ARASU P. "Optimize the process for encapsulated spray dried Lemon juice powder to enhance the Vitamin C." World Journal of Advanced Research and Reviews 21, no. 1 (2024): 2064–72. http://dx.doi.org/10.30574/wjarr.2024.21.1.0045.

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In this study, the parameters were optimized for spray-dried method of fruit juice powder that is encapsulated to increase the bioavailability of vitamin C content. Fruits like lemon were selected to produce the fruit juice powder which provides a high content of vitamin C. Maltodextrin is a carrier material that is used in spray drying techniques at different levels of concentration like 15%, 20% and 25% to coat the fruit juices, reduce stickiness, and produce large quantities of fruit juice powders. In this method, the inlet temperatures ranged from 160 ºC to 190 ºC while outlet temperatures

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Dissertations / Theses on the topic "Fruit juice"

1

Kamau, Caroline M. "Fruit Juices: Ellagic Acid Concentration and Sensory Appeal." Bowling Green State University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1182707084.

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Feleke, Shiferaw Tesfaye. "Global competition for the Japanese fruit juice market." [Gainesville, Fla.] : University of Florida, 2006. http://purl.fcla.edu/fcla/etd/UFE0014761.

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Garcia-Wass, Febe. "Orange juice authenticity using pyrolysis mass spectrometry." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.312084.

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Bodley, Mark David. "Application of bacteriocins in the preservation of fruit juice." Thesis, Nelson Mandela Metropolitan University, 2015. http://hdl.handle.net/10948/d1020188.

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Bacteriocins (BCNs) are ribosomally synthesized polypeptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce BCNs with broad spectra of inhibition. The antimicrobial activity of BCNs against spoilage organisms (SPOs) has raised considerable interest in their application in juice preservation. The objectives of the study were to: (i) isolate, identify and screen BCN producing bacteria for antimicrobial activity against spoilage bacteria and fungi, (ii) optimize production of BCN from selected producers and (iii) investig

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Leach, Gareth Charles. "Studies on the counter-current diffusional extraction of apple juice." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.357731.

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Gomez, Stéphanie Madeleine. "Fruit juices market in France." CSUSB ScholarWorks, 2001. https://scholarworks.lib.csusb.edu/etd-project/2004.

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The purpose of this project is to offer a market study of the fruit juices market in France. The aim is to propose not only a comprehensive analysis of the fruit juices market in France, but also a set of recommendations that could be used by managers of fruit juices companies in sustaining a mature market.

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Cheuyglintase, Kloyjai. "Spray drying of fruit juice with vegetable fibre as a carrier." Thesis, University of Canterbury. Chemical and Process Engineering, 2009. http://hdl.handle.net/10092/3101.

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The production of free flowing powder by spray drying of sugar-acid rich foods requires an appropriate carrier. High molecular weight materials such as maltodextrins are commercially used as a drying aid because of their high glass transition temperature (Tg). Alternatively, fibre-rich by-products from fruit and vegetable juice processing might provide high molecular weight elements that are suitable as a drying support. This study aimed to understand the variables affecting the spray-dried product of fruit juice so that non-sticky fibre-based juice powder could be obtained. Freeze dried carr

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Groenewald, Willem Hermanus. "Taxonomy of species of Alicyclobacillus from South African orchards and fruit concentrate manufacturing environments and the prevention of fruit juice contamination." Thesis, Stellenbosch: University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/1253.

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Thesis (PhD (Food Science))--University of Stellenbosch, 2009.<br>ENGLISH ABSTRACT: Species of Alicyclobacillus are acid-tolerant and heat-resistant bacteria that cause spoilage of heat-treated fruit juices stored at room temperature. During the past decade, Alicyclobacillus spp. have become a major cause of spoilage in pasteurised fruit juices leading to significant economic losses world-wide. Spoilage has been reported in apple, pear, orange, peach, mango and white grape juice, as well as in fruit juice blends, fruit juice containing drinks and tomato products, such as tomato juice and

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Ahmed, Ijaz. "Effects of Momordica charantia fruit juice on experimental diabetes and its complications." Thesis, University of Central Lancashire, 1999. http://clok.uclan.ac.uk/20106/.

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Momordica charantia fruit is traditionally used as a vegetable in the Indian subcontinent and is claimed to have hypoglycaemic effects in human and experimental diabetes. The oral administration of M. charantia fruit juice was investigated for its effects in streptozotocin (STZ)-induced diabetes in rats. The results of this study have revealed that the fruit juice administration reduced the blood glucose levels, improved glucose tolerance and increased blood insulin levels and body weights in STZ-induced diabetes in rats. However, the treatment of fruit juice did not completely normalize these

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Adeyemo, Monisola. "Nurse Practitioners' Guide on Consumption of Hundred Percent Fruit Juice by Children." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4122.

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Childhood obesity has reached an epidemic level in the United States, growing exponentially and posing a great risk to the current and future health of the American people. The trend of increasing incidence of overweight and obesity in children has been occurring for decades; there is a need for multimodal preventative solutions to control the rate of growth. Sufficient evidence has shown a correlation between the feeding of 100% fruit juice to infants as dietary supplements and childhood obesity. Therefore, the purpose of this project was development of a guideline for 100% fruit juice feedin

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Books on the topic "Fruit juice"

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Marketing Strategies for Industry (UK) Ltd., ed. Fruit juice, UK. MSI, 1985.

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1968-, Chanko Pamela, ed. Orange juice. Scholastic, 1998.

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Guo, Yu Fang. Juice. Wan Li, 2004.

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Steven, Nagy, Chen Chin Shu 1937-, and Shaw Philip E, eds. Fruit juice processing technology. Agscience, 1993.

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Publications, Key Note, ed. Fruit juice & health drinks. 5th ed. Key Note Publications, 1991.

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Bates, R. P. Principles and practices of small- and medium-scale fruit juice processing. Food and Agriculture Organization of the United Nations, 2001.

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Jussaume, Raymond Adelard. The Japanese juice industry: An update. International Marketing Program for Agricultural Commodities & Trade, College of Agriculture and Home Economics, Washington State University, 1994.

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Ontario. Dept. of Agriculture., ed. Fruit juices. Dept. of Agriculture, 1997.

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Jussaume, Raymond Adelard. The Japanese juice industry: A general overview. International Marketing Program for Agricultural Commodities & Trade, College of Agriculture & Home Economics, Washington State University, 1991.

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Wade, Carlson. The pocket handbook of juice power. Keats Pub., 1992.

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Book chapters on the topic "Fruit juice"

1

Lea, A. G. H. "Apple juice." In Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-0949-3_6.

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Lea, A. G. H. "Apple juice." In Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6296-9_6.

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McLellan, M. R., and E. J. Race. "Grape juice processing." In Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-0949-3_3.

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McLellan, M. R., and E. J. Race. "Grape juice processing." In Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6296-9_3.

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Boylston, Terri D. "Temperate Fruit Juice Flavors." In Handbook of Fruit and Vegetable Flavors. John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470622834.ch24.

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Taylor, Barry. "Fruit and juice processing." In Chemistry and Technology of Soft Drinks and Fruit Juices. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118634943.ch3.

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Bastianel, Marinês, Vera L. N. P. Barros, Augusto Tulmann Neto, Paulo S. Souza, Rose M. Pio, and Rodrigo R. Latado. "Induction and selection of mandarin mutants with fruits containing low number of seeds." In Mutation breeding, genetic diversity and crop adaptation to climate change. CABI, 2021. http://dx.doi.org/10.1079/9781789249095.0039.

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Abstract The Brazilian citrus industry has a worldwide presence for production and export of sweet orange juice, but it has little contribution to the production of fruits for the fresh fruit market. One requirement of this market is the production of seedless fruits. The Fremont IAC 543 mandarin produces fruits with good commercial qualities, large numbers of seeds (10-12), and plants with resistance to Alternaria brown spot (ABS), an important disease present in several countries. The objective of this work was to induce and select mutants of Fremont IAC 543 mandarin with seedless fruits or

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Nassarawa, Sanusi Shamsudeen, Munir Abba Dandago, Hauwa Ladi Yusuf, et al. "Pharmacological Properties of Citrus Fruit." In Citrus Fruits and Juice. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-99-8699-6_6.

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Fry, J., G. G. Martin, and M. Lees. "Authentication of orange juice." In Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-0949-3_1.

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Fry, J., G. G. Martin, and M. Lees. "Authentication of orange juice." In Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6296-9_1.

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Conference papers on the topic "Fruit juice"

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Jazlina Jas Wari, Nurin, Siti Zuraidah Ibrahim, Wee Fwen Hoon, Tanakorn Inthasuth, and Khuzairi Masrakin. "Fruit Juice Dielectric Properties Characterization using Artificial Intelligence." In 2024 IEEE 1st International Conference on Communication Engineering and Emerging Technologies (ICoCET). IEEE, 2024. http://dx.doi.org/10.1109/icocet63343.2024.10729984.

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Sharma, Monali, and Christina Shiju. "Analyzing Brand Salience in Consumers Through Visual Gaze Assessment For Non-Alcoholic Non-Carbonated Fruit Juice Beverage Segment In Indian Millennials." In 2024 International Conference on Trends in Quantum Computing and Emerging Business Technologies (TQCEBT). IEEE, 2024. http://dx.doi.org/10.1109/tqcebt59414.2024.10545156.

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Marica (Sopirla), Denisa, Maria Lidia Iancu, and Ovidiu Tita. "THE INFLUENCE OF APPLE VARIETIES AND THE ENZYMES ROHAPECT PTE-100 AND PECTINASE ON THE OBTAINING OF APPLE JUICES." In SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/6.1/s25.31.

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This thesis studies the impact of the addition of two types of enzymes: Rohapect PTE-100 and Pectinase to 6 varieties of apple, grown in the Valea Dambovi?ei area in order to improve the quality of apple juice. The 6 apple varieties used are: Sirus, Florina, Red Topaz, Golden, Starkrimson and Rozela. Thanks to the new varieties planted, and the use of modern technology, the production of apples has increased, and the apples are used fresh or processed in the form of natural juice as such or mixed with other fruits. The orchard area under analysis has 12,500 m2, of which 8,500 m2 are planted wi

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Jack, Kufre Esenowo, Lanre Joseph Olatomiwa, Yahaya Asizehi Enesi, Grace Idowu Olaleru, Nnaemeka Emmanuel Ugwuogor, and Babawuya Alkali. "Deployment of an Electronic-based Approach for Fruits Juice Ingredient Analysis." In 2024 International Conference on Science, Engineering and Business for Driving Sustainable Development Goals (SEB4SDG). IEEE, 2024. http://dx.doi.org/10.1109/seb4sdg60871.2024.10630383.

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Davitadze, Nazi, and Irina Bejanidze. "VALORIZATION OF CITRUS FRUIT PROCESSING WASTE." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023/5.1/s20.38.

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Currently, the food industry accounts for the largest amount of waste, a third of which is waste from the processing of fruits into natural fruit juices, the consumption of which has recently increased significantly due to health problems among the population. The transition to a healthier and more natural lifestyle involves reducing the consumption of soft drinks, which can contain high concentrations of sugars, artificial colors, preservatives, and increasing the production of natural juices. Studies were carried out on citrus fruits: mandarin, lemon, orange and pomelo. The possibility of va

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Stojkovski, Viktorija, Kristina Tomska, and Katerina Bojkovska. "QUALITY MANAGEMENT IN FRUIT JUICE PRODUCTION: EFFECTS OF PACKAGING AND STORAGE CONDITIONS ON PH STABILITY." In 3rd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy in Čačak, 2025. https://doi.org/10.46793/sbt30.61vs.

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The quality of fruit juice production is influenced by various factors, including raw ingredient quality, processing methods, packaging, and storage conditions. This study examines the effect of packaging type and storage conditions on the pH stability of apple and orange juices. A total of 12 juice samples, packaged in plastic bottles, Tetra Pak, and cans, were analyzed over six days under refrigerated (4°C) and room temperature conditions. pH values were measured at different time intervals using a calibrated digital pH meter. The results indicate that Tetra Pak packaging and refrigeration p

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Tuthill, Palmer. "Fruit Handling Trucks to Juice Room." In ASME 1985 Citrus Engineering Conference. American Society of Mechanical Engineers, 1985. http://dx.doi.org/10.1115/cec1985-3106.

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Suciana, Fitri, Saifudin Zukhri, and Cahyo Pramono. "Tomato Juice and Dragon Fruit Juice to Reduce Blood Sugar Level." In 1st Paris Van Java International Seminar on Health, Economics, Social Science and Humanities (PVJ-ISHESSH 2020). Atlantis Press, 2021. http://dx.doi.org/10.2991/assehr.k.210304.177.

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Mašković, Jelena, Gorica Paunović, Pavle Mašković, and Ivana Kaplarević. "CHEMICAL ANALYSIS OF DIFERENT BRANDS OF ORANGE JUICE IN SERBIAN MARKET." In 1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY. University of Kragujevac, Faculty of Agronomy, 2023. http://dx.doi.org/10.46793/sbt28.503m.

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The chemical analysis of five different brands of orange juice in the Serbian market were evaluated to determine their overall quality. Assays were evaluated for eight quantitative characters: pH value, moisture content, total solids, acidity, content of Ca2+, Mg2+, Cl- and Vitamin C at the laboratory of the Faculty of Agronomy, Čačak. The analyses were performed under the Ordinance on fruit juices and certain related products intended for human consumption ("Official Gazette of RS", No. 103/2018, 94/2019, 2/2020 - correction, 84/2020). Generally, the juice samples were within the regulatory s

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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.

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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resu

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Reports on the topic "Fruit juice"

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Yu, Xiaoshuang. Effect of Atmospheric Cold Plasma Treatment on Fruit Juice Quality. Iowa State University, 2020. http://dx.doi.org/10.31274/cc-20240624-580.

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Blumwald, Eduardo, and Avi Sadka. Citric acid metabolism and mobilization in citrus fruit. United States Department of Agriculture, 2007. http://dx.doi.org/10.32747/2007.7587732.bard.

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Accumulation of citric acid is a major determinant of maturity and fruit quality in citrus. Many citrus varieties accumulate citric acid in concentrations that exceed market desires, reducing grower income and consumer satisfaction. Citrate is accumulated in the vacuole of the juice sac cell, a process that requires both metabolic changes and transport across cellular membranes, in particular, the mitochondrial and the vacuolar (tonoplast) membranes. Although the accumulation of citrate in the vacuoles of juice cells has been clearly demonstrated, the mechanisms for vacuolar citrate homeostasi

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Blumwald, Eduardo, and Avi Sadka. Sugar and Acid Homeostasis in Citrus Fruit. United States Department of Agriculture, 2012. http://dx.doi.org/10.32747/2012.7697109.bard.

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Citrus fruit quality standards have been determined empirically, depending on species and on the particular growing regions. In general, the TSS (total soluble solids) to total acidity (TA) ratio determines whether citrus fruit can be marketed. Soluble sugars account for most of the TSS during harvest while TA is determined almost solely by the citric acid content, which reaches levels of 1-5% by weight in many cultivated varieties. Acid and sugar homeostasis in the fruit is critical for the management of existing cultivars, the development of new cultivars, the improvement of pre- and post-ha

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Shomer, Ilan, Louise Wicker, Uzi Merin, and William L. Kerr. Interactions of Cloud Proteins, Pectins and Pectinesterases in Flocculation of Citrus Cloud. United States Department of Agriculture, 2002. http://dx.doi.org/10.32747/2002.7580669.bard.

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The overall objective was to understand the cloud flocculation of citrus juice by characterization of the interactions between proteins and pectins, and to determine the role of PE isozymes in catalyzing this phenomenon. Specific objectives were to: 1. identify/characterize cloud-proteins in relation to their coagulable properties and affinity to pectins; 2. to determine structural changes of PME and other proteins induced by cation/pectin interactions; 3. localize cloud proteins, PME and bound protein/pectates in unheated and pasteurized juices; 4. to create "sensitized" pectins and determine

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Cardellina II, John, and STEFAN GAFNER. Adulteration of pomegranate ingredients and products. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, 2021. https://doi.org/10.59520/bapp.bapb/uurz4652.

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This bulletin provides information on issues of adulteration of pomegranate (Punica granatum) juice and fruit extracts as an update to previous reports.1,2 It may serve as guidance for quality control personnel, the international phytomedicine, botanical supplement and food/flavor industries, and the extended natural products community in general. It provides a summary of the scientific data and methods regarding the occurrence of adulteration, the market situation, and economic and safety consequences for the consumer and the industry.

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Sadka, Avi, Mikeal L. Roose, and Yair Erner. Molecular Genetic Analysis of Citric Acid Accumulation in Citrus Fruit. United States Department of Agriculture, 2001. http://dx.doi.org/10.32747/2001.7573071.bard.

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The acid content of the juice sac cells is a major determinant of maturity and fruit quality in citrus. Many citrus varieties accumulate acid in concentrations that exceed market desires, reducing grower income and consumer satisfaction. Pulp acidity is thought to be dependent on two mechanisms: the accumulation of citric acid in the vacuoles of the juice sac cells, and acidification of the vacuole. The major aim of the project was to direct effort toward understanding the mechanism of citric acid accumulation in the fruit. The following objectives were suggested: Measure the activity of enzym

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Galani Yamdeu, Joseph Hubert. Nutritional Analysis of the Canterbury Food Bank Emergency Parcel. Canterbury Christ Church University, 2024. https://doi.org/10.63342/cccujhgy.2025.123.

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The nutritional adequacy of Canterbury Food Bank (CFB)’s emergency food parcels for children and adults was evaluated to assess their alignment with UK Government dietary recommendations and ensure their ability to support recipients’ long-term health. The protein, fibre, calories, minerals and vitamins in the parcels often exceeded the UK Government nutrient recommendation for children (2-3 years) and adults (19-64 years), making it sufficient to last beyond the intended three-day period. Mono- and poly-unsaturated fats and mostly Vitamin D were found to be very low in the parcel foods. Possi

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Galani Yamdeu, Joseph Hubert, and Shey Ndogmi Yoniwo. Nutritional Analysis of the Canterbury Food Bank Emergency Parcel. Canterbury Christ Church University, 2024. https://doi.org/10.63342/cccujhgy.

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The nutritional adequacy of Canterbury Food Bank (CFB)’s emergency food parcels for children and adults was evaluated to assess their alignment with UK Government dietary recommendations and ensure their ability to support recipients’ long-term health. The protein, fibre, calories, minerals and vitamins in the parcels often exceeded the UK Government nutrient recommendation for children (2-3 years) and adults (19-64 years), making it sufficient to last beyond the intended three-day period. Mono- and poly-unsaturated fats and mostly Vitamin D were found to be very low in the parcel foods. Possi

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Porat, Ron, Doron Holland, and Linda Walling. Identification of Citrus Fruit-Specific and Pathogen-Induced Promoters and Their Use in Molecular Engineering. United States Department of Agriculture, 2001. http://dx.doi.org/10.32747/2001.7585202.bard.

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This one year BARD project was funded to develop methods to monitor promoter activity a gene expression patterns in citrus fruit. To fulfill this goal, we divided the research tasks between both labs so that the Israeli side evaluated the use of microprojectile bombardment ; a tool to evaluate transient gene expression in various citrus fruit tissues, and the US side optimized technical parameters required for Agrobacterium-mediated transformation of various citrus cultivars. Microprojectile bombardment appeared to be a very efficient method for transient gene expression analysis in citrus lea

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Cardellina II, John. Pomegranate Products Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, 2018. http://dx.doi.org/10.59520/bapp.lgd/qxpz2849.

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Pomegranate has rapidly become one of the most popular ‘healthy’ fruits, with an array of extracts appearing in the botanical dietary supplement markets and a plethora of juice products in the beverage industry. There is considerable evidence that both product categories have been subjected to adulteration with various undeclared, lower-cost exogenous ingredients. Therefore, this Laboratory Guidance Document presents a review of the analytical technologies used to determine whether pomegranate juice or extract products are adulterated and to identify the adulterants involved.

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