Log in

Relevant bibliographies by topics / Fruit juice / Dissertations / Theses

To see the other types of publications on this topic, follow the link: Fruit juice.

Dissertations / Theses on the topic 'Fruit juice'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 dissertations / theses for your research on the topic 'Fruit juice.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

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

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

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

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

5

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

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

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

7

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

8

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

9

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/.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

10

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

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

11

Byarugaba-Bazirake, George William. "The effect of enzymatic processing on banana juice and wine." Thesis, Link to the online version, 2008. http://hdl.handle.net/10019/1633.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Dede, Saner. "Effect Of High Hydrostatic Pressure (hhp) On Some Quality Paraeters And Shelf-life Of Fruit And Vegetable Juices." Master's thesis, METU, 2005. http://etd.lib.metu.edu.tr/upload/12606513/index.pdf.

Full text

Abstract:

The quality and shelf-life of pressure processed (150, 200 and 250 MPa at 25 and 35&deg<br>C for 5, 10 and 15 minutes) orange, tomato and carrot juices were compared to fresh and thermally pasteurised (60&deg<br>C for 5, 10 and 15 minutes and 80&deg<br>C for 1 minute) juices. Treatments were capable of microbial inhibition of juices to non-detectable levels. The change in ascorbic acid content of HHP treated juices was not statistically significant (p&gt<br>0.05). Both heat treatments at 60 and 80&deg<br>C, displayed a significant loss and induced a decrease in the free radical scavenging acti

APA, Harvard, Vancouver, ISO, and other styles

13

Piotrowski, Christine Lelia. "Survival of Listeria monocytogenes in Fruit Juices During Refrigerated and Temperature-Abusive Storage." Thesis, Virginia Tech, 2003. http://hdl.handle.net/10919/9619.

Full text

Abstract:

Survival of Listeria monocytogenes in apple, orange, red grape, and white grape juice was evaluated. A six-strain cocktail of L. monocytogenes was used to inoculate (approx. 7 log cfu/ml) fruit juices, which were stored at 4, 10 and 24°C for up to 61 days. Inoculated red grape juice was stored for up to 5 hours only. Samples were withdrawn at appropriate intervals, neutralized with 1.0 N NaOH, serially diluted in 0.1% peptone water, and surface plated onto Tryptic Soy Agar + 0.6% Yeast Extract (TSAYE) and Modified Oxford Agar (MOX), followed by incubation at 32°C for 48 hours. When L. monocyto

APA, Harvard, Vancouver, ISO, and other styles

14

Rahimi, Ali Mohammad, Mehrdad Jafarpour, and Mohammad Pessarakli. "Morpho-pomological and chemical properties of pomegranate (Punica granatum L.) cultivars in Iran." Taylor & Francis, 2017. http://hdl.handle.net/10150/626131.

Full text

Abstract:

This study was conducted to investigate the physico-chemical properties and antioxidant activity of five pomegranates fruit (Punica granatum L.) cultivars grown in Iran. Significant differences were found among the pomegranate cultivars for many of the properties studied. Results showed that, in particular, fruit diameter ranged from 63.63 mm (Syah) to 79.29 mm (Rabab), fruit volume from 153.3 cm3 (Syah) to 293.3 cm3 (Rabab), fruit density from 0.93 g cm-3 (Rabab) to 1.13 g cm-3 (Torsh Sefeed). Although Syah showed the lowest fruit weight (144.8 g), fruit yield (8.28 ton ha–1) and fruit

APA, Harvard, Vancouver, ISO, and other styles

15

Martin, Jonathan. "Impact of marine extracts applications on cv. Syrah grape (Vitis vinifera L.) yield components, harvest juice quality parameters, and nutrient uptake." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/699.

Full text

Abstract:

Vineyard management practices have an impact on grape berry development in ways that influence the quality of wine made from those grapes. The goal of this study was to determine whether exogenous applications of marine extracts on Syrah grapes can influence yield components, harvest juice quality parameters, and nutrient uptake. From 2009 to 2011, Syrah grape vines at the Trestle Vineyard on the California Polytechnic State University, San Luis Obispo campus received individual doses of marine extract via fertigation at berry set and veraison proportional to the amount they would receive on a

APA, Harvard, Vancouver, ISO, and other styles

16

Barrantes, Leiva Mariel. "Anaerobic co-digestion of fruit juice and municipal bio-waste in the Okanagan Valley." Thesis, University of British Columbia, 2013. http://hdl.handle.net/2429/44523.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Karacabey, Erkan. "Grape Juice Filtration, Thermopyhsical Properties Of Clear Fruit Juices And Pressurized Low Polarity Water (plpw) Extraction Of Polyphenolic Compounds From Grape Canes." Phd thesis, METU, 2009. http://etd.lib.metu.edu.tr/upload/2/12610989/index.pdf.

Full text

Abstract:

Filtration of grape juice was investigated. Effects of process parameters of filtration were examined. The usage of precoating material and filter aid were found to be necessary to prolong the filter life. Filter cake was found to be incompressible with the effect of increasing pressure. Increase in temperature caused increase in flow rate due to the reduction in viscosity. The influences of depectinization and clarification on filtration process were also examined. Depectinization and clarification decreased the resistance and increased the flow rate. Improvement in the quality of the grape j

APA, Harvard, Vancouver, ISO, and other styles

18

Mc, Knight Ivana Cristina Spolidorio. "Isolamento e identificação de Alicyclobacilus acidoterrestris a partir de sucos de maracuja e abacaxi pasteurizados, e determinação da resistencia termica de seus esporos." [s.n.], 2003. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255409.

Full text

Abstract:

Orientador : Pilar Rodriguez de Massaguer<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-03T14:51:13Z (GMT). No. of bitstreams: 1 McKnight_IvanaCristinaSpolidorio_D.pdf: 5817991 bytes, checksum: 5c66ef125a481e35fe8dddcb00029844 (MD5) Previous issue date: 2003<br>Resumo: Alicyclobacillus acidoterrestris, uma bactéria termoacidófila esporogênica, recentemente tem sido relacionada com problemas de deterioração em sucos de frutas pasteurizados. Devido a alta resistência térmica de seus esporos, sobrevivem aos t

APA, Harvard, Vancouver, ISO, and other styles

19

Campbell, Ian Gavin A. "An overview of emerging trends in pathogen reduction in the processing of fruit juices." Kansas State University, 2014. http://hdl.handle.net/2097/18643.

Full text

Abstract:

Master of Science<br>Department of Animal Sciences and Industry Food Science<br>Elizabeth Boyle<br>Unpasteurized fruit juices have been implicated as the source of foodborne outbreaks due to pathogens such as Salmonella, Escherichia coli O157: H7 and Cryptosporidium parvum. The growth of pathogens can usually be slowed through freezing or largely eliminated through pasteurization. Although pasteurization is often effective in eliminating pathogens, it often yields undesirable flavors that are unlike those of fresh juice. Growing consumer trends towards “healthy” unpasteurized alternatives

APA, Harvard, Vancouver, ISO, and other styles

20

Garcia, Carolina Célia Tito [UNESP]. "Influência da expectativa do consumidor sobre a aceitação de suco tropical e de cachaça." Universidade Estadual Paulista (UNESP), 2010. http://hdl.handle.net/11449/88199.

Full text

Abstract:

Made available in DSpace on 2014-06-11T19:23:09Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-01-10Bitstream added on 2014-06-13T19:29:11Z : No. of bitstreams: 1 garcia_cct_me_arafcf.pdf: 1107388 bytes, checksum: 2cc93b7db82a29b5ffd682f9692f3559 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>A atenção farmacêutica é uma prática onde o farmacêutico tem a responsabilidade para com o paciente quanto às suas necessidades farmacoterapêuticas, garantindo a eficácia do tratamento e a segurança da farmacoterapia utilizando como instrumento o medicamento. A f

APA, Harvard, Vancouver, ISO, and other styles

21

Kniel, Kalmia Elisabeth. "Evaluation of chemical treatments and ozone on the viability of Cryptosporidium parvum oocysts in fruit juices." Diss., Virginia Tech, 2002. http://hdl.handle.net/10919/27243.

Full text

Abstract:

<i>Cryptosporidium parvum</i> is a protozoan parasite historically associated with waterborne and more recently foodborne outbreaks of diarrheal illness. Contamination of certain foods, such as unpasteurized apple cider, with infective oocysts may occur as oocysts are shed in the feces of common ruminants like cattle and deer that graze in and around orchards. Cryptosporidiosis can result in a severe illness for previously healthy individuals and a life-threatening illness in immunocompromised individuals. Disease occurs after the ingestion of small infective oocysts (4 to 5 mm in size). The r

APA, Harvard, Vancouver, ISO, and other styles

22

Van, der Merwe Enette. "Identification of precursors present in fruit juice that lead to the production of guaiacol by Alicyclobacillus Acidoterrestris." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6615.

Full text

Abstract:

Thesis (MSc Food Sc)--University of Stellenbosch, 2011.<br>ENGLISH ABSTRACT: Alicyclobacilli are endospore-forming, thermophilic, acidophilic bacteria (TAB) that survive the pasteurisation process and spoil acidic fruit juices through the production of the taint compound guaiacol. Guaiacol causes an undesirable odour with an unpleasant smoky, medicinal or phenolic-like taste. This thesis reports on the precursors, vanillin and vanillic acid metabolised to guaiacol by Alicyclobacillus spp. in fruit juice, the pathway of guaiacol production and the spoilage potential of contaminated fruit juices

APA, Harvard, Vancouver, ISO, and other styles

23

Garcia, Carolina Célia Tito. "Influência da expectativa do consumidor sobre a aceitação de suco tropical e de cachaça /." Araraquara : [s.n.], 2010. http://hdl.handle.net/11449/88199.

Full text

Abstract:

Orientador: Anselmo Gomes de Oliveira<br>Banca: Anselmo Gomes de Oliveira<br>Banca: Maria Jacira Silva Simões<br>Banca: Julieta Ueta<br>Resumo: A atenção farmacêutica é uma prática onde o farmacêutico tem a responsabilidade para com o paciente quanto às suas necessidades farmacoterapêuticas, garantindo a eficácia do tratamento e a segurança da farmacoterapia utilizando como instrumento o medicamento. A farmácia hospitalar é um órgão de abrangência assistencial técnico-científico e administrativo onde uma de suas principais funções é estabelecer um sistema racional de distribuição de medicament

APA, Harvard, Vancouver, ISO, and other styles

24

Seeman, Brooke Kettler. "Internalization of Escherichia Coli in Apples Under Field and Laboratory Conditions." Thesis, Virginia Tech, 2002. http://hdl.handle.net/10919/9701.

Full text

Abstract:

The main objective of this project is to gain an understanding of the internalization of Escherichia coli in the tissues of apples. This broad statement includes the rate of internalization in young versus mature apples as well as injured versus non-injured apples. Five apple varieties, Redfree, Red Delicious, Golden Delicious, Rome Beauty and York Imperial, were used to compare differences and similarities in structure and ability to internalize the pathogen. Both the surrogate species, E. coli ATCC 25922, and the pathogen, E. coli O157:H7, were used for field and lab studies, respectively.

APA, Harvard, Vancouver, ISO, and other styles

25

MacLennan, Jacyntha. "The identification of South African export opportunities : special reference of fruit juice to Oman and Qatar / J. MacLennan." Thesis, North-West University, 2010. http://hdl.handle.net/10394/5037.

Full text

Abstract:

As part of the Accelerated Shared Growth Initiative of South Africa (AsgiSA), the South African government is focusing on improving the country's export performance (Department of Trade and Industry, 2006a). One of the objectives of the Department of Trade and Industry (DTI) is to increase the level of South African exports through the development and implementation of strategies for targeted markets. The DTI commissioned a study to scientifically identify priority products and markets in order to justify its export promotion activities and to ensure that government resources are effectively a

APA, Harvard, Vancouver, ISO, and other styles

26

Hiremath, Nikhil Davangere. "Studies on high pressure processing and preservation of mango juice : pressure destruction kinetics, process verification and quality changes during storage." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=82251.

Full text

Abstract:

Thermal processing is the primary mode of preservation of mango products, which can be considerably damaging to the delicate quality of mango. HP processing could thus be a potential alternative for extending the shelf-life of mango products. Establishing HP processing technology need data on microbial inactivation kinetics and shelf-life study of the product. The objective of this research was therefore to evaluate the application of HP treatment for inactivation of microorganisms (pathogenic and spoilage type) and to evaluate the shelf-life of HP treated mango juice.<br>HP destruction

APA, Harvard, Vancouver, ISO, and other styles

27

Groenewald, W. H., P. A. Gouws, F. P. Cilliers, and R. C. Witthuhn. "The use of ultraviolet radiation as a nonthermal treatment for the inactivation of alicyclobacillus acidoterrestris spores in water, wash water from a fruit processing plant and grape juice concentrate." Journal for New Generation Sciences, Vol 11, Issue 2: Central University of Technology, Free State, Bloemfontein, 2013. http://hdl.handle.net/11462/634.

Full text

Abstract:

Published Article<br>Alicyclobacillus acidoterrestris is a non-pathogenic, spore-forming bacterium that can survive the commercial pasteurisation processes commonly used during fruit juice production. Surviving bacterial endospores germinate, grow and cause spoilage of high acid food products. Fruit juices can be treated using ultraviolet light (UV-C) with a wavelength of 254 nm, which has a germicidal effect against micro-organisms. In this study, A. acidoterrestris was inoculated into water, used wash water from a fruit processing plant and grape juice concentrate. Ultraviolet dosage levels

APA, Harvard, Vancouver, ISO, and other styles

28

Beswick, Gordon. "An investigation into the volatile components present in selected varieties of frozen raspberry (Rubus idaeus L.) fruit and juice." Thesis, London South Bank University, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.329395.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Gultekin, Necmiye Busra. "Effect Of High Hydrostatic Pressure Treatment On Some Quality Properties, Squeezing Pressure Effect And Shelf Life Of Pomegranate (punica Granatum) Juice Against Thermal Treatment." Master's thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12614816/index.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Guadalupe, Elvira Bonfim Martins de. "Estudo de viabilidade económica para instalação de uma unidade industrial em S. Tomé e Príncipe para produção de polpa e sumos de frutas." Master's thesis, ISA, 2010. http://hdl.handle.net/10400.5/3070.

Full text

Abstract:

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>The industry of juices and squashes frozen fruit has expanded significantly in recent years, where the great variety of fruit meets the market of different flavours and sophisticated, greatly appreciated by consumers. The frozen pulp, by presenting features of practicality, gaining great popularity, being used in the preparation of juices, ice cream, confectionery and yoghurts and sometimes consumed directly. This work aims to study the feasibility of installing an industrial unit in s. Tomé and Príncipe for the produc

APA, Harvard, Vancouver, ISO, and other styles

31

Murugesan, Ramesh. "Enhancement of antioxidant content of Elderberry («sambucus nigra») fruit by pulsed ultraviolet light followed by spray drying of Elderberry juice." Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97250.

Full text

Abstract:

Atoms or groups of atoms with unpaired numbers of electrons are called free radicals with the potential to damage cells by reacting with cell components and these damages may lead to diseases such as cancer and accelerate the aging process. Fruits and vegetables contain a variety of antioxidant compounds and these antioxidants are important free radical scavengers. Elderberries (Sambucus nigra) are gaining attention since many researchers have demonstrated their high polyphenols and anthocyanin content and their bioavailable antioxidant properties. Pulsed light treatments are mainly used for

APA, Harvard, Vancouver, ISO, and other styles

32

Di, Loro Gianluca Alaimo. "Grape juice and wine proteins: evolution during fruit ripening. Impact in white wines protein haze and prevention of the risk." Master's thesis, ISA/UL, 2018. http://hdl.handle.net/10400.5/17937.

Full text

Abstract:

Mestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de Agronomia<br>Grapevine proteins can play a double role in winemaking. They can have a positive effect in foamability in sparkling wine, but their presence in wine can also be responsible for the wine haze risk (WHR). So, this study is split in two parts as follows: the first part investigated the trend of grape protein content along with the ripening process. Oenological parameters of healthy grapes of cultivars Chardonnay Blanc and Pinot Noir (Vitis vinifera L.), vintages 2012, from the Champagne region at differen

APA, Harvard, Vancouver, ISO, and other styles

33

Oliveira, Maria Cristina Bevitori Maffia de. "Propriedades de equilibrio de sistemas aquosos com acidos policarboxilicos, açucares e sucos de frutas." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254900.

Full text

Abstract:

Orientador: Antonio Jose de Almeida Meirelles<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-04T04:14:06Z (GMT). No. of bitstreams: 1 Oliveira_MariaCristinaBevitoriMaffiade_D.pdf: 1030061 bytes, checksum: 09d38b246c110d22aef5053eebddef4c (MD5) Previous issue date: 2005<br>Doutorado<br>Engenharia de Alimentos<br>Doutor em Engenharia de Alimentos

APA, Harvard, Vancouver, ISO, and other styles

34

Vieira, Ana Paula. "Avaliação da presença de ocratoxina A em alguns alimentos e bebidas nacionais." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254713.

Full text

Abstract:

Orientador: Lucia Maria Valente Soares<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-04T15:48:34Z (GMT). No. of bitstreams: 1 Vieira_AnaPaula_D.pdf: 595689 bytes, checksum: cda4d7085f5c6db783877dfbe2faa86c (MD5) Previous issue date: 2005<br>Doutorado<br>Doutor em Ciência de Alimentos

APA, Harvard, Vancouver, ISO, and other styles

35

Schurman, John Jackson. "Antibacterial Activity of Hydrogen Peroxide Against Escherichia Coli O157:H7 and Salmonella Spp. in Fruit Juices, Both Alone and in Combination With Organic Acids." Thesis, Virginia Tech, 2001. http://hdl.handle.net/10919/34302.

Full text

Abstract:

The antibacterial efficacy of hydrogen peroxide treatments in four fruit juices was determined. Preservative free apple cider, white grape, and purple grape juice were inoculated with ~ 6.4 log CFU/ml of a five strain, acid adapted, nalidixic acid resistant E. coli O157:H7 cocktail. Orange juice was inoculated with a comparable Salmonella spp. cocktail. In the first study, 0.017% and 0.012% H2O2 was added in combination with 0.1% and 0.3% of the dominant organic acid (OA) to 4oC and 25oC juices, with samples taken each day for 21 days. H2O2 was a significant factor in all juices (p < 0.05)

APA, Harvard, Vancouver, ISO, and other styles

36

Engel, Wendy. "Determinants of consumer willingness to pay for organic food in South Africa." Pretoria : [s.n.], 2009. http://upetd.up.ac.za/thesis/available/etd-11242008-080548/.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Carvalho, José Marcos Valentim de. "Desenvolvimento de um método para determinação de ácidos orgânicos em sucos de frutas utilizando Eletroforese Capilar de Zona (ECZ)." Universidade Federal de Sergipe, 2010. https://ri.ufs.br/handle/riufs/6148.

Full text

Abstract:

An electrophoretic methodology with UV detection was developed for determinations the main organic acids contained in fresh fruit juice and industrialized fruits juices produced in Sergipe/Brazil and sold in markets and supermarkets of Lagarto, Itabaiana and Aracaju. Oxalic, tartaric, citric, gallic and ascorbic (L aa) organic acids were separate and quantified in grape, orange, lemon, carambola, umbu-caja, acerola, cashew, strawberry samples of fresh juices and samples of mixed juice industrialized (mixed acerola, orange, fortified whit L aa; mixed apple, orange, tangerine and lemon; mix

APA, Harvard, Vancouver, ISO, and other styles

38

Freitas, Vitória Matos de. "Estudos das alterações do suco de maracujá integral em embalagem do tipo pet e vidro." reponame:Repositório Institucional da UFC, 2007. http://www.repositorio.ufc.br/handle/riufc/18638.

Full text

Abstract:

FREITAS, Vitória Matos de. Estudos das alterações do suco de maracujá integral em embalagem do tipo pet e vidro. 2007. 75 f. Dissertação (Mestrado em tecnologia de alimentos)- Universidade Federal do Ceará, Fortaleza-CE, 2007.<br>Submitted by Elineudson Ribeiro (elineudsonr@gmail.com) on 2016-07-01T18:33:06Z No. of bitstreams: 1 2007_dis_vmfreitas.pdf: 314304 bytes, checksum: 83dd72dcc6903444ed58740bed70c6ca (MD5)<br>Approved for entry into archive by José Jairo Viana de Sousa (jairo@ufc.br) on 2016-07-21T20:24:38Z (GMT) No. of bitstreams: 1 2007_dis_vmfreitas.pdf: 314304 bytes, checksum: 83dd

APA, Harvard, Vancouver, ISO, and other styles

39

Stojanovic, Jelena. "Determination of polyphenol oxidase (PPO) activity, anthocyanin contents and the phytonutrient changes in blueberry juice as influenced by different processing methods." Diss., Mississippi State : Mississippi State University, 2008. http://library.msstate.edu/etd/show.asp?etd=etd-05292008-172900.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Barato, Nara Cardoso. "Clarificação de suco de caju atraves de separação por membranas." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/322496.

Full text

Abstract:

Orientador: Luiz Antonio Viotto<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-10T12:40:34Z (GMT). No. of bitstreams: 1 Barato_NaraCardoso_M.pdf: 23668695 bytes, checksum: eac9460257f2c6e2f23cfadfbaee6442 (MD5) Previous issue date: 2008<br>Mestrado<br>Mestre em Engenharia de Alimentos

APA, Harvard, Vancouver, ISO, and other styles

41

Freitas, VitÃria Matos de. "Estudos das alteraÃÃes do suco de maracujÃ integral em embalagem do tipo pet e vidro." Universidade Federal do CearÃ, 2007. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1504.

Full text

Abstract:

FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico<br>No Brasil, Ã tradicional o consume de sucos integrais de frutas tropicais envasados em garrafas de vidro ou, mais recentemente, em embalagens de polietileno tereftalato (PET). Os materiais de embalagem sÃo essenciais para proteger o produto alimentÃcio e preservar sua qualidade durante a estocagem. No entanto, a sorÃÃo dos volÃteis do alimento para a embalagem ou a migraÃÃo de compostos da embalagem para o alimento podem alterar a qualidade sensorial do produto. Este trabalho teve como objetivo avaliar a estabilidade de

APA, Harvard, Vancouver, ISO, and other styles

42

Rodríguez, Roque María Janeth. "In vitro bioaccessibility of health-related compounds from beverages based on fruit juice, milk or soymilk: Influence of food matrix and processing." Doctoral thesis, Universitat de Lleida, 2014. http://hdl.handle.net/10803/146285.

Full text

Abstract:

La present tesi doctoral s’ha centrat en avaluar la digestibilitat i la bioaccessibilitat in vitro de compostos bioactius hidròfils (vitamina C, compostos fenòlics i isoflavones) i lipòfils (carotenoids) en begudes elaborades a base de sucs de fruites, llet o llet de soja, així com en la determinació de la influència de la matriu alimentària (aigua, llet i llet de soja) i del processat (pulsos elèctrics d’alta intensitat de camp [HIPEF], altes pressions hidrostàtiques [HPP] i tractament tèrmic [TT]) sobre la bioaccessibilitat d’aquests compostos. La digestió gàstrica va millorar la concentraci

APA, Harvard, Vancouver, ISO, and other styles

43

Ushikubo, Fernanda Yumi. "Efeito do tratamento enzimatico, da velocidade tangencial e da pressão transmembrana na microfiltração da polpa diluida de umbu (Spondias tuberosa Arr. Cam.)." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254650.

Full text

Abstract:

Orientador: Kuiz Antonio Viotto<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-05T22:26:46Z (GMT). No. of bitstreams: 1 Ushikubo_FernandaYumi_M.pdf: 1970912 bytes, checksum: 59316ce15b7494297351f4dd5ac477e4 (MD5) Previous issue date: 2006<br>Mestrado<br>Mestre em Engenharia de Alimentos

APA, Harvard, Vancouver, ISO, and other styles

44

Quast, Ernesto 1975. "Avaliação das propriedades físico-químicas e funcionais no processamento integral de umê (Prunus mune)." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256423.

Full text

Abstract:

Orientadores: Flavio Luis Schmidt, Alessandro Nogueira<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-20T07:43:19Z (GMT). No. of bitstreams: 1 Quast_Ernesto_D.pdf: 3408175 bytes, checksum: 2c21225123069a5fa9cfeb4921650aca (MD5) Previous issue date: 2012<br>Resumo: O umê (Prunus mume) é um fruto de caroço que apresenta alta rusticidade e adaptabilidade agrícola, sendo muito estudado como porta-enxerto de pêssegos, nectarinas e ameixas. Embora no Brasil não existam estudos visando o processamento dos frutos,

APA, Harvard, Vancouver, ISO, and other styles

45

Yan, Bing. "High Pressure Homogenization of Selected Liquid Beverages." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471376403.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Baštová, Daniela. "Aromatický profil vybraných druhů ovocných šťáv." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2012. http://www.nusl.cz/ntk/nusl-216869.

Full text

Abstract:

This diploma thesis is focused on determination the aroma profile of selected species of fruit juices (apple, grape, carrot, orange, blackcurrant and elderberry juice). The theoretical part deals with the composition and properties of selected species of fruits and their juices, then deals with juice‘s technological process and selected methods for the determination of aroma active compounds. The experimental part describes the instrumental and sensory analysis. The six pure fruit juices and five mixed fruit juices were used for instrumental evaluation. The aroma active compounds were extracte

APA, Harvard, Vancouver, ISO, and other styles

47

Johansson, Matilda. "Produktion av bakteriell cellulose genom användning av det symbiotiska förhållandet mellan bakterier och jäst som används vid Kombuchatillverkning." Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-23293.

Full text

Abstract:

Different factors such as growing environmental awareness due to the increasing negative impact of persistent plastic wastes, the uncontrollable price variations of the raw material and the rapid depletion of reserves have increased the interest in research regarding polymers derived from renewable sources to replace petroleum-based materials. One of the earth’s most abundant macromolecules is cellulose. The production of cellulose from another resource replaces and reduces the demand from plants, the other resource being cellulose from a bacterial system. Bcaterial cellulose film were produc

APA, Harvard, Vancouver, ISO, and other styles

48

Perozin, Denise. "Modelagem termodinamica de soluções aquosas de açucares." [s.n.], 2003. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256367.

Full text

Abstract:

Orientador: Fernando Antonio Cabral<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-03T18:03:27Z (GMT). No. of bitstreams: 1 Perozin_Denise_M.pdf: 4208838 bytes, checksum: 377d3d931173564bc306e6c756a7f8bb (MD5) Previous issue date: 2003<br>Resumo: A modelagem termodinâmica que usa a EOS de Peng-Robinson foi empregada no equilíbrio de fases de sistemas aquosos de açúcares em condições atmosféricas de pressão (onde existem dados experimentais de equilíbrio), para posteriormente ser aplicada em condições

APA, Harvard, Vancouver, ISO, and other styles

49

LU, XING-JIANG, and 呂幸江. "Deacidification of passion fruit juice." Thesis, 1987. http://ndltd.ncl.edu.tw/handle/33043069143791474685.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Flores, Gaytan Jose Humberto. "Ultrafiltration of fruit juice and wine." Thesis, 1987. http://hdl.handle.net/1957/27154.

Full text

Abstract:

The possible effect of oxidation [processing with or without sulfur dioxide (±S0₂)] and of pre-ultrafiltration treatment of juices with enzymes and fining agents on flux, and on juice color, composition and stability was investigated. White Riesling juice was ultrafiltered with a Romicon system operated with a nominal molecular weight cut-off (MWCO) of 10,000 daltons. In addition, UF White Riesling juices processed ±S0₂, were stored for 2 months (1985 vintage) and 12 months (1984 vintage) at 2°C and 20°C, and evaluated by a trained panel using descriptive analysis. Pre-UF treatment with enzyme

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!