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Journal articles on the topic "Fruit juices"
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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 (January 5, 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 juice was the most popular among respondents (52.4%). The main factors influencing decisions to purchase citrus fruit juices are the type of fruit from which the juice was made, the vitamin content and the product’s price. In choosing juices, respondents were also guided by favourable health qualities and the presence of minerals. From the physicochemical determinations of orange juices obtained from a juicer and squeezer and commercial juice “O”, it was found that the quality of commercial orange juice indicated by consumers in the survey is comparable to juices made with a squeezer or a juice.
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OBOH, H. A., and O. S. ITUA. "FLUCTUATIONS OF TOTAL ANTIOXIDANT CAPACITY (TAC) IN FRESH AND REFRIGERATED FRUIT JUICES BOUGHT IN BENIN CITY, NIGERIA." Nigerian Journal of Life Sciences (ISSN: 2276-7029) 4, no. 1 (March 17, 2022): 92–97. http://dx.doi.org/10.52417/njls.v4i1.160.
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Fruit juices contain phenolic compounds and vitamin C which possess antioxidant capacity. A knowledge of the effect of refrigerated storage on the total antioxidant characteristics of citrus fruits is necessary. Total antioxidant capacities (TAC) of nine Nigerian fruits were collected from a local market. The pulp and seed free juices were obtained using a Gallenkamp juicer. The fresh fruit juices namely; Green Apple, carrot, Grape, Mango (Mangifera indica), ?Bush mango‘(Irvinga gabonesis), Orange, pawpaw, pineapple and watermelon were stored in plastic containers and refrigerated at 20C for 0, 15, 30,60,120, 240,and 360minutes. The juices were thereafter assayed for total antioxidant capacity during the timed intervals. Fresh Mango fruit juice had the highest TAC with a value of 76.62 ± 0.16mM Trolox Equil/L. Pawpaw and pineapple juices had the lowest value of 11.89±1.29 mM and 12.91± 1.05mM Trolox Equil/L respectively. The results showed general fluctuations in the TAC of all the fruit juices. These values fluctuated between 15 and 30minutes period and rose to a peak between thirty minutes to two hours, except for apple which peaked at the fourth hour. Thereafter a downward trend was observed in all the fruit juices. TAC decreased thereafter to values lower than that obtained at 0hr. There were no significant difference at p ? 0.05 between the values for TAC at 0 and 6hr for carrot, grape, apple and pineapple juices. Therefore these juices have the greatest storage stability and the smallest antioxidant capacity decrease. Watermelon and pawpaw juices have the lowest TAC and after 6hours of refrigerated storage, the values were significantly lowered. Fruit juices should be consumed within two hours of its preparation to benefit maximally from its antioxidant content and effect
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Osakuade Felicia. O, Omorodion, Nnenna. J.P, and Elendu Chidera E. "Effect of storage condition and preservatives on the microbial, physicochemical and sensory quality of cucumber juice and carrots juice." Magna Scientia Advanced Biology and Pharmacy 9, no. 2 (August 30, 2023): 033–47. http://dx.doi.org/10.30574/msabp.2023.9.2.0043.
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Fruit juices are prone to spoilage without the use of preservatives. This study evaluated the effect of preservatives on the microbial, physicochemical and sensory quality of cucumber and carrots juices. Carrot and cucumbers fruits were extracted, filtered and treated with garlic and ginger powder and sodium benzoate. Carrot and cucumber juices without preservatives served as control. The microbial qualities of the fruit juice were determined using standard methods. Total viable count for Cucumber and carrot juices stored at ambient and refrigerated temperature increased from day 3 to day 6. Cucumber and carrot Juices with Ginger + Garlic and sodium benzoate had the least microbial count in most cases. The microbial count for refrigerated cucumber and carrot juice were less than that of juice at ambient temperature on day 3 and day 6. The sensory quality of both juices deteriorated with a longer time of storage. The organisms isolated from both cucumber and carrot juices include Staphylococcus sp, Bacillus sp, E. coli, Klebsiella sp and Salmonella sp. Bacillus had the highest frequency of occurrence of 32%, while Salmonella sp 3.5% had the least occurrence. This study has shown that microorganisms are present in fresh fruit juices, microbial spoilage occurs with longer storage time but refrigeration slows down spoilage of fruit juices, chemical preservative benzoate and ginger + garlic in combination can slow down microbial spoilage. Also, the sensory quality of juices declines with longer storage but refrigeration improves sensory quality. However, preservation of fruit juice at ambient temperature for a long duration should be discouraged to reduce microbial contamination.
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Jagessar, Shavanie, and Kimberly Craig. "Isolation, Characterisation and Identification of Bacteria from Three Different Unpasteurized Fruit Juices Sold at a Local Market in Guyana." Asian Journal of Microbiology and Biotechnology 9, no. 2 (July 6, 2024): 38–46. http://dx.doi.org/10.56557/ajmab/2024/v9i28760.
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Fruit juices are widely consumed for their nutritional value. However, fruit juices that are unpasteurised may be unsafe to drink because they are not subject to heat processing and much of their human handling results in contamination. The fruits used to make these juices have resident microflora, transient bacteria from handling and equipment, and bacteria from water used to wash fruits and in some cases make the juice. The objective of this research was to determine the bacteria present in unpasteurised passionfruit, cherry, and tamarind juices respectively. Through the use of a survey, and standard methods for isolation, identification and characterisation of bacteria, the results showed that temperature and pH did not significantly affect the diversity of bacteria. Cherry juice had the highest number of Colony Forming Units while passion fruit juice had the lowest. In total seven (7) species of bacteria were found including E.coli, S. aureus, Lactobacillus sp, Acetobacter sp, Bacillus subtilis, Bacillus cereus, and Micrococcus. The results for the Colony Forming Units were found to be above maximum acceptable levels for fruit juices. The results of this study demonstrate that unpasteurised juices may be a threat to public health and hazardous to humans if not processed in a sanitary manner.
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Kumari, Shweta, Pankaj Kumar Aditya, and R. K. Mandal. "Microbial Analysis of Fresh Fruit Juice Available in the Market." Environment and Ecology 41, no. 4 (October 2023): 2342–47. http://dx.doi.org/10.60151/envec/tcci5654.
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Juices made from fresh fruits that were improperly prepared are one of the main causes of food borne illnesses. In this study, the microbial qualities of some freshly prepared fruit juices were assessed. A total of 200 fresh fruit juice samples of mango, pineapple, orange, pomegranates and sugarcane were collected. The pour plate method was used to determine the total viable count of the sample. The pathogenic bacteria investigated were Bacillus E. coli, S. aureus, Lactobacillus, Acetobactor, Salmonella and Shigella using appropriate growth media. Aspergillus niger, Aspergillus flavus, Penicillium sp., Fusarium, Colleotrichum and Alternaria are the predominant moulds found in fruit juices. Yeast isolates such as Saccharomyces, Candida and Rhodotorula were also observed in freshly prepared fruit juices. It was found that sugarcane and orange juices were highly contaminated with microbes. Fungal contamination was dominant over bacterial contamination. It has been determined that the microbial load in fresh fruit juices is significantly greater than the normal permissible limits, suggesting that it may play an important role in food spoilage and food-borne illnesses. There is a need for some regulations that can improve the quality of fruit juices because some of the microorganisms found in these juice samples can cause disease in human and also produce mycotoxins which cause cancer.
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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 (August 23, 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 north-facing position, while it was lower in juices facing south. The greatest contents of total flavonoids and anthocyanins were recorded in fruit juices with southern exposure; however, there are no great differences in the content in phenolic acids. Tannins were mainly synthesized in fruit juices with West exposure. The results showed that the position within the tree had no significant effects on color juice, however, it significantly (p < 0.05) affected data on fruit weight, soluble sugars and juice yield. Remarkable synergies existed among polyphenols and phytochemicals in pomegranate juice, but collecting fruits with different solar exposure could enhance different health benefits, i.e., the juices with higher polyphenols content could have more anticancer effect or those with higher tannins content could have more antimicrobial effect.
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Yalmancı, Dilara, Hilal Dikmen Meral, Sevda Dere, Selma Kayacan Çakmakoğlu, Osman Sağdıç, and Enes Dertli. "Evaluation of Fruit Juices as Probiotic Delivery Systems: Challenges, Current Strategies and Health Benefits." Turkish Journal of Agriculture - Food Science and Technology 12, no. 4 (April 29, 2024): 699–713. http://dx.doi.org/10.24925/turjaf.v12i4.699-713.6470.
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There is an increasing trend for development of alternatives to deliver probiotics with non-dairy products. Fruit juices have become one of main food products for delivery of probiotics. The availability of different fruit juice types, their fresh and healthy perception from the consumer's side and demand for plant-based products increase attention to fortification of fruit juices with probiotics. Yet, development of probiotic fruit juices is still an emerging area for the functional food concept. Probiotic juices can be developed by using both probiotic Lactobacillus and Bifidobacterium and their viability can be strain specific as well dependent on the utilized fruits. The transformation of the fruit components can play roles for the improvement of the potential health promoting functions of fruit juices which should be well-characterized. The insufficient viability of probiotic strains during shelf-life of fruit juices is one of the main challenges and efficient and relatively cheap encapsulation techniques should be developed to ensure their viability. In this study, recent achievements and developments to produce probiotic fruit juices have been summarized. Also, potential role of probiotic fortification for the health promoting functions of fruit juices related to probiotic metabolism has been discussed. Finally, strategies to increase the viability of distinct probiotics have been discussed.
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Perestrelo, Rosa, Catarina Silva, Pedro Silva, Sonia Medina, and José Câmara. "Differentiation of Fresh and Processed Fruit Juices Using Volatile Composition." Molecules 24, no. 5 (March 10, 2019): 974. http://dx.doi.org/10.3390/molecules24050974.
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In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatography-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit juices, obtained from the same batch of grapes, red fruits, orange, pear, and apple. This is a powerful tool for evaluating the impact of the production process on the volatomic pattern of fruit juice. A total of 169 volatile organic compounds (VOCs) belonging to different chemical groups were identified. Esters, carbonyl compounds, terpenoids, and alcohols are the major chemical groups in the investigated fruit juices. However, their contribution to the total volatile profile varied. Special attention should be paid to processed fruit juices to avoid the possible deleterious effects associated with the formation of furanic compounds (e.g., heat treatment), since their furanic content was significantly higher in comparison to that of fresh fruit juices. The knowledge obtained in the current study will allow for the introduction of modifications to the process involved in processing juice, which will improve the organoleptic characteristics of processed juices, contributing to a better acceptance by consumers. Furthermore, more assays should be performed to assess the effect of harvests, geography, and agronomy on the volatile profile of juices.
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Khosravi, Fereshteh, Nahid Rastakhiz, Behzad Iranmanesh, and Seyyed Sina Seyyed Jafari Olia. "Determination of Organic Acids in Fruit juices by UPLC." International Journal of Life Sciences 9, no. 5 (June 14, 2015): 41–44. http://dx.doi.org/10.3126/ijls.v9i5.12690.
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A reversed phase UPLC method for separation and quantification of organic acids (oxalic, citric, tartaric, malic and ascorbic and lactic acids) in fruit juices was developed. The chromatographic separation was performed with a Surveyor Thermo Electron system at 10°C by using a potassium dihydrogen orthophosphate buffer (pH3.1) as mobile phase, an Hypersil Gold a Q Analytical Column and diode array detection at λ=254 nm for ascorbic acid and λ=214 nm for the other organic acids. Organic acid profiles of seven species of fruits: sweet orange, white and red apple, lemon, lime, white and pink grape fruit were established. Species significantly affect the organic acid distribution of fruit juices. In all juices, the most abundant organic acid was citric acid, ranging from 5.22 to 62.42g/l. Fruit juices are good sources of ascorbic acid (0.137-0.625g/l). The average ascorbic acid was the highest in lemon juice followed by sweet orange juice, sweetie and white grapefruit.DOI: http://dx.doi.org/10.3126/ijls.v9i5.12690
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Khosravi, Fereshteh, and Nahid Rastakhiz. "Determination of Oxalic, Citric, Tartaric and Malic Acids in Whole Fruits by UPLC." International Journal of Life Sciences 9, no. 5 (June 14, 2015): 50–53. http://dx.doi.org/10.3126/ijls.v9i5.12692.
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A reversed phase UPLC method for separation and quantification of organic acids (oxalic, citric, tartaric, malic, ascorbic and lactic acids) in fruit juices was developed. The chromatographic separation was performed with a Surveyor Thermo Electron system at 10°C by using a potassium dihydrogen orthophosphate buffer (pH3.1) as mobile phase, an Hypersil Gold a Q Analytical Column and diode array detection at λ=254 nm for ascorbic acid and λ=214 nm for the other organic acids. Organic acid profiles of seven species of fruits: sweet orange, white and red apple, lemon, lime, white and pink grape fruit were established. Species significantly affect the organic acid distribution of fruit juices. In all juices, the most abundant organic acid was citric acid, ranging from 7.41to 85.26mg/gr. Fruit juices are good sources of ascorbic acid (0.05-0.91mg/gr). The average ascorbic acid was the highest in lemon juice followed by sweet orange juice, sweetie and white grapefruit.DOI: http://dx.doi.org/10.3126/ijls.v9i5.12692
Dissertations / Theses on the topic "Fruit juices"
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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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Burch, Rachel S. B. "Analysis of phenolic compounds in tropical fruit juices." Thesis, University of Reading, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.265174.
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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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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) investigate the industrial application of the BCN as a preservative in fruit juice. Eleven LAB strains of BCN producers were screened for antimicrobial activity. BCNs from Lactobacillus plantarum and Pediococcus pentosaceus 34 were the most effective against juice spoilage bacteria and fungi. The effect of medium components on bacteriocin production in L. plantarum and P. pentosaceus 34 was also determined. Clementine:Valencia (1:1) juice was used for the first time as the growth medium for L. plantarum and P. pentosaceus 34. The BCN from L. plantarum showed the highest activity and was, therefore, chosen for juice fermentation studies. The identification of L. plantarum was confirmed by biochemical tests, polymerase chain reaction (PCR) and sequencing of the recA gene. The highest BCN activity was observed for L. plantarum grown in De Man-Rogosa-Sharpe (MRS) and a combination of all supplements (i.e. peptone, MnSO4.H2O, Tween 80, glucose and whey), followed by MRS and Tween 80, peptone, MnSO4.H2O and MRS alone. MRS was a better medium for BCN production than juice [Clementine:Valencia (1:1)]. Size exclusion chromatography (SEC) was used to isolate the active L. plantarum BCN fraction which corresponded to an approximate molecular weight of 3.2 kDa and was proteinaceous in nature. Plantaricin structural genes (plnEF, plnJ, plnK, plnN) were detected in the L. plantarum strain by PCR and sequenced, and were chromosomally encoded as no plasmids could be detected. This implies that the BCN from L. plantarum is most likely a type of class IIa plantaricin which is responsible for the broad inhibitory activity observed. For the industrial application studies, L. plantarum BCN-containing cell free supernatant (BCNsup) added to “Ready to Drink” (RTD) Clementine:Valencia (1:1) juice at concentrations of 3 600 - 500 000 ppm decreased growth of SPOs, Lactobacillus acidophilus and Streptococcus thermophilus. At 250 000 ppm, the L. plantarum BCNsup achieved 5.3 and 6.8 log reductions of the L. acidophilus, after 24 and 48 h, respectively, which is larger than the USFDA (2001) requirement of a 5 log reduction in SPO activity, for preservation of fruit juices. However, there was a decrease in the activity when the BCNsup was applied to industrial (Valor) RTD juice (mango-orange) at decreasing concentrations of 100 000, 50 000 and 25 000 ppm. Organoleptic tests showed that the BCN did not alter flavor or taste of the juice and did not cause toxicity or allergic reactions. A food safety risk assessment was conducted in order to determine the Critical Control Point(s) [CCP(s)] at which the BCN could be applied to control identified microbiological hazards, and a Hazard Analysis and Critical Control Point (HACCP) plan was developed. This is the first report on the optimisation of L. plantarum BCN production in juice [Clementine:Valencia (1:1)], followed by inoculation into RTD juice (mango-orange), including a HACCP plan for the application of the BCN as a preservative in juice.
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Duvenage, Wineen. "Detection and isolation of thermophilic acidophilic bacteria from fuit juices." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/3016.
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Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2006.Fruit juices were until recently considered to only be susceptible to spoilage by yeasts, mycelial fungi and lactic acid bacteria. Spoilage by these organisms was prevented by the acidic pH of fruit juices and the heat-treatment applied during the hot-fill-hold process. Despite these control measures, an increasing number of spoilage cases of fruit juices, fruit juice products and acidic vegetables due to contamination by thermophilic acidophilic bacteria (TAB) have been reported. The genus Alicyclobacillus, containing TAB were first classified as Bacillus, but were reclassified in 1992. Species of Alicyclobacillus are Gram-positive, rod-shaped, endospore-forming bacteria. The unique characteristic of these organisms is the presence of ω-alicyclic fatty acids, such as ω-cyclohexane and ω-cycloheptane, as the major components of the cellular membrane. This organism has been shown to survive pasteurisation conditions of 95°C for 2 min and grows within a pH range of 2.5 to 6.0 and temperatures between 25° and 60°C. The genus currently consists of 11 species, with A. acidoterrestris, A. acidocaldarius and A. pomorum being the only species associated with the spoilage of fruit juices and fruit juice products. The aim of this study was to evaluate culture-dependent and culture-independent approaches for the detection and isolation of Alicyclobacillus spp. from pasteurised South African fruit juices and concentrates. The culture-dependent approach was evaluated by comparing five different growth media, for growth and recovery of A. acidoterrestris, A. acidocaldarius and A. pomorum at different incubation temperatures, from sterile saline solution (SSS) (0.85% (m/v) NaCl), diluted and undiluted fruit juice concentrates. The five media evaluated included potato dextrose agar (PDA), orange serum agar (OSA), K-agar, yeast extract (YSG)-agar and Bacillus acidocaldarius medium (BAM). The culture-independent approach was used to identify the micro-organisms present in fruit juices and concentrates from different South African manufacturers before and after pasteurisation, using polymerase chain reaction (PCR)-based denaturing gradient gel electrophoresis (DGGE) and DNA sequencing. Spread plates of PDA at pH 3.7 and incubation temperature of 50°C for 3 days was found to be the best isolation media for species of Alicyclobacillus from fruit juice and fruit juice concentrate. With the inclusion of a heat shock treatment at 80°C for 10 min the growth media of preference for spores of Alicyclobacillus from fruit juice concentrates was OSA at pH 5.5 and an incubation temperature of 50°C for 3 days. The culture-dependent approach could detect cells or endospores at a minimum concentration of 104 cfu.ml-1 in SSS and diluted fruit juices. PCR-based DGGE analysis was more sensitive and detected cells of Alicyclobacillus spp. from fruit juices and concentrates at a minimum concentration of 103 cfu.ml-1. Alicyclobacillus acidoterrestris was found to be present in South African apple juice, pear juice, white grape juice and aloe vera juice. White grape juice was also found to contain A. pomorum. Other organisms present in the orange, apple, mango and pear juices were two uncultured bacteria that were identified as members of the genus Bacillus, and one uncultured bacterium closely related to Alcaligenus faecalis. This study confirmed the presence of TAB in pasteurised South African fruit juices and concentrates and emphasises the need for the rapid and accurate detection of TAB in food products.
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Khumalo, Wilson Mdala. "The value of measuring brand equity: the Ceres Fruit Juices case." Thesis, Nelson Mandela Metropolitan University, 2009. http://hdl.handle.net/10948/995.
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Measuring brand equity is an important brand management function but, the appropriateness of brand equity measurement methods remain a concern. This study applied levels three of brand equity measurement approach to have an understanding of consumers’ brand perception. It is hoped that this understanding could give brand managers the necessary tool to develop and deploy effective and efficient brand management strategies and tactics. At Ceres Fruit Juices (CFJ), brand equity is used to improve competitive marketing actions, gain larger margins, intermediary co-operation and management support for brand extension. This study measures CFJ Brand equity to understand consumers’ perception so that this understanding can be used to develop responsive brand management strategies and tactics. Brand equity measurement methods and model found in the literature shows that measurement success depends on the suitability of the method used. However, customers’ perception is at the centre of brand equity measurement approach – level three used in this study. With merger and acquisition taking place at Ceres Fruit Juices, brand equity measurement emerged as an important brand management function to leverage real brand value. This would inevitably lead to an improvement in customer service through adequate understanding of customers brand perception. Understanding gives brand managers the necessary tool to deploy responsive and efficient brand management strategies and tactics to lessen the severity of the negative impact merger and acquisition may have on brand equity. Thus, this study found measurement model and method to be an essential element of brand equity measurement.
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Tajchakavit, Sasithorn. "Microwave heating of fruit juices : kinetics of enzyme inactivationmicrobial destruction and evaluation of enhanced thermal effects." Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=35414.
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Conventional thermal kinetics of enzyme inactivation and microbial destruction in fruit juices were studied in the pasteurization temperature range (50 to 90°C). Pectin methylesterase (PME), as the most heat resistant enzyme, in orange juice and Saccharomyces cerevisiae and Lactobacillus plantarum, as the most common spoilage yeast and bacteria, respectively, in apple juice used as indicators were subjected to heat treatment in a well-agitated water bath. Based on gathered time-temperature profiles, effective portions of the come-up (CUT) and come-down (CDT) times (lags) were determined for inclusion in kinetic data handling. The inactivation/destruction kinetics followed typical first-order rate of reactions.A continuous-flow microwave heating system was set up and evaluated for obtaining kinetic parameters under microwave heating conditions. The outlet temperature was characterized as a function of fluid flow rate, heating volume and initial temperature.
Kinetics of enzyme inactivation and microbial destruction at various temperatures under continuous-flow microwave heating conditions were then evaluated using the technique established above. The rates of inactivation/destruction varied depending on temperature. Taking into consideration the effectiveness of the CUT and contributory thermal inactivation during the CDT, the D-values were found to vary from 38.5 s at 55°C to 1.32 s at 70°C (pH 3.7) for PME, 4.75 s at 52.5°C to 0.378 s at 60°C (pH 3.4) for S. cerevisiae (ATCC 16664) and 14.1 s at 57.5°C to 0.327 s at 65°C (pH 3.4) for L. plantarum (ATCC 14917).
Some non-thermal microwave effects were hypothesized to exist and responsible for such differences between the two heating modes. Enzyme inactivation and microbial destruction were then studied further to evaluate the non-thermal effects. A continuous-flow microwave heating system was developed operating at full power while maintaining sample temperatures below 40°C by circulating a microwave-transparent liquid (kerosene) for immediate removal of heat produced in the juice during microwave exposure.
In order to explain and better characterize the faster rate of inactivation/destruction associated with microwave heating conditions observed in kinetic studies, additional tests were carried out using the second set-up described above, but without the cooling heat exchanger. The temperature of samples of different sizes were allowed to progressively increase under carefully controlled conditions. Inactivation of PME in orange juice (pH 3.7) and destruction of S. cerevisiae in apple juice (pH 3.4) were again used as parameters. The results once again clearly demonstrated superior inactivation/destruction effects under microwave heating which increased with temperature and decreased with sample size. (Abstract shortened by UMI.)
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Aguilar, Lara Karla. "Effect of ultraviolet/visible radiation processing on the quality of fruit juices." Doctoral thesis, Universitat de Lleida, 2017. http://hdl.handle.net/10803/405804.
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Aquest treball va estudiar la irradiació ultraviolada-visible (UV-Vis) com una alternativa per a la pasteurització de sucs. Els resultats van mostrar que la irradiació ultraviolada no produeix hidroximetilfurfural i es capaç de degradar-lo. Es va proposar un mecanisme de foto-degradació i es van usar diferents models cinètics per descriure la reacció. La foto-degradació de la vitamina C va ser insignificant usant una làmpada d’emissió múltiple. A més, el processament d’UV-Vis va ser efectiu inactivant els enzims polifenoloxidasa i peroxidasa; a major temperatura major inactivació. Mentrestant, la majoria dels paràmetres fisicoquímics van ser pràcticament inalterats i la quantitat inicial de pigments es va reduir. Per tant, el processament d’UV-Vis combinat amb lleu escalfament és una alternativa viable per a la pasteurització de sucs.Este trabajo estudió la irradiación ultravioleta-visible (UV-Vis) como una alternativa para la pasteurización de zumos. Los resultados demostraron que la irradiación ultravioleta no produce hidroximetilfurfural y es capaz de degradarlo. Se propuso un mecanismo de foto-degradación y se usaron diferentes modelos cinéticos para describir la reacción. Por el contrario, la foto-degradación de la vitamina C fue insignificante usando una lámpara de emisión múltiple. Además, el procesamiento UV-Vis fue efectivo inactivando las enzimas polifenoloxidasa y peroxidasa en zumos; a mayor temperatura, mayor inactivación. Mientras tanto, la mayoría de los parámetros fisicoquímicos fueron prácticamente inalterados y la cantidad inicial de pigmentos fue reducida. Por lo tanto, el procesamiento UV-Vis combinado con un calentamiento suave representa una alternativa viable para la pasteurización de zumos.
This work studied the ultraviolet-visible (UV-Vis) irradiation as an alternative for fruit juice pasteurisation. The results showed that ultraviolet irradiation does not produce hydroxymethylfurfural and is capable of degrade it. A mechanism of photo-degradation was proposed and different kinetic models were used to describe the reaction. On the contrary, the photo-degradation of vitamin C was insignificant using a multi-wavelength emitting lamp. Moreover, the UV-Vis processing was effective inactivating the enzymes polyphenoloxidase and peroxidase in fruit juices. The higher the temperature the higher the inactivation. Meanwhile, most physicochemical parameters were practically unaltered and the initial quantity of pigments was reduced. Therefore, the UV-Vis processing combined with a mild-heating represents a viable alternative for fruit juice pasteurisation.
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Silva, Djany Souza. "Evaluation of mathematical models to prediction the dynamic viscosity of fruit juices." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=14440.
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CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel SuperiorO consumo de sucos de frutas tem crescido, devido a comodidade e praticidade gerada pelos produtos prontos. Segundo a AssociaÃÃo Brasileira das IndÃstrias de Refrigerantes, em 2012, a produÃÃo anual foi de 987 milhÃes de litros de sucos de frutas no Brasil. No entanto, para alcanÃar maior eficiÃncia e rendimento, torna-se necessÃrio o conhecimento do comportamento reolÃgico das matÃrias-primas. A viscosidade à uma das propriedades reolÃgicas usada em diversas aplicaÃÃes, tais como: parÃmetro para o cÃlculo de coeficientes de transferÃncia de calor e massa; dimensionamento de equipamentos; avaliaÃÃo de custos; projetos de processos; controle de qualidade do produto; alÃm de possibilitar a compreensÃo da estrutura quÃmica das matÃrias-primas. Durante o processamento industrial dos sucos de frutas, a matÃria-prima à submetida à variaÃÃes de temperaturas e concentraÃÃes de sÃlidos que alteram sua viscosidade. Por esse motivo, o conhecimento dos efeitos combinados desses dois parÃmetros na viscosidade à essencial para a indÃstria de sucos. Nesse trabalho, dados experimentais da literatura para onze sucos clarificados de frutas (manga, cereja, maÃÃ, pÃssego, groselha, romÃ, pÃra, limÃo, tangerina, limÃo-galego e uva) em concentraÃÃes e temperaturas de 15,0 a 74,0 ÂBrix, e 278,15 a 393,15 K, respectivamente, foram modelados utilizando correlaÃÃes empÃricas e semi-empÃricas oriundas da literatura. ParÃmetros globais e especÃficos, respectivamente, em funÃÃo da temperatura e concentraÃÃo de sÃlidos solÃveis totais (SST), foram mantidos nos modelos. Quatro equaÃÃes foram avaliadas no cÃlculo da energia de ativaÃÃo (equaÃÃo da reta, exponencial, polinomial de 2 e 3 ordem) nos modelos. E trÃs estratÃgias de modelagem foram realizadas: ajuste para todas as concentraÃÃes de SST e temperaturas; em diferentes faixas de concentraÃÃes de SST; e, diferentes faixas de temperaturas. A estratÃgia de otimizaÃÃo por faixas de concentraÃÃes de SST mostrou-se a mais adequada. Duas relaÃÃes matemÃticas exponenciais, baseadas na correlaÃÃo de Arrhenius, obtiveram bons resultados na prediÃÃo da viscosidade dinÃmica de sucos de frutas clarificados entre as concentraÃÃes de 17,0 a 50,1 ÂBrix para todas as temperaturas de estudo. Enquanto que o uso da equaÃÃo de Vogel obteve bons resultados para concentraÃÃes de 51,0 a 66,0 ÂBrix na prediÃÃo da viscosidade dinÃmica dos sucos de frutas. Os modelos foram validados com dados experimentais para suco clarificado de laranja em baixas (30,7 a 50,5 ÂBrix) e altas concentraÃÃes (54,1 a 63,5 ÂBrix) de SST, com excelente prediÃÃo da viscosidade dinÃmica.
The comsumption of fruit juices has grown due to co nvenience and practicality generated by the finished products. According to the AssociaÃÃo Brasileira das IndÃstrias de Refrigerantes, in 2012 the annual production was 987 million liter s of fruit juices in Brazil. However, to achieve greater efficiency and performance, it is n ecessary to know the rheological behavior of the raw materials. Among rheological properties, viscosity is widely used in industrial and academic applications such as: a parameter for the calculation of heat and mass transfer coefficients; equipment design; cost assessment; de sign processes; quality control of the product; and enable an understanding of the chemica l structure of raw materials. During industrial processing of fruit juices, the raw mate rials are submitted to temperatures and concentrations of solids variations that altering i ts viscosity. Therefore, the knowledge of the combined effect of temperature and concentration of solids on viscosity are essential for the juice processing. In this work, literature data fro m eleven clarified juices of fruit (mango, cherry, apple, peach, blackcurrant, pomegranate, pe ar, lemon, tangerine, lime and grape) at concentrations and temperatures from 15.0 to 74.0 Â Brix and from 278.15 to 393.15 K, respectively, were modeled using empirical and semi -empirical correlations derived from the literature. Global and specific parameters for all studied models been obtained in function of temperature and total soluble solids (TSS) concentr ation. Four equations were evaluated to calculate the activation energy in each model (line ar equation, exponential, polynomial of 2nd and 3rd order) using activation energy as specific parameter, and three different modeling strategies were conducted: for all TSS concentratio ns and temperatures; two ranges concentrations of TSS; and, two ranges of temperatu res. The optimization strategy for the concentrations TSS range proved the most suitable. Two exponential mathematical relations based on correlation of Arrhenius have been success ful in predicting the dynamic viscosity of clarified fruit juices at concentrations from 17.0 to 50.1 ÂBrix for all temperatures studied. While Vogel's equation obtained good results for co ncentrations of 51.0 to 66.0 ÂBrix in predicting the dynamic viscosity of fruit juices. T he models were validated using experimental data to clarified orange juices at low (30.7 to 50.5 ÂBrix) and high concentrations (54.1 to 63.5 ÂBrix) of TSS, with ex cellent prediction of dynamic viscosity
Books on the topic "Fruit juices"
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Ontario. Dept. of Agriculture., ed. Fruit juices. Toronto: Dept. of Agriculture, 1997.
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Eleanor, Hughes, and Key Note Publications, eds. Fruit juices & health drinks. 6th ed. Hampton: Key Note Publications, 1994.
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Lynsey, Barker, and Key Note Publications, eds. Fruit juices & health drinks. 8th ed. Hampton: Key Note, 2000.
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Publications, Key Note, ed. Fruit juices & health drinks. 3rd ed. London: Key Note Publications, 1989.
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Publications, Key Note, ed. Fruit juices & health drinks. 4th ed. Hampton: Key Note Publications, 1990.
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Lynsey, Barker, and Key Note Publications, eds. Fruit juices & health drinks. 9th ed. Hampton: Key Note Ltd, 2002.
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France, Christine. Super juicer: A collection of health-enhancing juices that replenish, restore, and revitalize. Bath, UK: Love Food, 2007.
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Cuthbert, Pippa. Juice!: Over 110 delicious recipes. Intercourse, PA: Good Books, 2004.
Find full textBook chapters on the topic "Fruit juices"
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Ashurst, P. R. "Fruit juices." In Food Flavourings, 87–114. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4613-0499-9_4.
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Ashurst, P. R., and R. B. Taylor. "Fruit juices." In Food Flavorings, 85–115. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-2161-7_4.
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Ashurst, P. R., and R. B. Taylor. "Fruit juices." In Food Flavorings, 85–115. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4684-8389-5_4.
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Cassano, A. "Fruit Juices." In Membrane Processing, 262–80. Oxford, UK: Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118457009.ch12.
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Varnam, Alan H., and Jane P. Sutherland. "Fruit Juices." In Beverages, 26–72. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_2.
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Cebi, Nur, Hatice Bekiroglu, Zeynep Hazal Tekin-Cakmak, Fatih Bozkurt, and Salih Karasu. "Fruit Juices." In Emerging Food Authentication Methodologies Using GC/MS, 283–97. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-30288-6_10.
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Hooper, J. "Tropical fruit juices." In Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages, 106–28. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-0949-3_4.
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Hooper, J. "Tropical fruit juices." In Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages, 106–28. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6296-9_4.
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Aguiló-Aguayo, Ingrid, Lucía Plaza, Gloria Bobo, Maribel Abadias, and Inmaculada Viñas. "Pome Fruit Juices." In Innovative Technologies in Beverage Processing, 1–25. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118929346.ch1.
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Pina-Pérez, Maria Consuelo, Alejandro Rivas, Antonio Martínez, and Dolores Rodrigo. "Citrus Fruit Juices." In Innovative Technologies in Beverage Processing, 27–58. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118929346.ch2.
Full textConference papers on the topic "Fruit juices"
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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 valorization of citrus fruit juice production waste: peel and juice bags to obtain high-quality dietary fiber-pectin was studied. The process of pectin hydrodistillation has been studied: the influence of the collection time and fruit morphology on the pectin yield, the time of pectin extraction and the type of extractant have been determined, the kinetics of the extraction process and its dependence on the temperature and concentration of the extractant have been studied, for a more complete isolation of the pectin sol, the need for preliminary concentration of its extracts by membrane methods has been shown. Based on the study of pectin quality parameters, such as the content of galacturonic acid and the degree of esterification, the optimal parameters of the pectin extraction process were formulated.
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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, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.
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Sundararajan, Raji, Drew Campbell, Jason Harper, Funian Xiao, Rui Ma, and Kevin Otto. "Characterization of Fruit juices treated with Electrical Pulses." In 2008 Annual Report Conference on Electrical Insulation and Dielectric Phenomena (CEIDP). IEEE, 2008. http://dx.doi.org/10.1109/ceidp.2008.4772925.
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Kosseva, Maria R., Mengmeng Li, Juyan Zhang, Yiting He, and Natasia A.S. Tjutju. "STUDY ON THE BACTERIAL CELLULOSE PRODUCTION FROM FRUIT JUICES." In International Conference on Bioscience and Biotechnology. The International Institute of Knowledge Management (TIIKM), 2017. http://dx.doi.org/10.17501/biotech.2017.2104.
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Francik, Slawomir, Boguslawa Lapczynska-Kordon, Karolina Slomka-Polonis, and Adrian Knapczyk. "Model of technological line for bottling of fruit juices." In 17th International Scientific Conference Engineering for Rural Development. Latvia University of Agriculture, 2018. http://dx.doi.org/10.22616/erdev2018.17.n428.
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Frandas, A., V. Surducan, G. Nagy, and D. Bicanic. "The colligative properties of fruit juices by photopyroelectric calorimetry." In PHOTOACOUSTIC AND PHOTOTHERMAL PHENOMENA. ASCE, 1999. http://dx.doi.org/10.1063/1.58162.
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Dehelean, A., and D. A. Magdas. "Analysis of some Romanian fruit juices by ICP-MS." In PROCESSES IN ISOTOPES AND MOLECULES (PIM 2013). AIP, 2013. http://dx.doi.org/10.1063/1.4833746.
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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 specifications, and are fit for consumption.
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Cozma, Antoanela. "NUTRITIONAL AND PHYSICOCHEMICAL ASPECTS OF FRESH AND COMMERCIAL FRUIT JUICES." In 17th International Multidisciplinary Scientific GeoConference SGEM2017. Stef92 Technology, 2017. http://dx.doi.org/10.5593/sgem2017h/63/s25.037.
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Shishkina, N. S., O. V. Karastoyanova, and N. I. Shatalova. "APPLICATION OF IONIZING RADIATIONS FOR INCREASING THE FRUIT JUICES YIELD." In Aktualnye voprosy industrii napitkov. Izdatelstvo i tipografiya "Kniga-memuar", 2018. http://dx.doi.org/10.21323/978-5-6041190-3-7-2018-2-192-197.
Full textReports on the topic "Fruit juices"
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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, February 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 their effect on clarification. The original objectives were not changed but the methods and approach were modified due to specific research requirements. Two i postulates were: 1. there is a specific interaction of cloud proteins with de-esterified regions of ! pectin and this contributes to cloud loss; 2. isozymes of pectin-methyl-esterase (PME) vary in efficiency to create sensitized pectins. The appearance of citrus fruit juice is an important quality factor and is determined by the color and turbidity that .are conferred by the suspended particles, i.e., by the cloud and its homogeneity. Under some circumstances the cloud tend to flocculate and the juice clarifies. The accepted approach to explain the clarification is based on pectin demethoxylation by PME that promotes formation of Ca-pectate. Therefore, the juice includes immediate heat-inactivation upon ~ squeezing. Protein coagulation also promotes cloud instability of citrus fruit extracts. However, the clarification mechanism is not fully understood. Information accumulated from several laboratories indicates that clarification is a more complex process than can be explained by a single mechanism. The increasing trend to consume natural-fresh juice emphasizing the importance of the knowledge to assure homogeneity of fresh juice. The research included complementary directions: Conditions that induce cloud-instability of natural- juice [IL]. Evaluate purification schemes of protein [USA]. Identifications of proteins, pectin and neutral sugars ([IL]; Structure of the cloud components using light and electron microscopy and immuno-labeling of PME, high-methoxyl-pectin (HMP) and low-methoxyl-pectin (LMP); Molecular weight of calcium sensitized pectins [US]; Evaluation of the products of PME activity [US]. Fractions and size distribution and cloud components [IL-US]. The optimal pH activity of PME is 7 and the flocculation pH of the cloud is 3-4. Thus, the c roles of PME, proteins and pectins in the cloud instability, were studied in pH ranges of 2- 7. The experiments led to establish firstly repeatable simulate conditions for cloud instability [IL]. Thermostable PME (TS-PE) known to induce cloud instability, but also thermolabile forms of PME (TL-PE) caused clarification, most likely due to the formation and dissolution of inactive :. PE-pectin complexes and displacement of a protective colloid from the cloud surface [US]. Furthermore, elimination of non-PME protein increases TS-PE activity, indicating that non-PME proteins moderate PME activity [US]. Other experiments Concomitantly with the study of the PME activity but promotes the association of cloud-proteins to pectin. Adjusting of the juice pH to f 7 retains the cloud stability and re-adjusting of the pH to 40% DE reacts to immuno-labeling in the cloud fragments, whereas
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Blumwald, Eduardo, and Avi Sadka. Citric acid metabolism and mobilization in citrus fruit. United States Department of Agriculture, October 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 homeostasis and the components controlling citrate metabolism and transport are still unknown. Previous results in the PIs’ laboratories have indicated that the expression of a large number of a large number of proteins is enhanced during fruit development, and that the regulation of sugar and acid content in fruits is correlated with the differential expression of a large number of proteins that could play significant roles in fruit acid accumulation and/or regulation of acid content. The objectives of this proposal are: i) the characterization of transporters that mediate the transport of citrate and determine their role in uptake/retrieval in juice sac cells; ii) the study of citric acid metabolism, in particular the effect of arsenical compounds affecting citric acid levels and mobilization; and iii) the development of a citrus fruit proteomics platform to identify and characterize key processes associated with fruit development in general and sugar and acid accumulation in particular. The understanding of the cellular processes that determine the citrate content in citrus fruits will contribute to the development of tools aimed at the enhancement of citrus fruit quality. Our efforts resulted in the identification, cloning and characterization of CsCit1 (Citrus sinensis citrate transporter 1) from Navel oranges (Citrus sinesins cv Washington). Higher levels of CsCit1 transcripts were detected at later stages of fruit development that coincided with the decrease in the juice cell citrate concentrations (Shimada et al., 2006). Our functional analysis revealed that CsCit1 mediates the vacuolar efflux of citrate and that the CsCit1 operates as an electroneutral 1CitrateH2-/2H+ symporter. Our results supported the notion that it is the low permeable citrateH2 - the anion that establishes the buffer capacity of the fruit and determines its overall acidity. On the other hand, it is the more permeable form, CitrateH2-, which is being exported into the cytosol during maturation and controls the citrate catabolism in the juice cells. Our Mass-Spectrometry-based proteomics efforts (using MALDI-TOF-TOF and LC2- MS-MS) identified a large number of fruit juice sac cell proteins and established comparisons of protein synthesis patterns during fruit development. So far, we have identified over 1,500 fruit specific proteins that play roles in sugar metabolism, citric acid cycle, signaling, transport, processing, etc., and organized these proteins into 84 known biosynthetic pathways (Katz et al. 2007). This data is now being integrated in a public database and will serve as a valuable tool for the scientific community in general and fruit scientists in particular. Using molecular, biochemical and physiological approaches we have identified factors affecting the activity of aconitase, which catalyze the first step of citrate catabolism (Shlizerman et al., 2007). Iron limitation specifically reduced the activity of the cytosolic, but not the mitochondrial, aconitase, increasing the acid level in the fruit. Citramalate (a natural compound in the juice) also inhibits the activity of aconitase, and it plays a major role in acid accumulation during the first half of fruit development. On the other hand, arsenite induced increased levels of aconitase, decreasing fruit acidity. We have initiated studies aimed at the identification of the citramalate biosynthetic pathway and the role(s) of isopropylmalate synthase in this pathway. These studies, especially those involved aconitase inhibition by citramalate, are aimed at the development of tools to control fruit acidity, particularly in those cases where acid level declines below the desired threshold. Our work has significant implications both scientifically and practically and is directly aimed at the improvement of fruit quality through the improvement of existing pre- and post-harvest fruit treatments.
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Blumwald, Eduardo, and Avi Sadka. Sugar and Acid Homeostasis in Citrus Fruit. United States Department of Agriculture, January 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-harvest strategies and the control of fruit quality and disorders. The current proposal (a continuation of a previous proposal) aimed at: (1) completing the citrus fruit proteome and metabolome, and establish a citrus fruit functional database, (2) further characterization of the control of fruit acidity by studying the regulation of key steps affecting citrate metabolism, and determine the fate of citrate during acid decline stage, and (3) Studying acid and sugar homeostasis in citrus fruits by characterizing transport mechanisms across membranes. These aims were completed as the following: (1) Our initial efforts were aimed at the characterization and identification of citric acid transporters in citrus juice cells. The identification of citrate transporters at the vacuole of the citrus juice cell indicated that the steady-state citrate cytosolic concentration and the action of the cytosolic aconitase were key elements in establishing the pH homeostat in the cell that regulates the metabolic shift towards carbon usage in the fruit during the later stages of fruit development. We focused on the action of aconitase, the enzyme mediating the metabolic use of citric acid in the cells, and identified processes that control carbon fluxes in developing citrus fruits that control the fruit acid load; (2) The regulation of aconitase, catalyzing a key step in citrate metabolism, was further characterized by using two inhibitors, citramalte and oxalomalte. These compounds significantly increased citrate content and reduced the enzyme’s activity. Metabolite profiling and changes of amino-acid metabolizing enzymes in oxalomalate- treated cells suggested that the increase in citrate, caused by aconitase inhibition, induces amino acid synthesis and the GABA shunt, in accordance with the suggested fate of citrate during the acid decline stage in citrus fruit. (3) We have placed a considerable amount of time on the development of a citrus fruit proteome that will serve to identify all of the proteins in the juice cells and will also serve as an aid to the genomics efforts of the citrus research community (validating the annotation of the fruit genes and the different ESTs). Initially, we identified more than 2,500 specific fruit proteins and were able to assign a function to more than 2,100 proteins (Katz et al., 2007). We have now developed a novel Differential Quantitative LC-MS/MS Proteomics Methodology for the identification and quantitation of key biochemical pathways in fruits (Katz et al., 2010) and applied this methodology to identify determinants of key traits for fruit quality (Katz et al., 2011). We built “biosynthesis maps” that will aid in defining key pathways associated with the development of key fruit quality traits. In addition, we constructed iCitrus (http://wiki.bioinformatics.ucdavis.edu/index.php/ICitrus), a “functional database” that is essentially a web interface to a look-up table that allows users to use functional annotations in the web to identify poorly annotated citrus proteins. This resource will serve as a tool for growers and field extension specialists.
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Yu, Xiaoshuang. Effect of Atmospheric Cold Plasma Treatment on Fruit Juice Quality. Ames (Iowa): Iowa State University, January 2020. http://dx.doi.org/10.31274/cc-20240624-580.
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Cardellina II, John. Pomegranate Products Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, April 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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Sadka, Avi, Mikeal L. Roose, and Yair Erner. Molecular Genetic Analysis of Citric Acid Accumulation in Citrus Fruit. United States Department of Agriculture, March 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 enzymes likely to be involved in acid accumulation and follow their pattern of expression in developing fruit (Sadka, Erner). Identify and clone genes which are associated with high and low acid phenotypes and with elevated acid level (Roose, Sadka, Erner). Convert RAPD markers that map near a gene that causes low acid phenotype to specific co dominant markers (Roose). Use genetic co segregation to test whether specific gene products are responsible for low acid phenotype (Roose and Sadka). Objective 1 was fully achieved. Most of the enzymes of organic acid metabolism were cloned from lemon pulp. Their expression was studied during fruit development in low and high acid varieties. The activity and expression of citrate synthase, aconitase and NADP-isocitrate dehydrogenase (IDH) were studied in detail. The role that each enzyme plays in acid accumulation and decline was evaluated. As a result, a better understanding of the metabolic changes that contribute to acid accumulation was achieved. It was found that the activity of the mitochondrial aconitase is greatly reduced early in high-acid fruits, but not in acidless ones, suggesting that this enzyme plays an important role in acid accumulation. In addition, it was demonstrated that increases in the cytosolic forms of aconitase and NADP-IDH towards fruit maturation play probably a major role in acid decline. Our studies also demonstrated that the two mechanisms that contribute to fruit acidity, vacuolar acidification and citric acid accumulation, are independent, although they are tightly co-regulated. Additional, we demonstrated that sodium arsenite, which reduce fruit acidity, causes a transient inhibition in the activity of citrate synthase, but an induction in the gene expression. This part of the work has resulted in 4 papers. Objective 3 was also fully achieved. Using bulked segregant analysis, three random amplified polymorphic DNA (RAPD) markers were identified as linked to acitric, a gene controlling the acidless phenotype of pummelo 2240. One of them, which mapped 1.2 cM from acitric was converted into sequence characterized amplified region (SCAR marker, and into co dominant restriction length polymorphism (RFLP) marker. These markers were highly polymorphic among 59 citrus accessions, and therefore, they should be useful for selecting seedling progeny heterozygous for acitric in nearly all crosses between pummelo 2240 and other citrus genotypes. This part of the project resulted in one paper. Objective 4 was also fully achieved. Clones isolated by the Israeli group were sent to the American laboratory for co segregation analysis. However, none of them seemed to co segregate with the low acid phenotype. Both laboratories invested much effort in achieving the goals of Objective 2, namely the isolation of genes that are elevated in expression in low and high acid phenotypes, and in tissue cultures treated with arsenite (a treatment which reduces fruit acidity). However, conventional differential display and restriction fragment differential display analyses could not identify any differentially expressed genes. The isolation of such genes was the major aim of a continuation project, which was recently submitted.
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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, January 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 leaf tissues but was somewhat less applicable in fruit tissues. Nevertheless, we did succeeded to achieve significant levels of 35S-GUS gene expression in young green flavedo tissue. However, only single random spots of 35S-GUS gene expression were detected mature flavedo and in juice sacs and albedo tissue. Overall, we assume that following some more technical improvements particle bombardment could provide a useful technique to rapidly analyze promoter activity at least in the flavedo tissue. For Agrobacterium-mediated transformation, we found that shoot cultures of 'Washington' navel oranges,'Fairchild' mandarins,'Eureca' lemons,'Troyer' citrange and various grapefruits provided a more reliable and consistent source of tissue for transformation than germinated seedlings. Moreover, various growth media's (McCown, Quoirin & Lepoivre, DCR) further improved shoot and root growth relative to MS mineral media, which is commonly used. Also pure white light (using bulbs which do not emit UV or blue light) improved shoot growth in various citrus varieties, and paromomycin appeared to be a more efficient antibiotic for the selection of transgenic plants than Kanamycin. Overall, these optimizations improve transformation efficacy and shoot growth and rooting capacity. In addition to the development of transformation methods, both Israeli and US labs achieved progress in the identification of citrus fruit-specific promoters. In Israel, we isolated a 3.6 kb promoter fragment of the thiamine biosynthesis c-thi gene, which is highly expressed in fruit peel tissue, whereas in the US we isolated a 1.5 kb promoter fragment of the citrus seed-specific cDNA CssH. The identification of more fruit-specific cDNAs and their corresponding promoter regions is currently in progress.
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Cardellina II, John, and STEFAN GAFNER. Cranberry Products Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, November 2018. http://dx.doi.org/10.59520/bapp.lgd/kyrl6352.
Full textAbstract:
Cranberry remains one of the most popular of the ‘healthy’ fruits, with an array of extract products appearing in the botanical dietary supplement markets and a large number of juice products in the beverage industry. There is considerable evidence that both, but especially the extract-based product categories have been subjected to adulteration. This Laboratory Guidance Document is intended to review the analytical technologies used to determine whether cranberry extract products are authentic and, if not, to identify the adulterants involved. This document should be viewed in conjunction with the corresponding Botanical Adulterants Bulletin on Cranberry published by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program.
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Crisosto, Carlos, Susan Lurie, Haya Friedman, Ebenezer Ogundiwin, Cameron Peace, and George Manganaris. Biological Systems Approach to Developing Mealiness-free Peach and Nectarine Fruit. United States Department of Agriculture, 2007. http://dx.doi.org/10.32747/2007.7592650.bard.
Full textAbstract:
Peach and nectarine production worldwide is increasing; however consumption is flat or declining because of the inconsistent eating quality experienced by consumers. The main factor for this inconsistent quality is mealiness or woolliness, a form of chilling injury that develops following shipping periods in the global fruit market today. Our research groups have devised various postharvest methods to prolong storage life, including controlled atmosphere and delayed storage; however, these treatments only delay mealiness. Mealiness texture results from disruption of the normal ripening process involving disassembly of cell wall material, and creates a soft fruit texture that is dry and grainy instead of juicy and smooth. Solving this problem is a prerequisite for increasing the demand for fresh peach and nectarine. Two approaches were used to reveal genes and their associated biochemical processes that can confer resistance to mealiness or wooliness. At the Volcani Center, Israel, a nectarine cultivar and the peach cultivar (isogenetic materials) from which the nectarine cultivar spontaneously arose, and at the Kearney Agricultural Center of UC Davis, USA, a peach population that segregates for quantitative resistance to mealiness was used for dissecting the genetic components of mealiness development. During our project we have conducted research integrating the information from phenotypic, biochemical and gene expression studies, proposed possible candidate genes and SNPs-QTLs mapping that are involved in reducing peach mealiness susceptibility. Numerous genes related to ethylene biosynthesis and its signal transduction, cell wall structure and metabolism, stress response, different transcription factor families were detected as being differentially accumulated in the cold-treated samples of these sensitive and less sensitive genotypes. The ability to produce ethylene and keep active genes involved in ethylene signaling, GTP-binding protein, EIN-3 binding protein and an ethylene receptor and activation of ethyleneresponsive fruit ripening genes during cold storage provided greater resistance to CI. Interestingly, in the functional category of genes differentially expressed at harvest, less chilling sensitive cultivar had more genes in categories related to antioxidant and heat sock proteins/chaperones that may help fruit to adapt to low temperature stress. The specific objectives of the proposed research were to: characterize the phenotypes and cell wall components of the two resistant systems in response to mealiness- inducing conditions; identify commonalities and specific differences in cell wall proteins and the transcriptome that are associated with low mealiness incidence; integrate the information from phenotypic, biochemical, and gene expression studies to identify candidate genes that are involved in reducing mealiness susceptibility; locate these genes in the Prunus genome; and associate the genes with genomic regions conferring quantitative genetic variation for mealiness resistance. By doing this we will locate genetic markers for mealiness development, essential tools for selection of mealiness resistant peach lines with improved fruit storability and quality. In our research, QTLs have been located in our peach SNPs map, and proposed candidate genes obtained from the integrated result of phenotypic, biochemical and gene expression analysis are being identified in our QTLs as an approach searching for consistent assistant markers for peach breeding programs.
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Irudayaraj, Joseph, Ze'ev Schmilovitch, Amos Mizrach, Giora Kritzman, and Chitrita DebRoy. Rapid detection of food borne pathogens and non-pathogens in fresh produce using FT-IRS and raman spectroscopy. United States Department of Agriculture, October 2004. http://dx.doi.org/10.32747/2004.7587221.bard.
Full textAbstract:
Rapid detection of pathogens and hazardous elements in fresh fruits and vegetables after harvest requires the use of advanced sensor technology at each step in the farm-to-consumer or farm-to-processing sequence. Fourier-transform infrared (FTIR) spectroscopy and the complementary Raman spectroscopy, an advanced optical technique based on light scattering will be investigated for rapid and on-site assessment of produce safety. Paving the way toward the development of this innovative methodology, specific original objectives were to (1) identify and distinguish different serotypes of Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Bacillus cereus by FTIR and Raman spectroscopy, (2) develop spectroscopic fingerprint patterns and detection methodology for fungi such as Aspergillus, Rhizopus, Fusarium, and Penicillium (3) to validate a universal spectroscopic procedure to detect foodborne pathogens and non-pathogens in food systems. The original objectives proposed were very ambitious hence modifications were necessary to fit with the funding. Elaborate experiments were conducted for sensitivity, additionally, testing a wide range of pathogens (more than selected list proposed) was also necessary to demonstrate the robustness of the instruments, most crucially, algorithms for differentiating a specific organism of interest in mixed cultures was conceptualized and validated, and finally neural network and chemometric models were tested on a variety of applications. Food systems tested were apple juice and buffer systems. Pathogens tested include Enterococcus faecium, Salmonella enteritidis, Salmonella typhimurium, Bacillus cereus, Yersinia enterocolitis, Shigella boydii, Staphylococus aureus, Serratiamarcescens, Pseudomonas vulgaris, Vibrio cholerae, Hafniaalvei, Enterobacter cloacae, Enterobacter aerogenes, E. coli (O103, O55, O121, O30 and O26), Aspergillus niger (NRRL 326) and Fusarium verticilliodes (NRRL 13586), Saccharomyces cerevisiae (ATCC 24859), Lactobacillus casei (ATCC 11443), Erwinia carotovora pv. carotovora and Clavibacter michiganense. Sensitivity of the FTIR detection was 103CFU/ml and a clear differentiation was obtained between the different organisms both at the species as well as at the strain level for the tested pathogens. A very crucial step in the direction of analyzing mixed cultures was taken. The vector based algorithm was able to identify a target pathogen of interest in a mixture of up to three organisms. Efforts will be made to extend this to 10-12 key pathogens. The experience gained was very helpful in laying the foundations for extracting the true fingerprint of a specific pathogen irrespective of the background substrate. This is very crucial especially when experimenting with solid samples as well as complex food matrices. Spectroscopic techniques, especially FTIR and Raman methods are being pursued by agencies such as DARPA and Department of Defense to combat homeland security. Through the BARD US-3296-02 feasibility grant, the foundations for detection, sample handling, and the needed algorithms and models were developed. Successive efforts will be made in transferring the methodology to fruit surfaces and to other complex food matrices which can be accomplished with creative sampling methods and experimentation. Even a marginal success in this direction will result in a very significant breakthrough because FTIR and Raman methods, in spite of their limitations are still one of most rapid and nondestructive methods available. Continued interest and efforts in improving the components as well as the refinement of the procedures is bound to result in a significant breakthrough in sensor technology for food safety and biosecurity.