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Relevant bibliographies by topics / Fruit juices Food service

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Academic literature on the topic 'Fruit juices Food service'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

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Journal articles on the topic "Fruit juices Food service"

1

Razumovskaya, E. S. "CONDITION OF THE SERVICE MARKET FOR THE STATE REGISTRATION OF SPECIALIZED FOOD PRODUCTS." Innovations and Food Safety, no. 4 (March 20, 2021): 71–77. http://dx.doi.org/10.31677/2072-6724-2020-30-4-71-77.

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The article analyzes the state registration of specialized food products, using the example of food products for children from three years old. The research process involves certificates issued on the website of the «Unified register of state registration certificates’ in the period from 2014 to 2019. During the analysis, the main groups of specialized baby food were identified, and the number of registered certificates in dynamics was determined. The data obtained indicate that the demand for state registration of children’s specialty food increased by 2018 and amounted to more than 30% compa

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Ejaz, Uroosa, Muhammad Sohail, and Abdelaziz Ghanemi. "Cellulases: From Bioactivity to a Variety of Industrial Applications." Biomimetics 6, no. 3 (2021): 44. http://dx.doi.org/10.3390/biomimetics6030044.

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Utilization of microbial enzymes has been widely reported for centuries, but the commercial use of enzymes has been recently adopted. Particularly, cellulases have been utilized in various commercial sectors including agriculture, brewing, laundry, pulp and paper and textile industry. Cellulases of microbial origin have shown their potential application in various commercial sectors including textile, pulp and paper, laundry, brewing, agriculture and biofuel. Cellulases have diversified applications in the food industry, food service, food supply and its preservation. Indeed, cellulases can te

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Di Noia, Jennifer, and Isobel R. Contento. "Criterion validity and user acceptability of a CD-ROM-mediated food record for measuring fruit and vegetable consumption among black adolescents." Public Health Nutrition 12, no. 1 (2009): 3–11. http://dx.doi.org/10.1017/s1368980008001754.

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AbstractObjectivesTo determine the criterion validity and user acceptability of the Healthy Eating Self-Monitoring Tool (HEST), a CD-ROM-mediated food record for measuring fruit and vegetable consumption among economically disadvantaged black adolescents.DesignItem intakes, daily intake measures of fruit, vegetables and juices, and daily and total fruit and vegetable intake assessed with the HEST over a 3 d interval were compared with observed intake using Spearman correlations and Wilcoxon signed ranks tests. Mean ratings of participants’ interest in, enjoyment of and likelihood of recommendi

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Chauhan, Suresh, Sukarn Sharma, and Yenesew Alene. "Bridging the Gap between Producers and Consumers of Himachali Fruit Wines." Atna - Journal of Tourism Studies 8, no. 1 (2013): 33–42. http://dx.doi.org/10.12727/ajts.9.3.

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Tourism is travel for recreational, leisure or business purposes. This vast industry is associated with different services like Accommodation, Food and Beverage services, Travel services, Recreation and Entertainment. These days tourists not only look for vacations and travel—they seek cultural education, historical significance, natural or inbuilt beauty, and to taste local cuisine and beverages. In Beverages especially, wines play an important role. Winemaking has existed throughout Indian history but was particularly encouraged by Portugal and the United Kingdom. The Old Testament in the Bi

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Nisa, Syeedun, and Abdullah Bin Junaid. "EHBH Pvt. Ltd – a step towards creation of a unique business model." Emerald Emerging Markets Case Studies 3, no. 6 (2013): 1–14. http://dx.doi.org/10.1108/eemcs-04-2013-0030.

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Subject area Entrepreneurship. Study level/applicability Postgraduate/graduate management programmes. Case overview EHBH is a Delhi-based healthy food and snacks company offering an effective, efficient and reliable service in the beverage/catering segment. The company has opened outlets in corporate offices and educational institutions in Delhi/NCR. Driven by quality and hygiene standards, the company's aim is to keep customer satisfaction at the core of its operations. The case on EHBH describes the entrepreneurial journey of the founder and MD, Mr Furkan Khan. The case discusses the motivat

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Li, Yi-Min, Chih-Yun Yang, Ya-Hui Kuo, and Ruei-Yi Hung. "Exploring green service quality elements for international tourist hotels in Taiwan from the aspect of two-dimensional quality model." Acta Oeconomica 64, Supplement-2 (2014): 111–25. http://dx.doi.org/10.1556/aoecon.64.2014.suppl.9.

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The enhancement of leisure atmosphere in the past years has resulted in environmental pollution and changes, thus tourism industry is no longer a non-smokestack green industry. Although the governmental organizations have promoted Green Hotel for the improvement, the remodeling of appearance and equipment and the alternation of spares sources have increased the costs, therefore a lot of hotels are still waiting and seeing the successive development. This study tends to find out customer emphases on the green service quality of international tourist hotels through the classification with Two-Di

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Nugrahaningsih, Ch Trihardjanti, and Agustine Eva Maria Soekesi. "Pelatihan Pengembangan Usaha Kecil Bidang Pangan di Kumudasmoro Selatan, Semarang." PATRIA 1, no. 1 (2019): 33. http://dx.doi.org/10.24167/patria.v1i1.1916.

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Community service is carried out in South Kumudasmoro with kalayan who are businessmen of food stalls and fruit juice entrepreneurs. The purpose of service is to provide training on how to develop small businesses that are currently being carried out by means of improvements in the production process. This service area is a partner capable of developing a business in a better way because it produces more quality products (healthy, tasty and attractive). The method used is to provide training in understanding quality products and facilitating healthier production and marketing tools. The result

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BA, Swinburn, Caterson I, Seidell JC, and James WPT. "Diet, nutrition and the prevention of excess weight gain and obesity." Public Health Nutrition 7, no. 1a (2004): 123–46. http://dx.doi.org/10.1079/phn2003585.

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AbstractObjective:To review the evidence on the diet and nutrition causes of obesity and to recommend strategies to reduce obesity prevalence.Design:The evidence for potential aetiological factors and strategies to reduce obesity prevalence was reviewed, and recommendations for public health action, population nutrition goals and further research were made.Results:Protective factors against obesity were considered to be: regular physical activity (convincing); a high intake of dietary non-starch polysaccharides (NSP)/fibre (convincing); supportive home and school environments for children (pro

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Shembesh, Nuri M., Nura Naseb M. Balo, and Ratan Singh. "Breast-feeding and weaning patterns in Benghazi, Libyan Arab Jamahiriya." Eastern Mediterranean Health Journal 3, no. 2 (1997): 251–57. http://dx.doi.org/10.26719/1997.3.2.251.

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An interview survey of 200 mothers attending the emergency service of Al-Fateh Paediatric Hospital, Benghazi, showed that prelacteal feed was given to 18.5% of babies and breast-feeding was ever initiated in 90.5%. After three months exclusive breast-feeding was continued in less than 30%, mixed feeding in 44%-71% and supplementary feeding [with and without breast-feeding] in 65%-97%. Locally consumed food like fruit juice, vegetables, cooked rice and cereals and boiled eggs in mashed form were used as supplementary foods. No association was revealed between the type of feeding and childhood e

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Sharma, Anuj. "Building Brand Through B2B Route—Del Monte in India." South Asian Journal of Business and Management Cases 8, no. 2 (2019): 215–27. http://dx.doi.org/10.1177/2277977919842477.

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Del Monte, a global food and beverage company, entered into Indian market in 2008. Del Monte established Joint Venture with Field Fresh which at that time dealt in exports of agricultural fresh produce. Yogesh Bellani, CEO of Field Fresh had the responsibility of establishing the Del Monte brand in India. Yogesh faced lots of challenges as there was very little brand awareness of the company and also there were many established players in the market. Del Monte first launched canned pineapples to be followed by canned fruit juices. Yogesh started building Del Monte brand on quality and timely d

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Dissertations / Theses on the topic "Fruit juices Food service"

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Musella, Michele Ann. "Food marketing distribution : a pilot study of Ardmore Farms /." Online version of thesis, 1991. http://hdl.handle.net/1850/11788.

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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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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.<br>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 T

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Hussain, Sadul Fath. "Application of pyrolysis-mass spectrometry as a rapid analytical method in food science." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.335921.

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Walker, Michelle. "The prevention of spoilage in fruit juices by alicyclobacillus acidoterrestris and propionibacterium cyclohexanicum." Thesis, University of Northampton, 2006. http://nectar.northampton.ac.uk/2664/.

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During the past two decades several novel spoilage micro-organisms have emerged. Raw materials and products have been contaminated in increasing numbers of spoilage incidents causing widespread problems within the juice and beverage industry. This study investigates two such spoilage micro-organisms, A licyclobacillus acidoterrestris and Propionibacterium cyclohexanicum, both isolated from pasteurised contaminated fruit juice. A variety of media were tested to determine which supported optimal growth of A. acidoterrestris with Orange Serum Agar providing consistently high plate counts. The pre

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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.

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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

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

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

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Revelas, Damon Andrew. "A packaging/foodservice analysis : a fruit-filling study /." Online version of thesis, 1990. http://hdl.handle.net/1850/10694.

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Aykas, Didem P. "Verification of Ingredient Labels in High-Risk Oils and Fruit Juices by Using Vibrational Spectroscopy Combined with Pattern Recognition Analysis." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1555644726731438.

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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.

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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

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Books on the topic "Fruit juices Food service"

1

Pylypiw, Harry M. Sodium benzoate and potassium sorbate preservatives in juices and fruits. Connecticut Agricultural Experiment Station, 1994.

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2

Sakoutis, Zoe. The 3-day cleanse: Drink fresh juice, eat real food, and get back into your skinny jeans. Wellness Central, 2010.

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3

Brown, Ellen. The Complete Idiot's Guide to Juicing. Penguin USA, Inc., 2009.

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Ambridge, Christine. Smoothies and juices: Simple and delicious easy-to-make recipes. Parragon, 2002.

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Sarah, Beattie, ed. Smoothies and juices: A selection of refreshing and invigorating drinks. Parragon Pub., 2004.

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6

Raw Materials Research and Development Council (Nigeria). Multi-Disciplinary Committee. Multi-Disciplinary Committee report of the techno-economic survey on food, beverage, and tobacco sector (fruit juices, sugar and flour). 5th ed. The Council, Federal Ministry of Science and Technology, 2007.

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7

Reynolds, Bruce J. Marketing high-value food products in the Asian Pacific. U.S. Dept. of Agriculture, Agricultural Cooperative Service, 1990.

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United States. Agricultural Cooperative Service. Marketing high-value food products in the Asian Pacific. United State Dept. of Agriculture, Agricultural Cooperative Service, 1990.

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9

Walker, Norman Wardhaugh. Lechenie syrymi sokami. "Solo" SP "Lesinvest", 1990.

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Walker, Norman Wardhaugh. Ėliksir zhizni: Lechenie sokami, vinom i medom. Tipografii︠a︡ im. I.E. Kotli︠a︡kova, 1994.

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Book chapters on the topic "Fruit juices Food service"

1

Ashurst, P. R., and R. B. Taylor. "Fruit juices." In Food Flavorings. Springer US, 1991. http://dx.doi.org/10.1007/978-1-4684-8389-5_4.

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Ashurst, P. R., and R. B. Taylor. "Fruit juices." In Food Flavorings. Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-2161-7_4.

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Ashurst, P. R. "Fruit juices." In Food Flavourings. Springer US, 1991. http://dx.doi.org/10.1007/978-1-4613-0499-9_4.

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Ranken, M. D., R. C. Kill, and C. Baker. "Fruit Juices and Soft Drinks." In Food Industries Manual. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1129-4_6.

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Palmer, F. J. "Fruit Juices and Soft Drinks." In Food Industries Manual. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2099-3_6.

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Hammond, D. A. "Authenticity of fruit juices, jams and preserves." In Food Authentication. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1119-5_2.

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Kasler, David R., and Ahmed E. Yousef. "Ozone Antimicrobial Effects on Fruits and Fruit Juices." In Food Engineering Series. Springer New York, 2018. http://dx.doi.org/10.1007/978-1-4939-3311-2_18.

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Selvamuthukumaran, M. "Deacidification of Fruit Juices by Electrodialysis Techniques." In Applications of Membrane Technology for Food Processing Industries. CRC Press, 2020. http://dx.doi.org/10.1201/9780429276408-4.

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Yamazaki, Masatoshi, and Hiroshi Ueda. "Stimulation of Leukocytes by Vegetable and Fruit Juices." In Food Factors for Cancer Prevention. Springer Japan, 1997. http://dx.doi.org/10.1007/978-4-431-67017-9_31.

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Lea, A. G. H. "Enzymes in the production of beverages and fruit juices." In Enzymes in Food Processing. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2147-1_7.

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Conference papers on the topic "Fruit juices Food service"

1

Sanders, Michael J. "Aseptic Processing and Handling of Citrus Juice." In ASME 1990 Citrus Engineering Conference. American Society of Mechanical Engineers, 1990. http://dx.doi.org/10.1115/cec1990-3606.

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Since the approval of hydrogen peroxide as a package sterilant by the Food and Drug Administration in January 1981, aseptic processing has exploded onto the U.S. marketplace. In fact, during the summer of 1989, an expert panel from the Institute of Food Technologists voted aseptic technology as the food industry’s top innovation of the past 50 years. The major commercial success to date has been the aseptic processing of high acid fruit juices and fruit drinks, particularly when packaged in the 250 ml, single serve, laminated paper box. (Slide 2) Over three billion unit volumes were sold in 19

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Raasch, Jeffrey B. "Aseptic Processing and Storage of Citrus Juices." In ASME 1996 Citrus Engineering Conference. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/cec1996-4206.

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The citrus industry in general has adapted to tremendous changes in the past 50 years. Consumers’ demand for ready to serve products have challenged processors to adopt new manufacturing techniques and processing skills. The Institute of Food Technologist reported the Top 10 innovations in 1991 as: 10. Ultra high temperature (UHT) short term sterilization of milk and other products 9. Food fortification 8. Understanding of water activity in foods 7. Frozen meals 6. Freeze drying 5. Atmosphere controlled packages for fresh fruits and vegetables 4. Frozen concentrated citrus juices 3. The microw

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

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

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Mashat, B. "Microbiological quality of fresh (unpasteurized) fruit juices in Makkah, Saudi Arabia." In FOOD AND ENVIRONMENT 2011. WIT Press, 2011. http://dx.doi.org/10.2495/fenv110121.

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Leite, Caroline Junqueira Barcellos, Jossana Pereira de Sousa, Kataryne Árabe Rimá de Oliveira, et al. "Antimicrobial Activity of Cymbopogon Citratus (Dc) Stapf (Lemongrass) Essential Oil on Pathogenic Bacteria From Fruit Juices." In XII Latin American Congress on Food Microbiology and Hygiene. Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-327.

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Barreto, Andres Felipe Moreno, Giuseppe Vignali, and Luca Sandei. "Effect of High Pressure Processing on enzymatic activity for strawberries, sour cherries and red grapes." In the 7th International Food Operations and Processing Simulation Workshop. CAL-TEK srl, 2021. http://dx.doi.org/10.46354/i3m.2021.foodops.004.

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Color degradation is an important factor that affect the quality and acceptability of fruit juices and purees; several enzymes, as well as the microbial endogenous population are not only responsible for this phenomenon but for changes in flavor and texture. Traditional stabilization methods have been used to preserve these kind of products; however, there is a negative impact on vitamins and bioactive compounds composition. High Pressure Processing (HPP) is a non-thermal alternative that has been applied for the extension of shelf life of fresh products, reducing the adverse effects of classi

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Balaban, Murat, Giovanna Ferrentino, Milena Ramirez, Maria L. Plaza, and Thelma Calix. "Review of Dense Phase Carbon Dioxide Application to Citrus Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5407.

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The United States is the second largest citrus producer in the world. Florida and California are the two major producing states. While oranges from California are mainly used for fresh fruit consumption, more than 90% of oranges produced in Florida are processed to juice (FAO 2008). Consumers demand high quality and convenient products with natural flavor and taste, and appreciate the “fresh” perception of minimally processed juices. They also look for safe, natural, and healthy products without additives and preservatives. New processing technologies promise to meet all these demands without

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Farkas, Daniel F., and Joseph A. Kapp. "Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs." In ASME 2002 Pressure Vessels and Piping Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/pvp2002-1157.

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Foods preserved by high pressure processes (HPP) are sold in Japan, the United States, and Europe. HPP technology is used to pasteurize low acid solid and liquid foods such as oysters, hams, and guacamole and to extend refrigerated shelf-life. HPP technology can commercially sterilize liquid and solid acid products such as fruit juices, salsa, and cut tomatoes. Product sales have reached millions of pounds per year. New processes have been developed to sterilize low acid foods using a combination of heat and pressure. Foods at temperatures of 90 to 1000C can be compressed to 600 to 700 MPa for

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