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Journal articles on the topic 'Fruit juices Food service'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

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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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2

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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11

Krahulcová, Monika, Barbora Micajová, Petra Olejníková, Klára Cverenkárová, and Lucia Bírošová. "Microbial Safety of Smoothie Drinks from Fresh Bars Collected in Slovakia." Foods 10, no. 3 (2021): 551. http://dx.doi.org/10.3390/foods10030551.

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Among the many consumers in Slovakia, smoothies are nowadays gaining popularity. Smoothie drinks are prepared from raw fruits and vegetables. Therefore, their microbiological safety depends on hygiene standards. The aim of this work was to monitor and quantify selected sensitive and antibiotic-resistant microorganisms present in collected smoothies. Twenty analyzed smoothie samples were collected from six food service establishments (fresh bars) in the capital city of Slovakia, Bratislava. Antibiotic-resistant bacteria were found in at least one of each fresh bar. Antibiotic-resistant coliform

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Ibarz, A., C. Gonzalez, S. Esplugas, and M. Vicente. "Rheology of clarified fruit juices. I: Peach juices." Journal of Food Engineering 15, no. 1 (1992): 49–61. http://dx.doi.org/10.1016/0260-8774(92)90039-9.

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13

Ibarz, A., J. Pagán, and R. Miguelsanz. "Rheology of clarified fruit juices. II: Blackcurrant juices." Journal of Food Engineering 15, no. 1 (1992): 63–73. http://dx.doi.org/10.1016/0260-8774(92)90040-d.

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Ibarz, A., C. Gonzalez, and S. Esplugas. "Rheology of clarified fruit juices. III: Orange juices." Journal of Food Engineering 21, no. 4 (1994): 485–94. http://dx.doi.org/10.1016/0260-8774(94)90068-x.

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15

Petric, Zvonimir, Irena Žuntar, Predrag Putnik, and Danijela Bursać Kovačević. "Food–Drug Interactions with Fruit Juices." Foods 10, no. 1 (2020): 33. http://dx.doi.org/10.3390/foods10010033.

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Fruit juices contain a large number of phytochemicals that, in combination with certain drugs, can cause food–drug interactions that can be clinically significant and lead to adverse events. The mechanisms behind such interactions are in most cases related to phytochemical interference with the activity of cytochrome P450 metabolizing enzymes (CYPs) or drug transporters. Moreover, alterations in their activity can have a clinical relevance if systemic exposure to the drug is decreased or increased, meaning that the pharmacological drug effects are suboptimal, or the drug will cause toxicity. I

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16

Marcotrigiano, Vincenzo, Giacomo Domenico Stingi, Simona Fregnan, et al. "An Integrated Control Plan in Primary Schools: Results of a Field Investigation on Nutritional and Hygienic Features in the Apulia Region (Southern Italy)." Nutrients 13, no. 9 (2021): 3006. http://dx.doi.org/10.3390/nu13093006.

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Data concerning overweight and obesity in children and adolescent populations are alarming and represent one of the most serious public health problems of our time. Moreover, it is demonstrated that the school environment may play an important role in health promotion with regard to nutritional aspects. This article reports the results of a study conducted in the Apulia region (Southern Italy), aimed at providing an integrated surveillance of the behaviors related to nutrition habits in students and the hygienic and nutritional conditions of the school’s canteens attended by enrolled students.

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Schiassi, Maria Cecília Evangelista Vasconcelos, Amanda Maria Teixeira Lago, Vanessa Rios de Souza, Juliana dos Santos Meles, Jaime Vilela de Resende, and Fabiana Queiroz. "Mixed fruit juices from Cerrado." British Food Journal 120, no. 10 (2018): 2334–48. http://dx.doi.org/10.1108/bfj-12-2017-0684.

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Purpose The purpose of this paper is to optimize a mixed juice made from Brazilian Cerrado fruits (cagaita, mangaba and marolo). Design/methodology/approach The juices were evaluated by rheological, physical, physicochemical, nutritional and sensory acceptance analyses. The mixture design is a widely used tool for product optimization, allowing the determination of factors, combinations and levels that provide best responses. Findings The results show that using mangaba pulp negatively contributed to juice acceptance, but resulted in the highest ascorbic acid content. The treatments produced u

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18

Ševčíková, M. "Comparison of the value added development in the agricultural and food sectors and the efficiency of its creation." Agricultural Economics (Zemědělská ekonomika) 49, No. 1 (2012): 22–29. http://dx.doi.org/10.17221/5260-agricecon.

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The article summarises the results of the analysis of value added (VA) in agriculture and food industry and the share of intermediate consumption in the value added. The results show that during 1993&ndash;2000, the Slovak agricultural sector (farming, hunting, forestry and fisheries), where farming is clearly dominant, together with the construction sector, reported the most significant decline in their relative contribution to the overall value added created in the national economy, whereas the contribution of market services increased. The moderate increase (1998, 1999) in the contribut

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19

Junge, Benjamin, Kornelia Berghof-Jger, Joseph A. Odumeru, and Denise A. Kaji. "Roche/BIOTECON Diagnostics LightCycler foodproof L. monocytogenes Detection Kit in Combination with ShortPrep foodproof II Kit: Performance-Tested MethodSM 070401." Journal of AOAC INTERNATIONAL 89, no. 2 (2006): 374–98. http://dx.doi.org/10.1093/jaoac/89.2.374.

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Abstract A method was developed for the detection of L. monocytogenes in food based on real-time polymerase chain reaction (PCR). This advanced PCR method was designed to reduce the time needed to achieve results from PCR reactions and to enable the user to monitor the amplification of the PCR product simultaneously, in real-time. After DNA isolation using the Roche/BIOTECON Diagnostics ShortPrep foodproof II Kit (formerly called Listeria ShortPrep Kit) designed for the rapid preparation of L. monocytogenes DNA for direct use in PCR, the real-time detection of L. monocytogenes DNA is performed

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20

Doležálková, I., Z. Máčalík, A. Butkovičová, R. Janiš, and L. Buňková. "Monoacylglycerols as fruit juices preservatives." Czech Journal of Food Sciences 30, No. 6 (2012): 567–72. http://dx.doi.org/10.17221/485/2011-cjfs.

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Limiting or preventing the growth of undesirable microbial flora in food products is one of the main goals of food microbiology. A number of preservation methods have been designed to extend the shelf-life of the food products by reducing the microbial growth while new antimicrobials are still examined. Monoglycerides are naturally occurring compounds with inhibitory activity against various microorganisms. We evaluate the antimicrobial effects of 8&nbsp;monoglycerides in vitro and in fresh unpasteurised apple juice. Out of all monoglycerides tested, monocaprin (MAG C10:0) and monolaurin (

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21

Aneja, Kamal Rai, Romika Dhiman, Neeraj Kumar Aggarwal, and Ashish Aneja. "Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices." International Journal of Microbiology 2014 (2014): 1–14. http://dx.doi.org/10.1155/2014/758942.

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Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices bu

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22

Nguyen, Quynhanh, Ying Li, Jaspreet Ahuja, and Pamela Pehrsson. "Challenges and Application of IngID, a Framework for Parsing and Systematic Reporting of Ingredients Used in Commercially Packaged Foods." Current Developments in Nutrition 5, Supplement_2 (2021): 600. http://dx.doi.org/10.1093/cdn/nzab044_031.

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Abstract Objectives The purpose is to describe the IngID's challenges and application of the development process. Methods Ingredient lists were mainly obtained from BFPD for top sellers of each food category. Manufacturer's and third-party websites were used if the ingredients from BFPD were not available. Ingredient lists were then compiled and parsed using a custom program in R, a software application. The program identified unmatched parentheses where numbers of open and closed parentheses were not matched. Another step involved in parsing ingredients from ingredient lists on the labels was

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23

Šmídová, Z., M. Blažková, L. Fukal, and P. Rauch. "Pesticides in Food – Immunochromatographic Detection of Thiabendazole and Methiocarb." Czech Journal of Food Sciences 27, Special Issue 1 (2009): S414—S416. http://dx.doi.org/10.17221/1100-cjfs.

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In this work preliminary studies on application of immunochromatographic method to detection of pesticides in food samples, in particular fruit juices, are presented. The aim was to develop immunochromatographic technique on a porous membrane for rapid detection of the pesticides thiabendazole and methiocarb in fruit juices. For detection colloidal carbon conjugated with secondary antibody was used. The tests were evaluated visually. Our results show that in the fruit juices samples examined the detection limit for thiabendazole covered the MRL (maximum residue limit) for food of plant origin

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Sandri, Ivana Greice, Roselei Claudete Fontana, Débora Menim Barfknecht, and Mauricio Moura da Silveira. "Clarification of fruit juices by fungal pectinases." LWT - Food Science and Technology 44, no. 10 (2011): 2217–22. http://dx.doi.org/10.1016/j.lwt.2011.02.008.

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Houška, Milan, Jan Strohalm, Kateřina Kocurová, et al. "High pressure and foods—fruit/vegetable juices." Journal of Food Engineering 77, no. 3 (2006): 386–98. http://dx.doi.org/10.1016/j.jfoodeng.2005.07.003.

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GRANDE, MARIA J., ROSARIO LUCAS, EVA VALDIVIA, et al. "Stability of Enterocin AS-48 in Fruit and Vegetable Juices." Journal of Food Protection 68, no. 10 (2005): 2085–94. http://dx.doi.org/10.4315/0362-028x-68.10.2085.

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Enterocin AS-48 is a candidate bacteriocin for food biopreservation. Before addressing application of AS-48 to vegetable-based foods, the interaction between AS-48 and vegetable food components and the stability of AS-48 were studied. Enterocin AS-48 had variable interactions with fruit and vegetable juices, with complete, partial, or negligible loss of activity. For some juices, loss of activity was ameliorated by increasing the bacteriocin concentration, diluting the juice, or applying a heat pretreatment. In juices obtained from cabbage, cauliflower, lettuce, green beans, celery, and avocad

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Soural, Ivo, Petr Šnurkovič, and Monika Bieniasz. "l-Ascorbic acid content and antioxidant capacity in less-known fruit juices." Czech Journal of Food Sciences 37, No. 5 (2019): 359–65. http://dx.doi.org/10.17221/305/2018-cjfs.

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Eight less-known juices are characterised and contents are monitored of selected substances and nutritional parameters. 100% juices were produced of Aloe Vera, Aronia, Blackcurrant, Black elder, Cranberry, Malpighia, Pomegranate and Seaberry by pressing, including the flesh. Total phenolic compounds (TPC) and ascorbic acid (AA) content were analysed as other parameters. The juices were measured on total antioxidant capacity (TAC) as the content of trolox, where the highest levels were found for Malpighia 63.2 mM, when the value was significantly different (P &lt; 0.05) compared with all th

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Ibarz, A., J. Pagán, R. Panadés, and S. Garza. "Photochemical destruction of color compounds in fruit juices." Journal of Food Engineering 69, no. 2 (2005): 155–60. http://dx.doi.org/10.1016/j.jfoodeng.2004.08.006.

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DRUSCH, S., and W. RAGAB. "Mycotoxins in Fruits, Fruit Juices, and Dried Fruits." Journal of Food Protection 66, no. 8 (2003): 1514–27. http://dx.doi.org/10.4315/0362-028x-66.8.1514.

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This review gives an overview of the presence of mycotoxins in fruits. Although several mycotoxins occur in nature, very few (aflatoxins, ochratoxin A, patulin, Alternaria toxins) are regularly found in fruits. It has been shown that the presence of fungi on fruits is not necessarily associated with mycotoxin contamination. The formation of mycotoxins depends more on endogenous and environmental factors than fungal growth does. Mycotoxins may remain in fruits even when the fungal mycelium has been removed. Depending on the fruit and the mycotoxin, the diffusion of mycotoxins into the sound tis

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Delage, N., A. d’Harlingue, B. Colonna Ceccaldi, and G. Bompeix. "Occurrence of mycotoxins in fruit juices and wine." Food Control 14, no. 4 (2003): 225–27. http://dx.doi.org/10.1016/s0956-7135(03)00010-0.

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Putnik, Predrag, Branimir Pavlić, Branislav Šojić, et al. "Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices." Foods 9, no. 6 (2020): 699. http://dx.doi.org/10.3390/foods9060699.

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Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health and providing economic prosperity in a sustainable manner. The functional food sector is the most profitable part of the food industry, with a fast-growing market resulting from new sociodemographic trends (e.g., longer life expectancy, higher standard of living, better health care), which often includes sustainable concepts of food production. Th

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Vera, Edwin, Jacqueline Sandeaux, Françoise Persin, et al. "Deacidification of clarified tropical fruit juices by electrodialysis. Part II. Characteristics of the deacidified juices." Journal of Food Engineering 78, no. 4 (2007): 1439–45. http://dx.doi.org/10.1016/j.jfoodeng.2006.01.015.

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Dasenaki, Marilena, and Nikolaos Thomaidis. "Quality and Authenticity Control of Fruit Juices-A Review." Molecules 24, no. 6 (2019): 1014. http://dx.doi.org/10.3390/molecules24061014.

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Food fraud, being the act of intentional adulteration of food for financial advantage, has vexed the consumers and the food industry throughout history. According to the European Committee on the Environment, Public Health and Food Safety, fruit juices are included in the top 10 food products that are most at risk of food fraud. Therefore, reliable, efficient, sensitive and cost-effective analytical methodologies need to be developed continuously to guarantee fruit juice quality and safety. This review covers the latest advances in the past ten years concerning the targeted and non-targeted me

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Šárka, Horáčková, Rokytová Kristýna, Bialasová Kristina, Klojdová Iveta, and Sluková Marcela. "Fruit juices with probiotics – new type of functional foods." Czech Journal of Food Sciences 36, No. 4 (2018): 284–88. http://dx.doi.org/10.17221/39/2018-cjfs.

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The cells of commercial strain Bifidobacterium animalis subsp. lactis Bb12 were encapsulated using emulsion encapsulation in a milk protein matrix. The volume based median of the microcapsules was 52.1 ± 6.2 µm. The stability of free and encapsulated cells was compared during 28 day-storage in pineapple juice and in strawberry-apple juice at 8 ± 1°C and 22 ± 1°C. Encapsulation ensured a higher number of cells compared to the free cells only at 8 ± 1°C. Strawberry-apple juice was found to be not suitable as probiotic vehicle. Both free and encapsulated cells lost their viability after 14 days a

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KALETUNC, GONUL, AMOS NUSSINOVITCH, and MICHA PELEG. "Alginate Texturization of Highly Acid Fruit Pulps and Juices." Journal of Food Science 55, no. 6 (1990): 1759–61. http://dx.doi.org/10.1111/j.1365-2621.1990.tb03622.x.

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Topalcengiz, Zeynal. "Assessment of recommended thermal inactivation parameters for fruit juices." LWT 115 (November 2019): 108475. http://dx.doi.org/10.1016/j.lwt.2019.108475.

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37

LEONG, YAP KOK, ONG CHIAW XUI, and ONG KIEN CHIA. "Survival of SA11 Rotavirus in Fresh Fruit Juices of Pineapple, Papaya, and Honeydew Melon." Journal of Food Protection 71, no. 5 (2008): 1035–37. http://dx.doi.org/10.4315/0362-028x-71.5.1035.

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Survival of rotavirus in fresh fruit juices of papaya (Caraca papaya L.), honeydew melon (Cucumis melo L.), and pineapple (Ananas comosus [L.] Merr.) was studied. Clarified juices were prepared from pulps of ripe fruits and sterilized by ultrafiltration. One milliliter of juice from each fruit was inoculated with 20 μlof 1 × 106 PFU of SA11 rotavirus and sampled immediately (0-h exposure) and 1 and 3 h later at 28°C. Mean viral titers in juices of papaya (pH 5.1) and honeydew melon (pH 6.3) at 1 and 3 h were not significantly different from titers at 0-h exposure. Mean viral titers in juices f

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LEISHMAN, ORIANA N., MIRANDA J. JOHNSON, THEODORE P. LABUZA, and FRANCISCO DIEZ-GONZALEZ. "Survival of Bacillus anthracis Spores in Fruit Juices and Wine." Journal of Food Protection 73, no. 9 (2010): 1694–97. http://dx.doi.org/10.4315/0362-028x-73.9.1694.

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Foods have been identified as a potential target for bioterrorism due to their essential nature and global distribution. Foods produced in bulk have the potential to have large batches of product intentionally contaminated, which could affect hundreds or thousands of individuals. Bacillus anthracis spores are one potential bioterrorism agent that may survive pasteurization and remain viable throughout the shelf life of fruit juices and cause disease if consumed. This project examined B. anthracis spore survival in orange, apple, and grape juices, as well as wine. Samples of beverages were inoc

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Houska, M., J. Strohalm, J. Totusek, et al. "Food safety issues of high pressure processed fruit/vegetable juices." High Pressure Research 27, no. 1 (2007): 157–62. http://dx.doi.org/10.1080/08957950601082524.

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Prasad, Alisha, Tiffany Tran, and Manas Gartia. "Multiplexed Paper Microfluidics for Titration and Detection of Ingredients in Beverages." Sensors 19, no. 6 (2019): 1286. http://dx.doi.org/10.3390/s19061286.

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Food safety and access to systematic approaches for ensuring detection of food hazards is an important issue in most developing countries. With the arrival of paper-based analytical devices (µPADs) as a promising, rapid, easy-to-use, and low-cost analytical tool, we demonstrated a simple microfluidic-based titration study for the analysis of packaged fruit juices. Similar, to the titration experiments using traditional glassware in chemistry laboratories, in this study the titration experiments were developed using paper microfluidics for the analysis of several analytes such as pH, vitamin C,

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Poapolathep, Saranya, Phanwimol Tanhan, Onuma Piasai, et al. "Occurrence and Health Risk of Patulin and Pyrethroids in Fruit Juices Consumed in Bangkok, Thailand." Journal of Food Protection 80, no. 9 (2017): 1415–21. http://dx.doi.org/10.4315/0362-028x.jfp-17-026.

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ABSTRACT The mycotoxin patulin (PAT) is well known as a natural contaminant of apple- and other fruit-based products. Pesticides are a group of chemicals abundantly used in agriculture to maximize productivity by protecting crops from pests and weeds. Because of their harmful health effects, PAT and pesticides are strictly monitored. The current study was undertaken to investigate the significance of PAT and pyrethroid insecticide contamination in a variety of fruit juices in Bangkok. To do this, a total of 200 fruit juice samples, consisting of 40 samples each of apple, apricot, peach, pineap

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Gooch, Emmett G. "Determination of Traces of Silicone Defoamer in Fruit Juices by Solvent Extraction/Atomic Absorption Spectroscopy." Journal of AOAC INTERNATIONAL 76, no. 3 (1993): 581–83. http://dx.doi.org/10.1093/jaoac/76.3.581.

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Abstract Silicone defoamers are used to control foam during the processing of fruit juices. Residual silicones in fruit juices can be separated from the naturally occurring siliceous materials in fruit products and selectively recovered by solvent extraction, after suitable pretreatment. The recovered silicone is measured by atomic absorption spectroscopy. Silicone concentrations as low as about 1 ppm can be measured. The juices are accurately spiked for recovery studies by the addition of silicone dispersed in D-sorbitol.

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Crespo, Laura, Raimondo Gaglio, Fernando G. Martínez, et al. "Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices." LWT 151 (November 2021): 112103. http://dx.doi.org/10.1016/j.lwt.2021.112103.

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Ozen, E., and R. K. Singh. "Atmospheric cold plasma treatment of fruit juices: A review." Trends in Food Science & Technology 103 (September 2020): 144–51. http://dx.doi.org/10.1016/j.tifs.2020.07.020.

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Anaya-Esparza, Luis M., Rita M. Velázquez-Estrada, Artur X. Roig, Hugo S. García-Galindo, Sonia G. Sayago-Ayerdi, and Efigenia Montalvo-González. "Thermosonication: An alternative processing for fruit and vegetable juices." Trends in Food Science & Technology 61 (March 2017): 26–37. http://dx.doi.org/10.1016/j.tifs.2016.11.020.

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Ghenghesh, Khalifa Sifaw, Khalifa Belhaj, Widad B. El-Amin, Saleha E. El-Nefathi, and Ali Zalmum. "Microbiological quality of fruit juices sold in Tripoli–Libya." Food Control 16, no. 10 (2005): 855–58. http://dx.doi.org/10.1016/j.foodcont.2004.06.028.

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OTEIZA, JUAN M., MERCEDES PELTZER, LEDA GANNUZZI, and NOEMÍ ZARITZKY. "Antimicrobial Efficacy of UV Radiation on Escherichia coli O157:H7 (EDL 933) in Fruit Juices of Different Absorptivities." Journal of Food Protection 68, no. 1 (2005): 49–58. http://dx.doi.org/10.4315/0362-028x-68.1.49.

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The efficacy of UV light for inactivating E. coli (ATCC 25922) and E. coli O157:H7 (EDL 933) was examined in fruit juices (orange, apple, and multifruit) with different absorptivities under several operating conditions (liquid film thickness and agitation rate). The juices were inoculated with two bacterial concentrations (105 and 107 CFU/ml) and were treated using a UV desinfection unit at 254 nm; UV doses ranged from 0 to 6 J/cm2. The effect of the culture medium, tryptone soy agar (TSA) and sorbitol MacConkey agar (SMAC), on the recovery of E. coli strains exposed to UV radiation was also a

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Ofoegbu, Stanley Udochukwu. "Comparative Gravimetric Studies on Carbon Steel Corrosion in Selected Fruit Juices and Acidic Chloride Media (HCl) at Different pH." Materials 14, no. 16 (2021): 4755. http://dx.doi.org/10.3390/ma14164755.

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Food contamination due to metal corrosion and the consequent leakage of metals into foods is a problem. Understanding the mechanism(s) of metal corrosion in food media is vital to evaluating, mitigating, and predicting contamination levels. Fruit juices have been employed as model corrosive media to study the corrosion behaviour of metallic material in food media. Carbon steel corrosion in fresh juices of tomato, orange, pineapple, and lemon, as well as dilute hydrochloric acid solutions at varied pH, was studied using scanning electron microscopy, gravimetric and spectrophotometric techniques

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Bule, Mahesh V., Kiran M. Desai, Brian Parisi, et al. "Furan formation during UV-treatment of fruit juices." Food Chemistry 122, no. 4 (2010): 937–42. http://dx.doi.org/10.1016/j.foodchem.2010.03.116.

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Walls, Isabel, and Rolenda Chuyate. "Isolation of Alicyclobacillus acidoterrestris from Fruit Juices." Journal of AOAC INTERNATIONAL 83, no. 5 (2000): 1115–20. http://dx.doi.org/10.1093/jaoac/83.5.1115.

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Abstract K agar, a novel isolation medium developed for the food industry, was compared with other acidified media for isolation of Alicyclobacillus acidoterrestris spores. Spores were inoculated into apple juice, orange juice, and a fruit juice blend and then isolated on the following media: K agar, pH 3.7; semi-synthetic medium, pH 4.0; orange serum agar, pH 3.5; and minimal salts medium, pH 4.0. Media were incubated at 24, 35, 43, and 55°C. Highest recovery of spores was obtained with either K agar or semi-synthetic medium, incubated at 43°C. The effect of heat shocking spores at different

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