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Academic literature on the topic 'Juice'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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Journal articles on the topic "Juice"

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

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

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Novitasari, Erliana, and Geoffrey P. Savage. "Oxalate contents in green juice prepared using either a high-speed blender or a masticating juicer." E3S Web of Conferences 306 (2021): 04004. http://dx.doi.org/10.1051/e3sconf/202130604004.

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Green vegetables are very beneficial for health, but sometimes it is not understood that some vegetables also contain anti-nutrients. For example, oxalic acid can be found in some green vegetables, such as spinach. Oxalic acid can be absorbed from food and as it is a toxin it has to be removed from the body via the kidneys. Under certain conditions, oxalate can combine with calcium in the kidneys forming stones which can lead to impaired kidney function. This study aims to compare two techniques for making vegetable juice, using a high-speed blender or a masticating juicer. The content of oxal

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Truong, Van-Long, Razanamanana H. G. Rarison, Yeon-Ji Bae, Ji-Hong Bang, and Woo-Sik Jeong. "Quality Evaluation of Fresh Sweet Pepper (Capsicum annuum L.) Juices Prepared Using a Household High-Speed Blender and a Low-Speed Masticating Juicer: A Comparative Study." Beverages 11, no. 1 (2024): 2. https://doi.org/10.3390/beverages11010002.

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Fresh homemade juice has become increasingly popular as it contains healthy functional ingredients without additives and preservatives but has preserved freshness and nutritional value. Capsicum annuum L. fruits are a well-known natural source of bioactive components, including phenolic compounds, carotenoids, vitamins A and C, and dietary fiber. This study assessed the physicochemical property, antioxidant activity, and bioactive compounds of three homemade sweet pepper (yellow, orange, and red) juices prepared using two household juicers: high-speed blender and low-speed masticating juicer.

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Purkiewicz, Aleksandra, Joanna Ciborska, Małgorzata Tańska, et al. "The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices." Plants 9, no. 12 (2020): 1759. http://dx.doi.org/10.3390/plants9121759.

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The study assesses the antioxidant activity (AA), carotenoid profile and total phenolic content (TPC) of carrot juices obtained from three different varieties (black, orange and yellow) and prepared using high- (HSJ) and low-speed juicer (LSJ). The AA assessment was carried out using four assays (DPPH, ABTS, PCL ACW and PCL ACL). The content of carotenoids was conducted by high performance liquid chromatography equipped with a diode array detector (HPLC-DAD) method, while the total phenolic content by the spectrophotometric method. It was shown that orange carrot juices contain more carotenoid

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Wang, Zhuoyu, Andrej Svyantek, Zachariah Miller, Bridgid Jarrett, and Ashley Kapus. "Haskap Juicing Method Effects on Haskap Juice Quality." Applied Sciences 13, no. 19 (2023): 10784. http://dx.doi.org/10.3390/app131910784.

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This research is the first study on the influence of juicing methods on the ‘Aurora’ haskap juice quality. Three common juice extraction methods, namely, using a steam juicer, a centrifugal juicer, and a bladder wine press, were applied for haskap juice extraction. Both physicochemical assays and tests of antioxidant activities were employed to evaluate the qualities of the haskap juice. Generally, the centrifugal juicer increased and the steam juicer reduced concentrations of measured juice components relative to the press. The juice from the centrifugal juicer had the highest cloudiness. Sug

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Ghinea, Cristina, Ancuta Elena Prisacaru, and Ana Leahu. "Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer." Ovidius University Annals of Chemistry 33, no. 1 (2022): 84–93. http://dx.doi.org/10.2478/auoc-2022-0012.

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Abstract Worldwide, one of the most consumed fruit juices is apple juice, preferred by both adults and children due to its authentic taste, but also due to its nutritional and health benefits. Apple juice contains sugars, malic acid, soluble pectin, vitamin C, phytochemicals and minerals. The production process influences the juice composition. There is a growing market for natural cloudy apple juice, even though fruit juice is mostly consumed as clear juice. The aim of this study was to obtain cloudy apple juice by using a blender and a cold pressing juicer for extraction and to evaluate thei

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Grubišić, Sanja, Marija Kristić, Miroslav Lisjak, et al. "Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice." Foods 11, no. 3 (2022): 445. http://dx.doi.org/10.3390/foods11030445.

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Fresh fruit and vegetable juices are commonly consumed as a valuable source of nutrients, while wheatgrass juice is, due to its nutritional value, used as a natural dietary supplement. The main aim of this research was to evaluate the effect of wheatgrass juice addition to apple, beet, carrot, orange, and lemon juice on total and in vitro bioaccessible concentrations of K, Ca, Mg, Mn, Fe, and Zn, vitamin C concentration, total phenolic and flavonoid content, and antioxidant activity. In comparison to other juices, wheatgrass juice had the highest total and in vitro bioaccessible concentrations

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Aderinola, Taiwo Ayodele, and Kemi Elizabeth Abaire. "Quality Acceptability, Nutritional Composition and Antioxidant Properties of Carrot-Cucumber Juice." Beverages 5, no. 1 (2019): 15. http://dx.doi.org/10.3390/beverages5010015.

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Fresh vegetables (carrot and cucumber) were juiced using a juice extractor. The extracted juice was then divided into five varying proportions: A (100% carrot juice), B (80% carrot, 20% cucumber), C (70% carrot, 30% cucumber), D (50% carrot, 50% cucumber) and E (100% cucumber). The juice blends were then analyzed for proximate, mineral and vitamin compositions. The phytochemical and the antioxidant properties were also determined. The proximate composition result revealed very high moisture (82.03–83.85%), relatively low carbohydrate (5.23–10.57%) and very low crude protein (1.75–4.14%) conten

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Grobelna, Kalisz, and Kieliszek. "The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties." Biomolecules 9, no. 11 (2019): 744. http://dx.doi.org/10.3390/biom9110744.

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Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anth

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Tullo, Abe, and Solomon Abera. "Review on Nutrient Contents and Health Benefits of Wheatgrass Juice." International Journal of Smart Agriculture 1, no. 1 (2023): 32–39. http://dx.doi.org/10.54536/ijsa.v1i1.2193.

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The main aim of this review is to provide an overview of the nutrient contents and health benefits of grain wheat for wheatgrass juice. Wheatgrass juice is the young grass of the common wheat plant (Triticum aestivum) freshly juiced for human consumption. Wheatgrass growing and preparation of its juice in our homes in both rural and urban areas is easy and convenient. Wheatgrass is grown in trays to preserve its quality when delivered to food establishments. When the wheatgrass reached a height of above 7 inches, they are cut a half inch above the surface of the soil and harvested for wheatgra

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Dissertations / Theses on the topic "Juice"

Arbieto, Huerta Paola Nicole, Saldivar Diego Andre Balarezo, Cáceres Luis Genaro Gutiérrez, and Rojas Daniela Adriana Torres. "Nutri Juice." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/655808.

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Este modelo de negocio se realizó con el fin de complementar un estilo de vida saludable a través de un producto 100% natural, el cual aporta diversos nutrientes y es beneficioso para la salud del consumidor. Uno de los principales problemas que se identificaron en el estudio realizado es la falta de tiempo de las personas para preparar sus propias bebidas, ya sea por trabajo, estudio u otros temas. Esto les conlleva a buscar jugos naturales que sean acorde a sus necesidades, como es el mantener un estilo de vida saludable con un producto que sea beneficioso para su salud. Es por ello, que sur

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Alvarez, Leyva Grecia Zarella, Zanabria Bruno Casado, Pauyac Wander André Florez, and Vargas Félix Leonardo García. "FAST JUICE." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/652591.

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Según expertos, se ha analizado que en la última década la gente injiere alimentos poco saludables por el estilo de vida y el tiempo reducido que tienen para llevar, comer o disfrutar de productos nutritivos como lo es un jugo de frutas. Sin embargo existe la tendencia hacia el consumo saludable en el Perú en los últimos años. La empresa Fast Juice, se encarga de brindar jugos naturales que conservan el valor nutricional de la fruta, todo esto a través de las máquinas expendedoras que permiten la venta de manera rápida, sencilla e innovadora. El negocio ubicará una máquina expendedora en

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Tirey, Amandda Leigh. "Strange juice." The Ohio State University, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=osu1382707435.

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McKenzie, Darrell-Lee. "Physical and chemical properties of apple juice and apple juice particulate." Thesis, University of British Columbia, 1988. http://hdl.handle.net/2429/27984.

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In order to prevent enzymatic oxidation of phenols during the centrifugal extraction of juice from apple purée, a sulfite or ascorbic acid treatment followed by blanching has been proposed. However, juice from blanched puree is more turbid and difficult to clarify than juice processed without blanching. In order to better understand the effect of blanching on juice turbidity as well as to provide more information concerning the effect of cultivar, post-harvest storage and enzyme treatment on juice quality, the chemical and physical properties of apple juice and apple juice particulate from fre

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Misner, Scottie, and Carol Curtis. "Unpasteurized Apple Cider and Juice." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146436.

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1p.<br>Revised<br>Certain juices and ciders are not pasteurized, and may contain harmful bacteria that can make people sick. This publication discusses the risks associated with this bacteria, and how to read labels with caution.

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Weekes, Luan N. "The impact of multicoloured Asian Lady Beetles on the sensory properties of Concord and Niagara grape juice." Pullman, Wash. : Washington State University, 2008. http://www.dissertations.wsu.edu/Thesis/Fall2008/l_weekes_051209.pdf.

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Thesis (M.S. in food science)--Washington State University, December 2008.<br>Title from PDF title page (viewed on July 10, 2009). "Department of Food Science." Includes bibliographical references (p. 84-94).

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Wu, Wenbiao. "Recovery of proteins from potato juice." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.305428.

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Gous, Andries Gustav Stefanus. "Enzymatic debittering of grapefruit peel juice." Diss., University of Pretoria, 2012. http://hdl.handle.net/2263/31505.

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Vast amounts of waste consisting of peels, segment membranes and seeds are generated during grapefruit juice processing. The peels can be used for juice extraction to obtain grapefruit peel juice. Grapefruit peel juice can be a relatively cheap product and can be used as juice fillers. Extreme bitterness due to the compounds naringin and limonin limits the use of grapefruit peel juice in such applications. The aim of this study was to determine the effects of the enzymes aromase and laccase on the bitter compounds naringin and limonin and other physico-chemical properties of grapefruit p

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Jensen, Heidi Dorte. "Cranberry juice and urinary tract infections /." Copenhagen : Department of Bacteriology, Mycology and Parasitology, Statens Serum Institut : Department of Medicinal Chemistry, The Danish University of Pharmaceutical Science, 2004. http://www.dfh.dk/phd/defences/HeidiDorteJensen.htm.

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Jabalpurwala, Fatima Abdulhussain. "Grapefruit juice and citrus blossom volatiles." [Gainesville, Fla.] : University of Florida, 2009. http://purl.fcla.edu/fcla/etd/UFE0024934.

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Books on the topic "Juice"

Nguringa, Rose Cathrine N. Wheatgrass juice, "ngano" & other juices. Jaheca Investment, 2008.

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Nguringa, Rose Cathrine N. Wheatgrass juice, "ngano" & other juices. Jaheca Investment, 2008.

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

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Gladman, Renee. Juice. Kelsey St. Press, 2000.

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Walters, Eric. Juice. Orca Book Publishers, 2005.

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

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Dorsey, Tim. Torpedo juice. Morrow, 2005.

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Russell, Cronin, ed. Juice high. Ebury, 1996.

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Judy, Blume. Freckle Juice. Macmillan Children's Books, 2014.

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Judy, Blume. Freckle juice. Four Winds Press, 1985.

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Book chapters on the topic "Juice"

Bährle-Rapp, Marina. "cucumber (juice)." In Springer Lexikon Kosmetik und Körperpflege. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_2549.

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

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

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Grasset, Olivier, and Dmitri Titov. "JUICE Mission." In Encyclopedia of Astrobiology. Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-662-44185-5_5283.

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Kimball, Dan. "Juice Adulteration." In Citrus Processing. Springer Netherlands, 1991. http://dx.doi.org/10.1007/978-94-011-3700-3_19.

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Kimball, Dan. "Juice Cloud." In Citrus Processing. Springer Netherlands, 1991. http://dx.doi.org/10.1007/978-94-011-3700-3_8.

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Johnston, Carol S. "Orange Juice." In Beverages in Nutrition and Health. Humana Press, 2004. http://dx.doi.org/10.1007/978-1-59259-415-3_6.

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Barba, Francisco J., Elena Roselló-Soto, Francisco Quilez, and Nabil Grimi. "Juice Blends." In Innovative Technologies in Beverage Processing. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118929346.ch7.

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Grasset, Olivier, and Dmitri Titov. "JUICE Mission." In Encyclopedia of Astrobiology. Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-27833-4_5283-2.

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Christopher, Roy. "Juice Aleem." In Follow for Now, Volume 2. punctum books, 2021. https://doi.org/10.53288/0331.1.16.

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Conference papers on the topic "Juice"

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

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

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

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Kasseinova, G. "Evaluation of juice product quality indicators." In II All-Russian (national) scientific conference with international participation "Russian Science, Innovation, Education". Krasnoyarsk Science and Technology City Hall, 2023. http://dx.doi.org/10.47813/rosnio-ii.2023.8.49-54.

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This article discusses the problem of the quality of juice products on the market of the Eurasian Economic Union. The main types of juice products and their main differences are considered. The purpose of the article is a commodity evaluation of the quality of apple juice products from different manufacturers of the Taldykorgan market. Tasks are set: analysis of labeling of juice products; organoleptic evaluation of the quality of samples; comparison of the results obtained with the requirements of technical regulations and standards. The rationale for the choice of apple juices and nectars as

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Babarykin, Dmitry, Gaļina Smirnova, Svetlana Vasiļjeva, Anna Fedotova, Andrey Fedotov, and Natālija Basova. "Evaluation of the biological activity of sugar-free fractionated red beetroot juice." In 80th International Scientific Conference of the University of Latvia. University of Latvia, 2023. http://dx.doi.org/10.22364/iarb.2022.05.

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In the case of type II diabetes, the most important preventive and therapeutic effect gives a diet with a minimal amount of easily digestible carbohydrates. Vegetable juices are posi-tioned as healthy food, because of the high content of phenolic and other biologically active compounds. However, due to the high glycemic index, juices are contraindicated in obesity, and diabetes, while juices with a reduced glycemic index, are not available on the market. We have developed a technology for the fractionation of red beetroot juice based on molecular mass using ultrafiltration. The resulting fract

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Johnson, Teiko M. "Citrus Pulp Recovery." In ASME 1987 Citrus Engineering Conference. American Society of Mechanical Engineers, 1987. http://dx.doi.org/10.1115/cec1987-3301.

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The growing interest in citrus pulp, or frozen, stabilized juice sacs, stems from the rapid influx of high quality citrus juices and juice added beverages into the market. Juice sacs have been recovered for many years and it has not been until the past few years that this practice evolved into a sophisticated technology. Paper published with permission.

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Farag, Radwan S., and Layla S. Tawfeek. "ANTIBACTERIAL POTENTIAL AND CYTOTOXICITY EFFECTS OF SOME PLANTS' CRUDE JUICES." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.08.

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In the latest years, there was an interest in seeking for antimicrobial substances of botanical parts that have capability to suppress foodborne pathogens. Therefore, the antibacterial activity was evaluated on the crude juices produced from the mechanical pressing of some agro and food industrial byproducts, i.e., pomegranate leaves and peels and the leaves of fig, guava and olive. Also, the cytotoxicity effects of these crude juices on normal cells were estimated to check the safety of these crude juices on the human body. The results elucidate that the crude juice of pomegranate peels showe

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URBONAVIČIENĖ, Dalia, Ramunė BOBINAITĖ, Jonas VIŠKELIS, Pranas VIŠKELIS, and Česlovas BOBINAS. "CHARACTERISATION OF TOMATO JUICE AND DIFFERENT TOMATO-BASED JUICE BLENDS FORTIFIED WITH ISOMERISED LYCOPENE EXTRACT." In Rural Development 2015. Aleksandras Stulginskis University, 2015. http://dx.doi.org/10.15544/rd.2015.029.

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Juices and beverages with bioactive compounds are consumed for their nutritive and health benefits. Beverages fortified with various functional ingredients are an important product category within the functional food segment. In this study tomato juice with various proportions of apple, carrot and sweet corn juice together with isomerised lycopene extract were used for formulation of functional beverages. Chemical composition and physicochemical properties of prepared juice blends was evaluated and a sensory analysis was conducted in order to identify the most acceptable blends. The addition o

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

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

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Konrat, A. N. "NEMATICIDAL AND NEMATOSTATIC EFFICACY OF VEGETABLE JUICES OF SOME REPRESENTATIVES OF THE FAMILY SOLANACEAE." In THEORY AND PRACTICE OF PARASITIC DISEASE CONTROL. All-Russian Scientific Research Institute for Fundamental and Applied Parasitology of Animals and Plant – a branch of the Federal State Budget Scientific Institution “Federal Scientific Centre VIEV”, 2023. http://dx.doi.org/10.31016/978-5-6048555-6-0.2023.24.220-224.

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The effect of the tested substances on in vitro nematicidity and nematostaticity was verified on saprobiotic (Caenorhabditis elegans, Turbatrix aceti) and phytoparasitic nematodes (Ditylenchus destructor). Working solutions were prepared in the following dilutions: 1) 1/1000, 2) 1/100, 3) 1/10, 4) 1/1, 5) undiluted, 6) control, water, and 7) standard (horseradish root juice). The solution of above concentrations was introduced into the plate wells of 0.5 mL in 4 repetitions, then a well-mixed nematode suspension of 0.5 mL was added with 50±10 nematodes in av

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Reports on the topic "Juice"

Rouseff, Russell L., and Michael Naim. Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices. United States Department of Agriculture, 2002. http://dx.doi.org/10.32747/2002.7585191.bard.

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Citrus juice flavor quality traditionally diminishes after thermal processing and continuously during storage. Our prior studies found that four of the five most potent off-aromas formed during orange juice storage had not been identified. The primary emphasis of this project was to characterize and identify those potent flavor degrading aroma volatiles so that methods to control them could be developed and final flavor quality improved. Our original objectives included: 1 Isolate and characterize the most important unidentified aroma impact compounds formed or lost during pasteurization and s

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

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

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

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

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

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Vitošević, Biljana, Milica Filipović, Ljiljana Popović, Katarzyna Sterkowicz-Przybycień, and Tijana Purenović - Ivanović. Juice-Based Supplementation Strategies For Athletic Performance And Recovery: A Systematic Review. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2025. https://doi.org/10.37766/inplasy2025.6.0053.

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Yerenova, Bibipatyma, Yuliya Pronina, Nikolay Penov, et al. Optimization of the Mixed Melon-berry Juice Composition, Using Simplex Centroid Experimental Design. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, 2019. http://dx.doi.org/10.7546/crabs.2019.12.16.

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Bejar, Ezra. Adulteration of Aloe Vera (Aloe vera) Leaf Ingredients. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, 2019. https://doi.org/10.59520/bapp.bapb/myxg9481.

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The goal of this bulletin is to provide timely information and/or updates on issues of adulteration and mislabeling of aloe vera leaf juice ingredients that purport to meet the quality standard established by the International Aloe Science Council (IASC), an international trade association of aloe vera leaf juice ingredient producers and product manufacturers based in the United States and founded in 1980, applicable for use in dietary supplement, personal care, and cosmetic products. The bulletin may serve as guidance for quality control personnel, the international herbal products industry,

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Horsch, Ashley, Joseph G. Sebranek, James S. Dickson, Steven E. Niebuhr, and Benjamin L. Ruther. The Effect of pH and Nitrite Concentration from Celery Juice Concentrate in Ham Slices on the Antimicrobial Impact and Ham Quality Effects of Celery Juice Concentrate Compared with Conventional Sodium Nitrite. Iowa State University, 2014. http://dx.doi.org/10.31274/ans_air-180814-1174.

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

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

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Kootstra, A. M. J., and S. Huurman. Protein extraction from spinach juice using vacuum explosion and their separation by active carbon, heat, and CaCl2. ACRRES, Wageningen University & Research, 2016. http://dx.doi.org/10.18174/440331.

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