Relevant bibliographies by topics / Mixed Fruit Juic

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Mixed Fruit Juic'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Mixed Fruit Juic"

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Agomuo, J., I. Alaka, and Linda Akajiaku. "Microbiological Status of S oymilk- Fruit Juice Drink as Affected by Orange and Pineapple Juice Replacement." Current Research in Nutrition and Food Science Journal 2, no. 3 (2014): 153–58. http://dx.doi.org/10.12944/crnfsj.2.3.07.

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The effect of orange and pineapple fruit juice replacement on microbiological status of soymilk- fruit juice drink was studied. Soybean seeds, fresh ripe orange and pineapple fruits were processed into soymilk, and fruit juices respectively. The orange and pineapple juices were blended at equal proportion to get mixed fruit juice (MFJ). MFJ was used to replace soymilk (SM) at 10%, 20%, 30%, 40% and 50% levels without addition of any chemical preservatives. The microbiological status of the soy-mixed fruit juice (SMFJ) was evaluated. Microbial examination showed that bacteria count was higher i
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Inam, AKMS, MM Hossain, AA Siddiqui, and M. Easdani. "Studies on the Development of Mixed Fruit Marmalade." Journal of Environmental Science and Natural Resources 5, no. 2 (2013): 315–22. http://dx.doi.org/10.3329/jesnr.v5i2.14836.

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This study reports on processing of mixed fruit marmalades from malta, mango and pineapple juices at different ratios. Sensory attributes and storage studies of the mixed fruit marmalades were also evaluated. The fresh and fully mature fruits were used for this experiment. Chemical characteristics such as moisture, ash, acidity, pH, vitamin C, sugar and total soluble solids (TSS) of fruit juices and mixed fruit marmalades were determined. Variations in chemical constituents were observed among the juice and marmalade samples. S1 sample was found best of all samples with respect to chemical com
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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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Chiamaka, Onukogu Stella, and Ogunniyi Damilola Ebenezer. "Evaluation of Physiochemical, Nutritional, Sensorial, and Microbiological Properties of Juice Blends Produced from Parkia biglobosa Pulp and Ixora coccinea Fruits." Journal of Science and Mathematics Letters 11, no. 2 (2023): 29–38. http://dx.doi.org/10.37134/jsml.vol11.2.4.2023.

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This study was carried out to determine the physicochemical, proximate, microbial, and sensory properties of juice blends made from Parkia biglobosa pulp and Ixora coccinea fruit. The P. biglobosa pulps and I. coccinea fruits were blended in different ratios of sample A (100% P. bigblosa pulp), sample B (100% I. coccinea fruit), sample C (50% P. bigblosa pulp; 50% I. coccinea fruit), sample D (30% P. bigblosa pulp; 70% I. coccinea fruit), E (70% P. bigblosa pulp; 30% I. coccinea fruit). The physicochemical parameters assessed include pH, titratable acidity, and vitamin C content. The proximate
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Legodi, Lesetja Moraba, Maleho Annastasia Lekganyane, and Kgabo L. Maureen Moganedi. "Morula Tree: From Fruit to Wine through Spontaneous Fermentation and the Potential of Deriving Other Value-Added Products." Processes 10, no. 9 (2022): 1706. http://dx.doi.org/10.3390/pr10091706.

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Sclerocarya birrea (Morula tree) is one of the indigenous trees bearing wild fruits with various applications in the African communities. Wine is a globally known beverage usually made from grapes; however, recently, other fruits, including wild fruits with a considerable amount of sugars, can be used for making wines. The marula fruit wine is also important in many communities for cultural activities and can be enjoyed by people of varying age groups depending on the age of the product. In recent years, there has been growing interest in shifting from traditional marula winemaking to developi
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BLESSING CHIDI, OBASI, and LOIS UKPOJU. "EVALUATION OF PHYSIOCHEMICAL, SENSORY AND MICROBIAL QUALITIES OF MIXED FRUITS JUICE FROM WATERMELON AND LIME FRUITS." Greener Journal of Agricultural Sciences 13, no. 3 (2023): 198–207. https://doi.org/10.15580/gjas.2023.3.092123099.

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This study investigated the evaluation of physiochemical, sensory and microbial qualities of mixed fruit juices from blends of watermelon and lime fruits. The mixed fruit juices were extracted using juice extractor, blended and mixed in the ratios of 90:10,85:15,80:20,50:50 and 100% respectively. The juice samples were pasteurized at 85oC for 5 minutes. All the analyses were carried out using standard methods for physiochemical parameters which included pH, titratable acidity, brix(%) crude protein, crude fiber, moisture content, ash, fat, carbohydrate, vitamin C and some mineral elements such
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Davies, F. S., M. W. Fidelibus, and C. A. Campbell. "220 Gibberellic Acid Tank Mix and Adjuvant Effects on Peel and Juice Quality of `Hamlin' Oranges." HortScience 34, no. 3 (1999): 480A—480. http://dx.doi.org/10.21273/hortsci.34.3.480a.

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An experiment was conducted to determine if gibberellic acid (GA; ProGibb, Abbott Labs) can be mixed with Aliette or Agri-Mek and oil to reduce application costs, without reducing GA efficacy, and if Silwet and Kinetic adjuvants enhance GA efficacy. Five tank mixes were tested along with a nonsprayed control. The tank mixes included: 1) GA, 2) GA + Silwet, 3) GA + Kinetic, 4) GA + Silwet + Aliette, and 5) GA + Silwet + Agri-Mek + oil. All compounds were applied at recommended concentrations. In September, ≈24 L of each tank mix was applied with a hand sprayer to mature `Hamlin' orange trees [C
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Febrianti, Novi, Haris Setiawan, and Rahmat Krestianto. "The Protective Effect of Tropical Fruit Juice on Histopathological of Kidney Wistar Rats After Exposed Cigarette Smoke." Ahmad Dahlan Medical Journal 1, no. 2 (2020): 18–32. http://dx.doi.org/10.12928/admj.v1i2.3132.

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Cigarette smoke is a toxic compound that can interfere with physiological effects and damage the organ systems in the body. The effects of free radicals arising from cigarette smoke can be neutralized by consuming antioxidant compounds. The research aims to look at the protective effects of mixed juice from tropical fruits that grow in Indonesia to the histopathological picture of the kidney of wistar rats exposed to cigarette smoke. There were 35 rats used and divided into 5 treatment groups consisting of K (without treatment), K- (cigarette smoke exposed), P1 (strawberry and guava juice mixe
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Kumar, Vikrant, Mohd Nayeem Ali, and Anjali Jakhar. "Formulation of mixed fruits wine and its quality assessment during storage." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 19, no. 2 (2023): 420–23. http://dx.doi.org/10.15740/has/ijas/19.2/420-423.

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The mixture of fruits pulp containing low sugar and thus sugar level will adjust from 25 oBrix by using sugar solution. The juice will yeast by saccharomyces cerevisiae with 1%. The Specific Gravity of mixed fruit wine showed an increasing trend for all the treatments with fermentation period upto 0, 30, 60 and 90 days. The TSS largely affects the various physic-chemical parameters of fermented wine. Sugar is the main substrate for fermentation of fruits juice into alcohol. The specific gravity of the wine was found to be decreased with increase in sugar per cent. The highest value of alcohol
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Matsuura, Fernando César Akira Urbano, Marília Ieda da Silveira Folegatti, Ricardo Luís Cardoso, and Daniel Costa Ferreira. "Sensory acceptance of mixed nectar of papaya, passion fruit and acerola." Scientia Agricola 61, no. 6 (2004): 604–8. http://dx.doi.org/10.1590/s0103-90162004000600007.

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Nectars are beverages formulated with the juice or pulp of one or more fruits, plus water and sugar in concentrations resulting in a "ready-to-drink" product. Recently, the market for such products has greatly expanded. Fruit mixtures present a series of advantages, such as the combination of different aromas and flavors and the sum of their nutritional components. The objective of this work was to develop a nectar based on papaya pulp and passion fruit juice, enriched with the vitamin C present in acerola pulp, optimizing the formulation using sensory consumer tests and a response surface sta
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Dissertations / Theses on the topic "Mixed Fruit Juic"

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Nancib, Ayacha. "Production d'acide lactique par Lactobacillus casei subsp. rhamnosus sur jus de datte : cinétique et optimisation en cultures discontinues, semi-continues et continues." Thesis, Vandoeuvre-les-Nancy, INPL, 2007. http://www.theses.fr/2007INPL074N/document.

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L’objectif de ce travail a été de développer un procédé performant de production d’acide lactique par Lactobacillus casei subsp. rhamnosus sur jus de datte. Dans une première partie, des cultures en mode discontinu ont été réalisées afin d’étudier les besoins nutritionnels de la souche. Ces études ont pour but de décrire les effets des sources carbonées, azotées et les vitamines sur la production d’acide lactique. Nous avons montré que le sulfate d’ammonium est une bonne alternative économique et nous avons pu déterminer la faisabilité de minimiser l’ajout de l’extrait de levure par l’utilisat
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Chen, I.-Chun, and 陳怡君. "Studies on Manufacturing of Lactic-acid Fermented Fruit and Vegetable Mixed Juice." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/83612971884270053522.

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碩士<br>國立中興大學<br>食品科學系<br>90<br>ABSTRACT The purpose of this study was to utilize carrot, yam bean, Chinese cabbage, cabbage and Liu-chen orange those were abounded in winter season in Taiwan and have antioxidant capability to produce fermented fruit and vegetable mixed juice with lactic acid bacteria and to establish the procedure of manufacturing this product based on the results of physicochemical and consumer tests and antioxidant analysis. The fermented juice was mixed with fresh fruit juice after fermentation in order to improve the sensory quality. It is expected to provide th
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Tang, Jing-Yi, and 唐靜宜. "Studies on Manufacturing Lactic-acid-fermented Fruit & Vegetable Mixed Juice and Changes in its Constituents and Quality during Storage." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/04312303679736246067.

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碩士<br>國立中興大學<br>食品科學系<br>91<br>Carrot, bitter melon, celery, yam bean and pineapple were selected as materials for lactic-acid-fermented fruit & vegetable mixed juice in this study. The materials were blanched at 98 ± 2℃, juiced, and then heated for 1 min at 90℃. For fermentation, the most suitable fermented lactic acid bacteria combinations were Lactbacillus casei subsp. casei＋Bifidobacterium longum、B. longum、B. longum、L. casei subsp. casei＋B. longum、L. delbrueckii subsp. Lactis＋B. longum for carrot, bitter melon, celery and yam bean, respectively, and all were fermented for 24 hr at 37℃.
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Zamengo, Sofia. "A juicy future for functional beverages : analysis of the main drivers of the purchase intention for functional fruit and vegetable mixed juices in Italy : evaluating consumer attitudes, demographics and segmentation." Master's thesis, 2017. http://hdl.handle.net/10400.14/22578.

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Consumer´s changing beverage habits and their demand for healthier drinks with ´functional´ benefits resulted in the launch of an innovative drink: functional fruit and vegetable mixed juices. Launching a new product in the food category is always challenging, and in order to be successful, product development needs to be guided by concept testing and consumer research. In this context, this study firstly investigates the socio-demographic and attitudinal factors able to predict Italian´s purchase intention for this new product and secondly, it verifies the existence of homogeneous groups of c
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Books on the topic "Mixed Fruit Juic"

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FERDAWSHI, Lazina. 130 Healthy and Tasty Mixed Vegetable and Fruit Juice Recipe Book for Men and Women 2022. Independently Published, 2022.

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Book chapters on the topic "Mixed Fruit Juic"

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"Development of Pomegranate-Cherry Jelly Enriched with Beet Root Juice." In Prospective Research and Technological Advancements in Food and Health Sciences. Skyfox Publishing Group, 2023. http://dx.doi.org/10.22573/spg.023.978-93-90357-07-9/5.

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Mixed fruit jelly was developed from pomegranate and cherry fruit juice and further enriched with beetroot juice. The different physico-chemical characteristics of pomegranate, cherry fruits along with beetroot were analyzed and the total phenolic content ranged between 18.86±0.68, 6.75±0.44 and 2.68±0.19 mg GAE/g, respectively. Further, the jelly was prepared from mixed fruits and enriched with beetroot juice in the ratio of 70, 20 and 10% was rated best on the basis of organoleptic evaluation. The developed jelly was rich in nutritional and functional value with total phenolic content of 17.
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Nakthong, Nithima, and Mohammad Naghi Eshtiaghi. "Improving Production Technique of Mangosteen Juice Using Mangosteen Peel Extract Mixed with Tropical Fruits." In Scientific Research, New Technologies and Applications Vol. 8. BP International, 2024. http://dx.doi.org/10.9734/bpi/srnta/v8/2809.

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Conference papers on the topic "Mixed Fruit Juic"

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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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Ruangngam, Issara, and Thananya Wasusri. "Aggregate Planning Using Mixed Integer Programing: A Fruit Juice Concentrated Factory Case Study." In 33rd International ECMS Conference on Modelling and Simulation. ECMS, 2019. http://dx.doi.org/10.7148/2019-0249.

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Jantawee, Chanisara, Pimsiri Phumyeam, Khwanjai Klinchongkon, and Pramote Khuwijitjaru. "Effects of freezing and thawing conditions in vacuum-assisted block freeze concentration process on antioxidant capacity of mixed fruit juice." In 24TH TOPICAL CONFERENCE ON RADIO-FREQUENCY POWER IN PLASMAS. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0121127.

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Reports on the topic "Mixed Fruit Juic"

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Irudayaraj, Joseph, Ze'ev Schmilovitch, Amos Mizrach, Giora Kritzman, and Chitrita DebRoy. Rapid detection of food borne pathogens and non-pathogens in fresh produce using FT-IRS and raman spectroscopy. United States Department of Agriculture, 2004. http://dx.doi.org/10.32747/2004.7587221.bard.

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Rapid detection of pathogens and hazardous elements in fresh fruits and vegetables after harvest requires the use of advanced sensor technology at each step in the farm-to-consumer or farm-to-processing sequence. Fourier-transform infrared (FTIR) spectroscopy and the complementary Raman spectroscopy, an advanced optical technique based on light scattering will be investigated for rapid and on-site assessment of produce safety. Paving the way toward the development of this innovative methodology, specific original objectives were to (1) identify and distinguish different serotypes of Escherichi
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