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Dissertations / Theses on the topic 'Orange juice'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Lagacé, Marylène. "The effect of different storage conditions on the quality of orange juice /." Thesis, McGill University, 1998. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=20831.

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Unpasteurized (condition A) and pasteurized (condition B) orange juice samples were stored frozen for eight months. In addition, pasteurized samples were also aseptically packaged and stored at +1°C in polyethylene bags (condition C). Nine quality parameters were monitored during the eight months of storage: sedimentation of the pulp, cloud measurement, aroma volatiles, ascorbic acid concentration, viscosity, density, colour, sugar content (sucrose, glucose and fructose), organic acids (malic and citric), in addition to sensory analysis. The optimum storage condition for freshly processed oran

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2

Li, Zhuo 1958. "Studies on the storage of orange juice." Thesis, McGill University, 1987. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=63766.

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3

Garcia-Wass, Febe. "Orange juice authenticity using pyrolysis mass spectrometry." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.312084.

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4

Basak, Sarmistha. "Studies on high pressure processing of orange juice : enzyme inactivation, microbial destruction, and quality changes, process verification and storage." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36874.

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High pressure (HP) processing has been emerging rapidly as a novel technique for non-thermal preservation of foods. Application of HP processing for shelf life extension of orange juice was the principal objective of the current research. To accomplish this objective, and to establish a scientific basis for HP processing of orange juice, a systemic approach was used which included the evaluation of: (a) HP inactivation kinetics of pectin methyl esterase (PME, the key enzyme in orange juice implicated with respect to quality changes), (b) destruction of spoilage microorganisms and changes in pr

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5

Almeida, Francisca Diva Lima. "Employment of emerging technologies on orange juice processing added of prebiotic fructo-oligosaccharide and orange juice produced via enzymatic synthesis." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=16471.

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CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior<br>Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico<br>The aim of this research was to use emerging technologies on the processing of the prebiotic orange juice added of fructo-oligosaccharides (FOS) and in prebiotic orange juice produced by enzymatic synthesis. The first stage of the study was evaluated the effect of atmospheric pressure cold plasma (ACP) and high pressure processing (HPP) on the prebiotic orange juice added 7% commercial FOS. The orange juice was directly and indirectly exposed to plasma discharge at 70

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6

Boff, Jeffrey Michael. "Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice." Columbus, OH : Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1054660479.

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Thesis (Ph. D.)--Ohio State University, 2003.<br>Title from first page of PDF file. Document formatted into pages; contains xxi., 190 p.: ill. Includes abstract and vita. Advisor: David B. Min, Dept. of Food Science and Nutrition. Includes bibliographical references (p. 179-190).

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7

Ayhan, Zehra. "Packaging requirements for pulsed electric field processed orange juice /." The Ohio State University, 2000. http://rave.ohiolink.edu/etdc/view?acc_num=osu1488196781734345.

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8

Donato, Roberta M. "Globalization and trade relations the US and Brazilian orange juice dispute /." Ohio : Ohio University, 2006. http://www.ohiolink.edu/etd/view.cgi?ohiou1141950268.

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9

Rintelmann, Anke. "DNA based methods for food authentication." Thesis, University of Nottingham, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.272357.

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10

Vieira, Fabiana Neves. "Effect of pasteurisation and high pressure on orange juice properties." Master's thesis, Universidade de Aveiro, 2012. http://hdl.handle.net/10773/10100.

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Mestrado em Bioquímica - Bioquímica Alimentar<br>As frutas e os produtos derivados de fruta recebem cada vez mais atenção, não só pela sua elevada estabilidade após o processamento através de técnicas tradicionais, mas também devido ao seu elevado conteúdo em compostos bioativos. As características únicas de sabor, aroma e textura são as principais razões da grande aceitação do sumo de laranja, por parte dos consumidores. A utilização de novas técnicas de processamento não térmico para os alimentos tem vindo a aumentar ao longo dos últimos anos. Além disso, a maior procura por produtos

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11

Feng, Jingyi. "Determination of thiabendazole in orange juice using an MISPE-SERS chemosensor." Thesis, University of British Columbia, 2017. http://hdl.handle.net/2429/60690.

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Thiabendazole is a systemic fungicide frequently used to treat vegetables and fruits during the post-harvest process, leading to potential detriment to consumers. This work has combined molecularly imprinted polymers (MIPs) with surface enhanced Raman spectroscopy (SERS) to afford a novel MISPE-SERS chemosensor to determine trace amount of thiabendazole in orange juice. MIPs were synthesized via precipitation polymerization. Kinetic and static adsorption tests validated the efficient separation and enrichment of thiabendazole by using MIPs. Synthesized MIPs were packed into solid phase extrac

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12

Anvarian, Amir Hossein Pour-Taghi. "Physiology of Escherichia coli in orange juice : applications of flow cytometry." Thesis, University of Birmingham, 2015. http://etheses.bham.ac.uk//id/eprint/5653/.

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Flow cytometry (FCM) was utilized for monitoring the physiology of \(E.\) \(coli\) cells in orange juice (OJ) as well as a model orange juice (MOJ). Compared to FCM, plate counts highly underestimated the true number of viable cells in OJ. As a part of this study, the effects of the change in major components of OJ on viability of the cells in OJ and MOJ was investigated using FCM. Increase in ascorbic acid and amino acid concentrations of MOJ improved both the culturability and FCM viability of the cells. FCM was also employed for studying the effects of OJ clarification on viability of \(E.\

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13

Donato, Roberta Mourão. "Globalization and Trade Relations: the US and Brazilian Orange Juice Dispute." Ohio University / OhioLINK, 2006. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1141950268.

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14

Lagace, Marylene. "The effect of different storage conditions on the quality of orange juice." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0001/MQ44201.pdf.

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15

Rega, Barbara. "Texture-flavour interactions : how physicochemical data explain sensory perception in orange juice." Dijon, 2003. http://www.theses.fr/2003DIJOS053.

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Cette thèse a pour objectif d'étudier l'influence de la matrice alimentaire sur la libération et la perception des arômes. La première partie analyse le rôle de la pectine sur la diffusivité des arômes et sur les interactions moléculaires dans des systèmes modèles. La deuxième partie étudie le rôle des solides en suspension sur la répartition et la libération des arômes et sur la perception sensorielle dans le jus d'orange. La distribution des volatiles dans les différentes fractions du jus (pulpe, trouble et sérum) et le rôle des constituants non-volatils a premièrement été étudiée. En suite

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16

Hou, Min. "Factors affecting gut metabolism and bioavailabilty of orange juice flavanoes in humans." Thesis, University of Glasgow, 2015. http://theses.gla.ac.uk/7372/.

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Several studies have supported a beneficial role of dietary flavonoids in reducing the risk/progression of chronic diseases (including hypertension, cardiovascular disease, certain cancers, type-2-diabetes, cognitive dysfunction, age-related bone disease). Their beneficial properties are likely to be affected by their structure, distribution in foods, food matrix, life habits (physical activity). Most dietary polyphenols reach the colon where they are metabolized to phenolic acids by gut bacteria. Lack of knowledge of the factors affecting flavonoid metabolism and bioavailability hinders under

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17

Moody, Vertigo. "Thermal inactivation kinetics of Escherichia coli and Alicyclobacillus acidoterrestris in orange juice." [Gainesville, Fla.] : University of Florida, 2003. http://purl.fcla.edu/fcla/etd/UFE0002222.

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18

Taherian, Ali Reza. "Rheology and stability of beverage emulsions in concentrated and diluted forms." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=103013.

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Consumer's demand for more natural and high quality food products products, presenting health benefits, has increased over the years. Besides the nutritional aspects, an appealing appearance and texture is also required. Cloudiness or opacity (cloudy appearance) is an important citrus drinks property (orange, lime, lemon, etc.), since it gives natural fruit juice appeal. This property can be achieved through addition of clouding agents, which also help in uniform distribution of flavors throughout the liquid beverage. A common problem in the beverage industry is producing cloud or flavor emuls

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19

Eleftheriadou, Mary. "Factors affecting quality, safety and consumer acceptance of freshly squeezed orange juice (FSOJ)." Thesis, University of Lincoln, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.312888.

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20

Fayoux, Stéphane C. "Interactions between plasticised PVC films and citrus juice components." Thesis, View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/35863.

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The study presented here consists in an original piece of work to better understand complex food packaging interactions. The majority of investigations on food polymer interactions related to orange juice and this provided a good base to our study (Literature reviews: cf. Chapters 1a and b). Additionally a rather remarkable finding in 1994 was that limonin, a trace bitter material found in some varieties of orange juice was rapidly absorbed by highly plasticised polyvinyl chloride (PVC plastisol) (Chapter 2). Several commercial absorbants are available for debittering, relying on limonin absor

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21

Bergamim, Simone Canuto [UNESP]. "Avaliação de atividade antioxidante e da resposta glicêmica e insulínica do suco de laranja fresco em comparação ao suco de laranja pasteurizado no soro sanguíneo de indivíduos saudáveis." Universidade Estadual Paulista (UNESP), 2012. http://hdl.handle.net/11449/88521.

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Made available in DSpace on 2014-06-11T19:23:30Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-03-29Bitstream added on 2014-06-13T20:10:56Z : No. of bitstreams: 1 bergamim_sc_me_arafcf.pdf: 303009 bytes, checksum: 900af70efbfff14579abe01fa9983d5d (MD5)<br>Universidade Estadual Paulista (UNESP)<br>O suco de laranja é fonte de vários tipos de compostos bioativos relacionados a benefícios à saúde e a atividade antioxidante deriva não somente da vitamina C, um dos principais nutrientes do suco de laranja, mas também dos flavonoides cítricos, denominados flavanonas. O presente estudo teve

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22

Fayoux, Stéphane C. "Interactions between plasticised PVC films and citrus juice components." View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/35863.

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Thesis (Ph.D.) -- University of Western Sydney, 2004.<br>A thesis presented to the University of Western Sydney, Centre for Advanced Food Research, in fulfilment of the requirements for the degree of Doctor of Philosophy in Advanced Food Science (& Food Packaging Science). Includes bibliography.

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23

Love, Leigh Ann. "The diet culture phenomenon and its effect on the United States orange juice industry." [Gainesville, Fla.] : University of Florida, 2005. http://purl.fcla.edu/fcla/etd/UFE0011377.

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24

Mitchell, Karen K. "Castor oil and orange juice how John H. Johnson fed news to black America /." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4970.

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Thesis (M.A.)--University of Missouri-Columbia, 2007.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on April 1, 2008) Includes bibliographical references.

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25

Yuce, Ozlem. "Application Of High Dynamic Microfluidization To Improve Some Quality Parameters And Stability Of Orange Juice." Master's thesis, METU, 2011. http://etd.lib.metu.edu.tr/upload/12613495/index.pdf.

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The aim of current research is to analyze the effect of microfluidization on the stability and some quality characteristics of orange juice with respect to treatment pressure and cycle. Orange juice was microfluidized with four different pressures (34, 69, 103 and 138 MPa) and three different cycles (1, 2 and 3) at 18 &plusmn<br>2 0C. Physical and chemical properties of microfluidized juices were compared with non-microfluidized freshly squeezed orange juice. Microfluidization made orange juice brighter and decreased redness and yellowness. There was a huge difference between non-microfluidi

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26

Roowi, Suri. "Tropical citrus antioxidants and catabolism of phenolics in green tea, coffee, cocoa and orange juice." Thesis, Connect to e-thesis to view abstract. Move to record for print version, 2008. http://theses.gla.ac.uk/197/.

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Thesis (Ph.D.) - University of Glasgow, 2008.<br>Ph.D. thesis submitted to the Division of Biochemistry and Molecular Biology, Institute of Biomedical and Life Sciences, University of Glasgow, 2008. Includes bibliographical references. Print version also available.

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27

Coelho, Alba Lucia Andrade 1960. "Viabilidade técnica e econômica do aproveitamento para consumo humano da água evaporada na industrialização de suco de laranja concentrado." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256792.

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Orientador: José Euclides Stipp Paterniani<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agrícola<br>Made available in DSpace on 2018-08-23T03:05:09Z (GMT). No. of bitstreams: 1 Coelho_AlbaLuciaAndrade_D.pdf: 2283159 bytes, checksum: 71a31d2665332e37c20d41058c042f35 (MD5) Previous issue date: 2013<br>Resumo: Além do suco de laranja concentrado congelado, as indústrias do setor produzem vários subprodutos. A água evaporada é produzida na etapa de concentração do suco, sendo separada por condensação no próprio evaporador. Essa água evaporada é totalmente apro

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28

Min, Seacheol. "Extending Shelf Life of Juice Products by Pulsed Electric Fields." The Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=osu1046317424.

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29

Bergamim, Simone Canuto. "Avaliação de atividade antioxidante e da resposta glicêmica e insulínica do suco de laranja fresco em comparação ao suco de laranja pasteurizado no soro sanguíneo de indivíduos saudáveis /." Araraquara : [s.n.], 2012. http://hdl.handle.net/11449/88521.

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Orientador: Thais Borges César<br>Banca: Antonio José Goulart<br>Banca: Fernanda Lopes Kinouchi<br>Resumo: O suco de laranja é fonte de vários tipos de compostos bioativos relacionados a benefícios à saúde e a atividade antioxidante deriva não somente da vitamina C, um dos principais nutrientes do suco de laranja, mas também dos flavonoides cítricos, denominados flavanonas. O presente estudo teve como objetivo avaliar o estresse oxidativo e a resposta glicêmica e insulínica em indivíduos adultos saudáveis submetidos a uma dose única de suco de laranja fresco em comparação ao suco de laranja pa

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30

Ogsäter, Jens. "The breakdown of ascorbic acid at different temperatures and amounts of dissolved oxygen in orange juice." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-33004.

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Vitamin C is an essential water soluble vitamin found mainly in fruits, vegetables and their derivatives. Orange juice is a popular thirst quencher and a convenient way to reach the daily recommended intake of vitamin C. The aim of this thesis was to determine how the vitamin C content in orange juice is affected by storage temperature and oxygen content in the product. Bottles of orange juice were stored at different temperatures. Regular orange juice was compared to juice where dissolved oxygen in product water had been decreased before mixing the juice. One other aim was to determine the ef

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31

Edmed, Stewart J. "A blackcurrant drink as a vehicle for supplying vitamin C compared with orange juice and water." Thesis, University of Surrey, 1999. http://epubs.surrey.ac.uk/2092/.

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32

Boff, Jeffrey M. "Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice." The Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=osu1054660479.

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33

Ferrarezi, Alessandra Carvalho. "Interpretação do consumidor, avaliação da intenção de compra e das características físico-químicas do néctar e do suco de laranja pronto para beber /." Araraquara : [s.n.], 2008. http://hdl.handle.net/11449/88342.

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Resumo: Este trabalho teve como objetivo avaliar o néctar e o suco de laranja pronto para beber e sua rotulagem, com base na legislação vigente e na interpretação do consumidor. Foi realizada uma avaliação crítica da legislação brasileira de sucos, com ênfase no suco de fruta pronto para beber, visando compreender suas exigências com relação ao suco de laranja e à rotulagem. A adequação dos rótulos das principais marcas de néctar e de suco de laranja pronto para beber disponíveis em supermercados à legislação vigente foi avaliada, assim como suas características físico-químicas. O uso e a inte

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34

Whitney, Brooke Meredith. "Efficacy of high pressure processing in combination with chemical preservatives for the reduction of Escherichia coli O157:H7 and Salmonella in apple juice and orange juice." Thesis, Virginia Tech, 2005. http://hdl.handle.net/10919/33853.

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The effect of pressure on the log reduction of six strains of E. coli O157:H7 and five serovars of Salmonella enterica were investigated in tryptic soy broth, sterile distilled water and commercially sterile orange and apple juice. Samples were subjected to high hydrostatic pressure (HHP) at 300 and 550 MPa for 2 minutes at 6Â°C, and then held for 24 hours at 4Â°C following treatment. E. coli O157:H7 strain E009 was the most pressure resistant, having a decrease of only 0.77 log10 CFU/ml directly after pressurization in TSB. S. Agona was the most pressure resistant Salmonella serovar tested

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Almeida, Selma Bergara 1970. "Efeito de diferentes aromas citricos sobre a qualidade e estabilidade sensoriais de suco de laranja pronto para beber." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254951.

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Orientador: Maria Aparecida A. P. da Silva<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-05T15:54:43Z (GMT). No. of bitstreams: 1 Almeida_SelmaBergara_D.pdf: 1651470 bytes, checksum: a5ee60dbc52c3dc1aeab330822f4380b (MD5) Previous issue date: 2006<br>Resumo: Para a recuperação do aroma e sabor de fruta fresca ao suco industrializado, subprodutos do processamento do suco de laranja, como óleo essencial e essências aquosa e oleosa, são normalmente reincorporados ao produto processado. A adição de cada um des

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36

Miranda, Ackerman Marco Augusto. "Multi-objective optimization for Green Supply Chain Management and Design : Application to the orange juice agrofood cluster." Phd thesis, Toulouse, INPT, 2015. http://oatao.univ-toulouse.fr/15550/1/Miranda_Ackerman.pdf.

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Supply chain and operations management has matured from a field that addressed only operational and economic concerns to one that comprehensively considers the broader environmental and social issues that face industrial organizations of today. Adding the term “green” to supply chain activities seeks to incorporate environmentally conscious thinking in all processes in the supply chain. The aim of this work is to develop a Green Supply Chain (GrSC) framework based on a multi-objective optimization approach, with specific emphasis on agrofood supply chain design, planning and operations through

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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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Ferrarezi, Alessandra Carvalho [UNESP]. "Interpretação do consumidor, avaliação da intenção de compra e das características físico-químicas do néctar e do suco de laranja pronto para beber." Universidade Estadual Paulista (UNESP), 2008. http://hdl.handle.net/11449/88342.

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Made available in DSpace on 2014-06-11T19:23:25Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-07-08Bitstream added on 2014-06-13T20:30:09Z : No. of bitstreams: 1 ferrarezi_ac_me_arafcf.pdf: 343389 bytes, checksum: c297a993182c4e351cb723eb625ad242 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Universidade Estadual Paulista (UNESP)<br>Este trabalho teve como objetivo avaliar o néctar e o suco de laranja pronto para beber e sua rotulagem, com base na legislação vigente e na interpretação do consumidor. Foi realizada uma avaliação crítica da legislação

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Silveira, Jacqueline Queiroz da [UNESP]. "Biodisponibilidade de flavanonas e atividade antioxidante do suco de laranja fresco versus suco de laranja pasteurizado em humanos saudáveis." Universidade Estadual Paulista (UNESP), 2014. http://hdl.handle.net/11449/114027.

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Made available in DSpace on 2015-01-26T13:21:29Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-08-19Bitstream added on 2015-01-26T13:30:22Z : No. of bitstreams: 1 000797145.pdf: 1822373 bytes, checksum: f8a1e35f0b761d9d693f585ff9ccdb5d (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>As flavanonas (hesperidina e narirutina) presentes quase exclusivamente em laranjas são associadas a diversos benefícios à saúde. O objetivo deste estudo foi analisar as diferenças dos parâmetros farmacocinéticos dos metabólitos das flavanonas e a atividade antioxidante em

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Tamega, Junior Wilson Pedro. "Programa para determinação de parametros cineticos em sistemas de processamento termicos continuos de alimentos." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255412.

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Orientador: Pilar Rodriguez de Massaguer<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-04T02:27:14Z (GMT). No. of bitstreams: 1 TamegaJunior_WilsonPedro_M.pdf: 3655390 bytes, checksum: 7393715ee9c1c652503290358f0b2729 (MD5) Previous issue date: 2005<br>Mestrado<br>Ciência de Alimentos<br>Mestre em Ciência de Alimentos

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Benassi, Junior Mario. "Avaliação da influencia do grau de maturação do fruto citrico na composição quimica e sensorial de refrigerantes, refrescos, e energeticos a base de suco de laranja." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255535.

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Orientador: Roberto Herminio Moretti<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-04T02:32:16Z (GMT). No. of bitstreams: 1 BenassiJunior_Mario_D.pdf: 1676376 bytes, checksum: f60c2e75a305891a4245bfd284c43500 (MD5) Previous issue date: 2005<br>Resumo: Foram formuladas três tipos de bebidas cítricas: Refrigerante, Refresco e Energético, e avaliada a influência do nível de maturação do suco na qualidade final dessas formulações. O Refrigerante foi formulado com 10 % de suco, em 5 diferentes níveis de maturaç

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Alves, Maria Rita Olivati Estevam. "Perfil de compostos fenólicos do suco de laranja integral pasteurizado comercial /." Araraquara, 2018. http://hdl.handle.net/11449/157213.

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Orientador: Magali Monteiro da Silva<br>Banca: Alexandre Ferreira Gomes<br>Banca: Marina Ansolin<br>Resumo: Objetivo: O objetivo desse trabalho foi avaliar o perfil de compostos fenólicos do suco de laranja integral pasteurizado de marcas comerciais. Métodos: Foram reunidas informações sobre os compostos fenólicos considerando suas características químicas, bioatividade, técnica analítica utilizada para a sua determinação, e os principais compostos presentes em citros. Sucos de laranja integral pasteurizado de nove marcas comerciais foram adquiridos em Araraquara e região, SP. Foram adquiridas

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Silveira, Jacqueline Queiroz da. "Biodisponibilidade de flavanonas e atividade antioxidante do suco de laranja fresco versus suco de laranja pasteurizado em humanos saudáveis /." Araraquara, 2014. http://hdl.handle.net/11449/114027.

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Orientador : Thaïs Borges César<br>Banca: Célia Maria de Sylos<br>Banca: Elizabeth A. Baldwin<br>Banca: Magali Monteiro da Silva<br>Banca: Neuza Mariko Aymoto Hassimotto<br>Resumo: As flavanonas (hesperidina e narirutina) presentes quase exclusivamente em laranjas são associadas a diversos benefícios à saúde. O objetivo deste estudo foi analisar as diferenças dos parâmetros farmacocinéticos dos metabólitos das flavanonas e a atividade antioxidante em humanos, após o consumo de dois tipos de suco de laranja: fresco e pasteurizado. O suco fresco foi extraído com o auxílio de um espremedor MJ-20

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Nelson, Kristin Ann. "Photochemically induced flavor changes in orange juice exposed to light in glass and polyethylene terephthalate at 4°C." [Gainesville, Fla.] : University of Florida, 2005. http://purl.fcla.edu/fcla/etd/UFE0010289.

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Bisconsin, Junior Antonio [UNESP]. "Impacto da tecnologia de alta pressão hidrostática sobre a qualidade do suco de laranja." Universidade Estadual Paulista (UNESP), 2013. http://hdl.handle.net/11449/88331.

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Made available in DSpace on 2014-06-11T19:23:25Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-09-16Bitstream added on 2014-06-13T20:50:16Z : No. of bitstreams: 1 bisconsinjunior_a_me_arafcf_parcial.pdf: 160481 bytes, checksum: f8f2c70b5dce7f83704c5014671cefab (MD5) Bitstreams deleted on 2014-06-27T19:00:48Z: bisconsinjunior_a_me_arafcf_parcial.pdf,Bitstream added on 2014-06-27T19:02:04Z : No. of bitstreams: 1 bisconsinjunior_a_me_arafcf.pdf: 1529598 bytes, checksum: 0af6066a32d281a638b3359c7de9882d (MD5)<br>Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)<br>O suco de

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Pinto, Mirella Teixeira [UNESP]. "Estudo da vida-de-prateleira do suco de laranja concentrado e congelado." Universidade Estadual Paulista (UNESP), 2006. http://hdl.handle.net/11449/88622.

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Made available in DSpace on 2014-06-11T19:23:33Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-06-16Bitstream added on 2014-06-13T19:29:44Z : No. of bitstreams: 1 pinto_mt_me_arafcf.pdf: 576726 bytes, checksum: a50426a4a05d15279f97ef78217293e9 (MD5)<br>Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>O objetivo deste trabalho foi realizar o estudo de vida-de-prateleira do suco de laranja concentrado e congelado avaliando suas características físico-químicas e sensoriais. Foi utilizado suco d

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Dourado, Grace Kelly Zanotti Simões [UNESP]. "Efeito do suco de laranja sobre biomarcadores relacionados ao excesso de peso e ao câncer." Universidade Estadual Paulista (UNESP), 2014. http://hdl.handle.net/11449/115647.

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Made available in DSpace on 2015-03-03T11:52:25Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-09-25Bitstream added on 2015-03-03T12:07:17Z : No. of bitstreams: 1 000806970_20160925.pdf: 126534 bytes, checksum: 08ad9bdf09e39dd0b7964469d7c3b62b (MD5) Bitstreams deleted on 2016-09-26T12:32:59Z: 000806970_20160925.pdf,. Added 1 bitstream(s) on 2016-09-26T12:33:34Z : No. of bitstreams: 1 000806970.pdf: 669145 bytes, checksum: 1ed5fe101942591f87430ea7c168ff09 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>O objetivo desta pesquisa foi verificar o efeito d

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Paiva, Aline Cardoso de [UNESP]. "Efeitos da ingestão aguda do suco de laranja na resposta glicêmica e insulínica, níveis séricos de leptina e adiponectina, consumo energético e atividade antioxidante." Universidade Estadual Paulista (UNESP), 2014. http://hdl.handle.net/11449/122024.

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Made available in DSpace on 2015-04-09T12:28:17Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-11-26Bitstream added on 2015-04-09T12:47:48Z : No. of bitstreams: 1 000815387_20160101.pdf: 143415 bytes, checksum: b06ec919cb81af73b49422947e7c1e51 (MD5) Bitstreams deleted on 2016-01-04T10:26:39Z: 000815387_20160101.pdf,. Added 1 bitstream(s) on 2016-01-04T10:28:29Z : No. of bitstreams: 1 000815387.pdf: 725212 bytes, checksum: 8671b2c9eb067044b7e468cdc2529d0a (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Fundação de Amparo à Pesquisa do Estado de São Pau

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Dourado, Grace Kelly Zanotti Simões. "Efeito do suco de laranja sobre biomarcadores relacionados ao excesso de peso e ao câncer /." Araraquara, 2014. http://hdl.handle.net/11449/115647.

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Orientador: Thais Borges César<br>Banca: Ellen Cristini de Freitas<br>Banca: Paulo Inácio da Costa<br>Banca: Anderson Marliere Navarro<br>Banca: José Ernesto dos Santos<br>Resumo: O objetivo desta pesquisa foi verificar o efeito do suco de laranja (SL) sobre dois tipos de condições, cuja as etiologias podem estar intimamente associadas a uma alimentação desequilibrada: o excesso de peso e o câncer. Baseado nessa abordagem, nós escolhemos avaliar os efeitos do SL em dois modelos experimentais diferentes: em humanos com excesso de peso (in vivo) e em cultura de células leucêmicas (in vitro). No

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Paiva, Aline Cardoso de. "Efeitos da ingestão aguda do suco de laranja na resposta glicêmica e insulínica, níveis séricos de leptina e adiponectina, consumo energético e atividade antioxidante /." Araraquara, 2014. http://hdl.handle.net/11449/122024.

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Orientador: Thais Borges César<br>Banca: Michel Nasser<br>Banca: Iguatemy Lourenço Brunetti<br>Banca: Lívia Gussoni Basile<br>Banca: Thábata Koester Weber<br>Resumo: Introdução: O suco de laranja contém açúcares e flavonoides que podem influenciar a saciedade, o consumo energético e de macronutrientes e o peso corporal, podendo ser um coadjuvante no tratamento e prevenção da obesidade e das doenças crônicas relacionadas. Objetivo: investigar o efeito da ingestão aguda do suco de laranja fresco e integral pasteurizado sobre a glicemia, marcadores da saciedade (insulina, leptina, adiponectina),

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