Log in

Relevant bibliographies by topics / Orange juice / Journal articles

To see the other types of publications on this topic, follow the link: Orange juice.

Journal articles on the topic 'Orange juice'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Orange juice.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

2

Barghouthy, Yazeed, and Bhaskar K. Somani. "Role of Citrus Fruit Juices in Prevention of Kidney Stone Disease (KSD): A Narrative Review." Nutrients 13, no. 11 (2021): 4117. http://dx.doi.org/10.3390/nu13114117.

Full text

Abstract:

To explore the relationship between citrus fruit juices (oranges, grapefruits, and lemonades) and kidney stone disease (KSD). Methods: A systematic review was performed using the Medline, EMBASE, and Scopus databases, in concordance with the PRISMA checklist for all English, French, and Spanish language studies regarding the consumption of citrus fruit juices and the relationship to urinary stone disease. The main outcome of interest was the association of citrus fruit juices with KSD. Results: Thirteen articles met the criteria for inclusion in the final review. Three large epidemiological st

APA, Harvard, Vancouver, ISO, and other styles

3

RYZNAR-LUTY, AGNIESZKA, and KRZYSZTOF LUTOSŁAWSKI. "Ocena fizykochemiczna i sensoryczna soku pomarańczowego wzbogaconego sokiem z rokitnika lub pigwy." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 134, no. 1 (2023): 132–43. http://dx.doi.org/10.15193/zntj/2023/134/442.

Full text

Abstract:

Background. Orange juice has high taste acceptability among juices offered on the global market. Therefore, it appears to be a very good matrix for transferring functional ingredients. Both sea buckthorn and quince fruits are rich sources of health-promoting ingredients. Incorporating them as an ingredient into other foods to obtain functional foods could be an innovative approach in processing. The purpose of this study was to investigate the effect of the addition of quince or sea buckthorn juice to orange juice on its selected sensory characteristics and physicochemical parameters. The rese

APA, Harvard, Vancouver, ISO, and other styles

4

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

5

Zvaigzne, Gaļina, Daina Kārkliņa, Joerg-Thomas Moersel, Sasha Kuehn, Inta Krasnova, and Dalija Segliņa. "Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 71, no. 6 (2017): 486–91. http://dx.doi.org/10.1515/prolas-2017-0084.

Full text

Abstract:

Abstract Orange juices are an important source of bioactive compounds. Because of its unique combination of sensory attributes and nutritional value, orange juice is the world’s most popular fruit juice. Orange (Citrus sinensis) juice of Greek Navel variety was used in this study. The impact of Conventional Thermal Pasteurisation (94 °C/30') (CTP) and alternative Ultra-High Temperature (UHT) (130 °C/2') processing on bioactive compounds and antioxidant capacity changes of fresh Navel orange juice was investigated. Sensory attributes of processed juices were evaluated. Results showed that using

APA, Harvard, Vancouver, ISO, and other styles

6

Colás-Medà, Pilar, Iolanda Nicolau-Lapeña, Inmaculada Viñas, Isma Neggazi, and Isabel Alegre. "Bacterial Spore Inactivation in Orange Juice and Orange Peel by Ultraviolet-C Light." Foods 10, no. 4 (2021): 855. http://dx.doi.org/10.3390/foods10040855.

Full text

Abstract:

Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and the high hydrostatic pressure treatments that fruit juices receive during their processing, thus reducing their microbiological quality and safety. In this context, our objective was to evaluate the efficacy of Ultraviolet-C (UV-C) light at 254 nm on reducing bacterial spores of Alicyclobacillus acidoterrestris, Bacillus coagulans and Bacillus cereus at two stages of orange juice production. To simulate fruit disinfection before processing, the orange peel was artificially in

APA, Harvard, Vancouver, ISO, and other styles

7

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

8

Adekunle, Ezekiel, James Daramola, Olusiji Sowande, John Abiona, and Monsuru Abioja. "Effects of apple and orange juices on quality of refrigerated goat semen." Journal of Agricultural Sciences, Belgrade 63, no. 1 (2018): 53–65. http://dx.doi.org/10.2298/jas1801053a.

Full text

Abstract:

This study investigated the effects of apple and orange juices on quality of refrigerated spermatozoa of goat bucks. Semen samples from WAD goat bucks were diluted with Tris-egg yolk extenders each supplemented with apple and orange juices at 0, 2.5, 5, 7.5 and 10/100 ml of diluents. The diluted semen samples were assessed for sperm viability and malondialdehyde (MDA) concentration after in vitro storage for 240 hours at 5oC. The ability to maintain sperm motility was higher in the extenders with 7.5% orange juice followed by 10% apple juice compared to other treatments (P<0.05). The extend

APA, Harvard, Vancouver, ISO, and other styles

9

Zhou, Qi, Guijie Li, Zhu Ou-Yang, Xin Yi, Linhua Huang, and Hua Wang. "Volatile Organic Compounds Profiles to Determine Authenticity of Sweet Orange Juice Using Head Space Gas Chromatography Coupled with Multivariate Analysis." Foods 9, no. 4 (2020): 505. http://dx.doi.org/10.3390/foods9040505.

Full text

Abstract:

An efficient and practical method for identifying mandarin juice over-blended into not from concentrate (NFC) orange juice was established. Juices were extracted from different cultivars of sweet orange and mandarin fruits. After being pasteurized, the volatile organic compounds (VOCs) in the juice samples were extracted using headspace solid-phase microextraction, and qualitatively and quantitatively analyzed using gas chromatography–mass spectrometry detection. Thirty-two VOCs contained in both the sweet orange juice and mandarin juice were used as variables, and the identification model for

APA, Harvard, Vancouver, ISO, and other styles

10

Zacarías-Garcia, Jaime, Guiselle Carlos, José-Vicente Gil, José Luís Navarro, Lorenzo Zacarías, and María-Jesús Rodrigo. "Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds." Foods 12, no. 2 (2023): 400. http://dx.doi.org/10.3390/foods12020400.

Full text

Abstract:

The content of nutrients and bioactive compounds, and antioxidant capacity were assessed in the juices from two red-fleshed oranges, Cara Cara and Kirkwood, and compared with that of a standard Navel orange. Two juice extraction procedures, hand-squeezing and industrial, and two treatments, pasteurization (85 °C/30 s) and high-pressure homogenization (HPH, 150 MPa/55 °C/1 min), were evaluated. For most of the nutrients and bioactive compounds, the hand and industrial juice squeezing rendered similar extraction efficiency. Individual composition of carotenoids in the juices were differentially

APA, Harvard, Vancouver, ISO, and other styles

11

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

12

HANKIN, LESTER, and HARRY M. PYLYPIW. "Pesticides in Orange Juice Sold in Connecticut." Journal of Food Protection 54, no. 4 (1991): 310–11. http://dx.doi.org/10.4315/0362-028x-54.4.310.

Full text

Abstract:

There is concern that orange juice from foreign countries may contain residues of pesticides not allowed in the United States. Of 17 orange juices examined, 15 listed Brazil as the source of all or part of the juice used. Six samples contained residues. All pesticides found were allowed for use in the United States, and all residues were well below EPA allowable tolerances in oranges.

APA, Harvard, Vancouver, ISO, and other styles

13

Milani, Thiago Elias, and Avacir Casanova Andrello. "Fresh and pasteurized orange juice analysis by TXRF." Semina: Ciências Exatas e Tecnológicas 42, no. 2 (2021): 221. http://dx.doi.org/10.5433/1679-0375.2021v42n2p221.

Full text

Abstract:

Orange is considered the main product of the Brazilian citrus agro-industrial complex. However, in the end of 2016, the ANVISA pointed out orange as a risky product due to contamination using pesticides in its cultivation. Therefore, in this context, an analysis of the chemical elements present in fresh and pasteurized orange juices becomes extremely relevant. Thus, this work aims to quantify the elements that are present in fresh and pasteurized orange juices, using the TXRF technique. Samples of fresh orange juice of Pêra variety were acquired in a store in the city of Londrina-PR, were anal

APA, Harvard, Vancouver, ISO, and other styles

14

Ciobotaru, Nicoleta, and Mariana Carmen Burtea. "Ecotoxicological assessment of some orange juices marketed in Romania." Analele Universităţii 'Dunărea de Jos' din Galaţi Fascicula XIV Inginerie mecanică = Annals of “Dunarea de Jos“ University of Galati Fascicle XIV Mechanical Engineering 26, no. 1 (2022): 11–14. http://dx.doi.org/10.35219/im.2019.1.02.

Full text

Abstract:

This paper presents a comparative ecotoxicological study, performed on several orange juices sold in Romania and on a freshly orange juice prepared from the fruit. For each juice sample, quality parameters such as pH, carbohydrate content, dry matter and humidity were analyzed. The presence of the food additive ascorbic acid (vitamin C) was also studied. The obtained results revealed the similarities and differences between the natural juice and the studied commercial juices.

APA, Harvard, Vancouver, ISO, and other styles

15

Plotto, Anne, Jinhe Bai, Kristen Jeffries, et al. "Can Mandarins Be Blended with Orange Juice and Still Maintain Orange Juice Flavor?" Proceedings of the Florida State Horticultural Society 136 (April 14, 2025): 174–78. https://doi.org/10.32473/fshs.136.1.138434.

Full text

Abstract:

Since the citrus greening disease (aka Huanglongbing, HLB) was detected in 2005, orange (Citrus sinensis) juice production has decreased by more than 80% in Florida. Over the years, some mandarins (C. reticulata) and mandarin-like hybrids with Poncirus trifoliata in their pedigree have shown tolerance to the disease and have the potential to make up the deficit in the volume of oranges. However, current FDA rules allow for only 10% mandarin juice in orange juice. If citrus, other than C. sinensis, could be added to orange juice in amounts greater than 10%, it would give more flexibility to pro

APA, Harvard, Vancouver, ISO, and other styles

16

Ni, M., K. Gu, B. Hassan, et al. "Effect of oviposition by Bactrocera dorsalis on the antioxidant activity of orange juice." Brazilian Journal of Biology 80, no. 3 (2020): 641–47. http://dx.doi.org/10.1590/1519-6984.218661.

Full text

Abstract:

Abstract Among fruits and fruit products, oranges and orange juice are the most widely consumed worldwide. However, the effects of pest infestation of oranges on the quality of orange juice are not yet known. To evaluate the effect of the oriental fruit fly Bactrocera dorsalis on the antioxidant activity of orange juice, we measured changes in the vitamin C (Vc) concentration, total phenol content, and antioxidant activity of orange juice after the introduction of fruit fly eggs. Ten days after the eggs were introduced (larvae removed), the concentration of Vc in orange juice was 18.65 µg/mL,

APA, Harvard, Vancouver, ISO, and other styles

17

Al-Farsi, Mohamed, Sana Ullah, Mohammed Al-Omairi, et al. "The Quality Characteristics of Different Fruit Juice Brands Consumed in Oman." Journal of Nutrition and Food Science Research 8, no. 1 (2019): 1–13. https://doi.org/10.52338/jonsfr.2024.4076.

Full text

Abstract:

Evaluation of fruit juice quality is an important parameter in terms of consumer acceptability and international conformity standards. The objectives of this study were to evaluate the quality and sensory attributes of orange, mango, and apple juice brands consumed in Oman and to observe whether they meet the standard of compliance status and consumer satisfaction. Samples from five brands of different fruit juice products (15 samples in total) were collected to investigate the physicochemical characteristics, sensory attributes, consumer preferences, and compliance with label standards. The b

APA, Harvard, Vancouver, ISO, and other styles

18

Santos, Renato Marcio dos, Irenilza de Alencar Nääs, Mario Mollo Neto, and Oduvaldo Vendrametto. "An overview on the Brazilian orange juice production chain." Revista Brasileira de Fruticultura 35, no. 1 (2013): 218–25. http://dx.doi.org/10.1590/s0100-29452013000100025.

Full text

Abstract:

Brazil is the world's largest producer of oranges and uses more than 70% of the harvested fruits in the production of juices. The amount of processed orange is growing about 10% per year, confirming the trend of the Brazilian citrus for juice production. This research aimed to investigate the Brazilian orange juice production chain from 2005 to 2009. Data from the amount of frozen juice produced and exported, international price of orange juice, and intermediate transactions were assessed in order to make possible selection of all interveners involved in the chain. The study using the Social N

APA, Harvard, Vancouver, ISO, and other styles

19

Rodrigues, Sueli, and Fabiano Andre Narciso Fernandes. "Glow Discharge Plasma Processing for the Improvement of Pasteurized Orange Juice’s Aroma and Off-Flavor." Processes 10, no. 9 (2022): 1812. http://dx.doi.org/10.3390/pr10091812.

Full text

Abstract:

Orange juice is one of the most popular juices sold in the world. Although very popular, most orange juice sold in the market is pasteurized, presenting off-flavor compounds and aromas different from the freshly squeezed juice. This study investigated how green chemistry, through the application of glow discharge plasma, can help improve the aroma and mitigate off-flavors of pasteurized orange juice. Orange juice was processed at different plasma flow rates (10 to 30 mL/min) for 10 to 30 min. Glow discharge plasma processing induced several chemical reactions enabling positive changes in the v

APA, Harvard, Vancouver, ISO, and other styles

20

AlJahani, Amani, and Rana Cheikhousman. "Nutritional and sensory evaluation of pumpkin-based (Cucurbita maxima) functional juice." Nutrition & Food Science 47, no. 3 (2017): 346–56. http://dx.doi.org/10.1108/nfs-07-2016-0109.

Full text

Abstract:

Purpose Pumpkins are a rich source of essential nutrients, namely, β-carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis. Methodology Pumpkins, gre

APA, Harvard, Vancouver, ISO, and other styles

21

MARTÍNEZ-GONZALES, N. E., A. HERNÁNDEZ-HERRERA, L. MARTÍNEZ-CHÁVEZ, et al. "Spread of Bacterial Pathogens during Preparation of Freshly Squeezed Orange Juice." Journal of Food Protection 66, no. 8 (2003): 1490–94. http://dx.doi.org/10.4315/0362-028x-66.8.1490.

Full text

Abstract:

To study the potential of three bacterial pathogens to cross-contaminate orange juice during extraction, normal operation conditions during juice preparation at food service establishments were simulated. The spread of Salmonella enterica serovar Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes from inoculated oranges to work surfaces and to the final product was determined. The transference of these three bacterial pathogens to orange juice made from uninoculated oranges with the use of contaminated utensils was also studied. Fresh oranges were inoculated with a marker strain

APA, Harvard, Vancouver, ISO, and other styles

22

NIEMIRA, BRENDAN A. "Citrus Juice Composition Does Not Influence Radiation Sensitivity of Salmonella Enteritidis†." Journal of Food Protection 64, no. 6 (2001): 869–72. http://dx.doi.org/10.4315/0362-028x-64.6.869.

Full text

Abstract:

Food substrate chemistry is known to influence radiation sensitivity of pathogenic bacteria. The sensitivity of a citrus juice outbreak strain of Salmonella Enteritidis to gamma radiation was determined in five commercial orange juice formulations. The juices differed in pH (3.87 to 4.13), calcium concentration (2.1 versus 36.9 mM), juice composition (orange versus orange-tangerine blend), and antioxidant power (11,751 to 12,826 μM ferric reducing–antioxidant power units). The Dγ (dose required to achieve 90% destruction) varied only slightly (0.35 to 0.37 kGy), with no significant (P &lt;

APA, Harvard, Vancouver, ISO, and other styles

23

Mooney, Rachel, Louise Chappell, and Angus I. Knight. "Evaluation of a Polymerase Chain Reaction-Based Heteroduplex Assay for Detecting the Adulteration of Processed Orange Juice with Mandarin Juice." Journal of AOAC INTERNATIONAL 89, no. 4 (2006): 1052–60. http://dx.doi.org/10.1093/jaoac/89.4.1052.

Full text

Abstract:

Abstract A polymerase chain reaction (PCR)-based heteroduplex assay was evaluated for the detection of mandarin juice in processed orange juice. PCR amplification of a fragment of the chloroplast trnT-trnL intergenic spacer derived from mixtures of DNA extracted from orange and mandarin juice resulted in heteroduplex formation. The heteroduplex resulted from the co-amplification of a fragment containing an 8 base-pair indel that distinguished mixtures of orange and mandarin juice from orange juice and mandarin juice alone. The heteroduplex assay was evaluated against authentic juices obtained

APA, Harvard, Vancouver, ISO, and other styles

24

de Santana, Aline Alves, Eric de Castro Tobaruela, Karina Gama dos Santos, et al. "‘Pera’ Orange and ‘Moro’ Blood Orange Juice Improves Oxidative Stress and Inflammatory Response Biomarkers and Modulates the Gut Microbiota of Individuals with Insulin Resistance and Different Obesity Classes." Obesities 2, no. 4 (2022): 389–412. http://dx.doi.org/10.3390/obesities2040033.

Full text

Abstract:

Orange juice contains flavanones, which are associated with reducing the risk of obesity-associated diseases. We evaluated the effects of two varieties of orange juices on the oxidative stress, inflammatory response, and gut microbiota of individuals with insulin resistance and different obesity classes. In a randomized crossover study, obese patients consumed ‘Pera’ (POJ—source of flavanones) and ‘Moro’ (MOJ—source of flavanones and anthocyanins) orange juices for 15 days. Blood, urine, and fecal samples were collected before and after the intervention. Daily orange juice intake significantly

APA, Harvard, Vancouver, ISO, and other styles

25

CASTILLO, A., A. VILLARRUEL-LÓPEZ, V. NAVARRO-HIDALGO, N. E. MARTÍNEZ-GONZÁLEZ, and M. R. TORRES-VITELA. "Salmonella and Shigella in Freshly Squeezed Orange Juice, Fresh Oranges, and Wiping Cloths Collected from Public Markets and Street Booths in Guadalajara, Mexico: Incidence and Comparison of Analytical Routes." Journal of Food Protection 69, no. 11 (2006): 2595–99. http://dx.doi.org/10.4315/0362-028x-69.11.2595.

Full text

Abstract:

A survey of the presence of Salmonella and Shigella in freshly squeezed orange juice and related samples was conducted in Guadalajara, Mexico. One hundred samples of freshly squeezed orange juice were collected from 49 street booths and 51 small food service establishments. In addition, 75 fresh orange samples, each consisting of five orange units, and 75 wiping cloths were collected from the same establishments from which juice had been collected. Salmonella was isolated from 14, 20, and 23% of samples of orange juice, orange surfaces, and wiping cloths collected from street vendors, while Sh

APA, Harvard, Vancouver, ISO, and other styles

26

Allegra, Valeria, Carla Zarbà, Giovanni La Via, and Alfonso Silvio Zarbà. "Why the new orange juice consumption model favors global trade and growth in orange production." British Food Journal 121, no. 9 (2019): 1954–68. http://dx.doi.org/10.1108/bfj-05-2019-0316.

Full text

Abstract:

Purpose The purpose of this paper is to analyze international orange trade as different types of orange juice seem to obtain the favor of newer food consumption patterns as opposed to fresh oranges. In addition, the authors will outline market tendencies that could be useful to stakeholders interested in any way in the sector. Design/methodology/approach This document uses the Lafay index (LFI) in order to evaluate the intra-sectoral trade specialization; however, the social network analysis (SNA) approach is used to connect the international trade relations and to refine, classify and priorit

APA, Harvard, Vancouver, ISO, and other styles

27

Etzbach, Lara, Ruth Stolle, Kerstin Anheuser, Volker Herdegen, Andreas Schieber, and Fabian Weber. "Impact of Different Pasteurization Techniques and Subsequent Ultrasonication on the In Vitro Bioaccessibility of Carotenoids in Valencia Orange (Citrus sinensis (L.) Osbeck) Juice." Antioxidants 9, no. 6 (2020): 534. http://dx.doi.org/10.3390/antiox9060534.

Full text

Abstract:

The effects of traditional pasteurization (low pasteurization, conventional pasteurization, hot filling) and alternative pasteurization (pulsed electric fields, high pressure processing), followed by ultrasonication on the carotenoid content, carotenoid profile, and on the in vitro carotenoid bioaccessibility of orange juice were investigated. There was no significant difference in the total carotenoid content between the untreated juice (879.74 µg/100 g juice) and all pasteurized juices. Significantly lower contents of violaxanthin esters were found in the high thermally-treated juices (conve

APA, Harvard, Vancouver, ISO, and other styles

28

Paul Dana, Leo, and Teresa E. Dana. "Orange juice vendor." British Food Journal 101, no. 5/6 (1999): 432–34. http://dx.doi.org/10.1108/00070709910278389.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Pollitt, Mark. "Digital Orange Juice." Journal of Digital Forensic Practice 2, no. 1 (2008): 54–56. http://dx.doi.org/10.1080/15567280701721921.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Rouseff, Russell L. "Liquid Chromatographic Determination of Naringin and Neohesperidin as a Detector of Grapefruit Juice in Orange Juice." Journal of AOAC INTERNATIONAL 71, no. 4 (1988): 798–802. http://dx.doi.org/10.1093/jaoac/71.4.798.

Full text

Abstract:

Abstract Naringin/neohesperidin ratios can be used to differentiate orange juice which may contain added grapefruit juice from orange juice which may include juices from other naringin-containing cultivars. The naringin/neohesperidin ratios in juice vary from 14 to 83 in grapefruit (C. grandis) and from 1.3 to 2.5 in sour orange (C aurantium) cultivars; the ratio is always 1 for the K-Early tangelo. Concentrations of both naringin and neohesperidin can be determined in orange juice by using a single liquid chromatographic isocratic reverse-phase system with a C-18 column. The detection limit f

APA, Harvard, Vancouver, ISO, and other styles

31

Kujawińska, Maria, Izabela Kawulok, Anna Szczyrba, et al. "Vitamin C content in orange juices obtained by different methods." Journal of Education, Health and Sport 12, no. 6 (2022): 253–67. http://dx.doi.org/10.12775/jehs.2022.12.06.025.

Full text

Abstract:

Introduction Proper nutrition has the task of providing the right amount of energy and nutrients. A balanced diet should include vegetables and fruit at every meal. These products are rich in vitamin C, which is involved in many metabolic pathways in the body. A well-balanced diet will generally provide you with enough ascorbic acid. The content of vitamins in products depends on many factors, including the place of origin of the product, season, species, processing methods, or the conditions and time of storage. Vitamin C is easily destroyed by contact with oxygen, light radiation or metal io

APA, Harvard, Vancouver, ISO, and other styles

32

Oluwole, Olusola, Oluwole David, Christopher Falegan, Biodun Awojuyigbe, and Olatunji Olajide. "Microbiological and physicochemical properties of commercial seal tampered refrigerated fruit juices." International Journal of Biological Research 4, no. 1 (2016): 21. http://dx.doi.org/10.14419/ijbr.v4i1.5798.

Full text

Abstract:

<p>Microbial and physicochemical properties of seven branded, seal tampered refrigerated fruit juices were carried out in this study using standard methods. Coliform counts ranged from 2.079 to3.093 log<sub>10</sub>cfu/ml over the storage period with pineapple juice and citrus juice having the highest and least coliform count respectively. Total bacteria count in the juice ranged from 7.009 to 8.243 log<sub>10</sub>cfu/ml. Citrus fruit juice however had the highest staphylococcal count while pineapple juice had the least (2.344 to 3.881log<sub>10</sub>

APA, Harvard, Vancouver, ISO, and other styles

33

Sultana, Abida, Mohammad S. Haque, Mohammad Shoeb, M. Saiful Islam, M. Iqbal R. Mamun, and Nilufar Nahar. "Presence of Yellow 6, an Artificial Colour Additive in Orange Juice." Journal of the Bangladesh Chemical Society 25, no. 1 (2012): 80–86. http://dx.doi.org/10.3329/jbcs.v25i1.11778.

Full text

Abstract:

Soft drinks and orange juices are very popular all over the world including Bangladesh. Yellow 6 (Disodium 6-hydroxy-5-(4-sulfophenyl) azo-2-naphthalenesulfonate) was used in food and drinks as color additives earlier but due to its adverse effects on human health, yellow 6 has been banned in many countries. However, this harmful color additive yellow 6 is being used in commercial orange drinks in Bangladesh. Ten commercial brand yellow colored soft drinks and juices were analyzed to find out the presence of yellow 6. Juice prepared from fresh fruits was used as control. The UV-visible absorpt

APA, Harvard, Vancouver, ISO, and other styles

34

Paudel, Neeta, Agni Dhakal, and Situ Shrestha Pradhanang. "Analysis and Detection of Heavy Metals Content in Some Selected Packaged Fruit Juices of Kathmandu City by Flame Atomic Absorption Spectroscopy." International Journal of Applied Sciences and Biotechnology 12, no. 3 (2024): 158–65. http://dx.doi.org/10.3126/ijasbt.v12i3.70167.

Full text

Abstract:

The determination of level of heavy metals in packaged fruit juices is crucial, as extended exposure to even small quantities of these toxic element can cause severe health issues and chronic poisoning. Hence, it is essential to gather comprehensive data on the presence of heavy metals in packaged fruit juice samples. The objective of this research work is to determine heavy metals (Fe, Cu, Zn and Pb) in four different types of packaged fruit juice samples viz Apple, Mango, Orange and Lychee of four different popular brands bought from retail market of Kathmandu city by flame atomic absorption

APA, Harvard, Vancouver, ISO, and other styles

35

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

36

Brima, Eid, and Hatem Mohamed. "Distribution of minerals between orange juice and orange flesh in various cultivars." Czech Journal of Food Sciences 39, No. 6 (2021): 419–25. http://dx.doi.org/10.17221/258/2020-cjfs.

Full text

Abstract:

The aim of this study was to evaluate the distribution of essential and toxic elements between the orange juice and orange flesh of various orange cultivars. Different orange cultivars, such as Abousorah [Citrus sinensis (L.)], Aseear (Citrus aurantium), Afandi (Citrus reticulata Blanco), Helo (Citrus sinensis), and grapefruit (Citrus paradisi), were collected from local markets. Elemental analysis was carried out after microwave-assisted digestion using inductively coupled plasma mass spectrometry (ICP-MS) in 18 samples. Eleven elements (V, Cr, Mn, Co, Ni, Cu, Zn, As, Se, Cd, and Pb) were ana

APA, Harvard, Vancouver, ISO, and other styles

37

Shen, F., Q. Wu, A. Su, P. Tang, X. Shao, and B. Liu. "Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy." Czech Journal of Food Sciences 34, No. 3 (2016): 224–32. http://dx.doi.org/10.17221/303/2015-cjfs.

Full text

Abstract:

The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investigated and compared. Freshly squeezed orange juices were tentatively adulterated with 100% concentrated orange juices at levels ranging from 0% to 30% (v/v). Then the E-nose response signals and FTIR spectra collected from samples were subjected to multivariate analysis by principal component analysis (PCA) and linear discriminant analysis (LDA). PCA indicated that authentic juices and adulterated o

APA, Harvard, Vancouver, ISO, and other styles

38

Pérez-Cid, Benita, Lorena Rodríguez-López, Ana Belén Moldes, José Manuel Cruz, and Xanel Vecino. "Effect of a Multifunctional Biosurfactant Extract Obtained from Corn Steep Liquor on Orange and Apple Juices." Foods 11, no. 21 (2022): 3506. http://dx.doi.org/10.3390/foods11213506.

Full text

Abstract:

Biosurfactant extracts are multifunctional ingredients composed of natural polymers that can be used in the food industry as stabilizing and antimicrobial agents, although their inclusion in food matrices has been scarcely explored. In this work, a biosurfactant extract, with antimicrobial properties, obtained from a fermented stream of the corn wet-milling industry was introduced into an apple and orange juice matrix to evaluate the changes produced in the sugar consumption, pH, and biomass formation at different temperatures (4–36 °C) and storage time (1–7 days). It was observed that the add

APA, Harvard, Vancouver, ISO, and other styles

39

Andrade Pizarro, Ricardo David, Kevin Blanquicett Gónzalez, and Rafael Rangel terraza. "Propiedades físicas de naranja agria cocristalizada: efecto del pH, sólidos solubles y zumo adicionado." Agronomía Mesoamericana 28, no. 2 (2017): 427. http://dx.doi.org/10.15517/ma.v28i2.23833.

Full text

Abstract:

The aim of this study was to evaluate the conditions of co-crystallization of bitter orange juice with sucrose on the physicochemical properties of the product. Bitter orange juice was obtained with a mechanical juicer and concentrated on a rotary evaporator. Sucrose syrup 70 oBrix was subjected to heating and stirring of 1000 rpm, until a white color (118 °C) was observed. Bitter orange juice was added to the syrup, and the mixture was subjected to constant stirring of 600 rpm, to observe the formation of a particulate solid material. The co-crystals were dried, grinded and sieved. A dry co-c

APA, Harvard, Vancouver, ISO, and other styles

40

Vanamala*, Jairam, Lavanya Reddivari, Kil Sun Yoo, Leonard M. Pike, and Bhimanagouda S. Patil. "Variation in Bioactive Flavonoid Content of Commercial Brands of Orange Juices." HortScience 39, no. 4 (2004): 858C—858. http://dx.doi.org/10.21273/hortsci.39.4.858c.

Full text

Abstract:

Orange juice is an important source of bioactive compounds like flavonoids and the main human dietary source of antioxidant compounds in developed countries. Citrus flavonoids possess chemo-preventive and anti-inflammatory properties as well as the ability to lower cholesterol and modulate the immune function. In this study, we examined flavonoid content of “concentrated” (n = 12) and “Not-From Concentrate (NFC)” (n = 14) commercial orange juices by an HPLC method to investigate the brand to brand differences and differences within the brand (various types). Correlation between flavanonoid con

APA, Harvard, Vancouver, ISO, and other styles

41

Patelski, Andrea Maria, Urszula Dziekońska-Kubczak, and Maciej Ditrych. "The Fermentation of Orange and Black Currant Juices by the Probiotic Yeast Saccharomyces cerevisiae var. boulardii." Applied Sciences 14, no. 7 (2024): 3009. http://dx.doi.org/10.3390/app14073009.

Full text

Abstract:

Throughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice fermentation with the probiotic yeast Saccharomyces cerevisiae var. boulardii. Saccharomyces bayanus was used as the reference. The ethanol concentration of the orange juices fermented without added glucose was close to 27 g/L. Adding glucose to the juice increased the alcohol produced by up to 65.58 ± 1.84 g/L (for the orange juice). For the same wort

APA, Harvard, Vancouver, ISO, and other styles

42

Abdo, Eman M., Omayma El-Sayed Shaltout, Salim Ali, and Hanem M. M. Mansour. "A Functional Orange Juice Fortified with Beetroot By-Products Attenuates Hyperlipidemia and Obesity Induced by A High-Fat Diet." Antioxidants 11, no. 3 (2022): 457. http://dx.doi.org/10.3390/antiox11030457.

Full text

Abstract:

Obesity is one of the most prevalent non-communicable diseases and is interlinked with incidences of various diseases. By modulating lifestyle and food quality, obesity can be preventable. The present study investigated the ability of a novel functional beverage based on orange juice and beetroot leaf and stem juice in preventing obesity-associated health issues. To achieve this purpose, we determined the nutritive value of juices and tested their ability to prevent the effect of a high-fat diet on a rat model. Adding leaf and stem juice to orange juice increased the total soluble solids/total

APA, Harvard, Vancouver, ISO, and other styles

43

Ukpai, Chima Allen, Adebayo Solomon Ajakaye, Ogochukwu Stella Ugwueze, Respect Olutayo Imadu, and Eyo John Effiong. "Production and Preservation Techniques for Orange, Pineapple and Apple Fruit Juice Samples." Pharmaceutical and Chemical Journal 9, no. 3 (2022): 141–49. https://doi.org/10.5281/zenodo.13971593.

Full text

Abstract:

Juice were produced from orange, apple, pineapple and a mixture of the three fruit samples.  They were preserved using different methods of preservation for four weeks. The physico-chemical parameters of the juices was investigated. Juice was extracted from the fruit samples and pasteurized for four minutes at 65 °C. The juice concentrate was then divided into seven subsets A, B, C, D, E, F, and G and were then preserved with different techniques of juice preservation for purpose of comparison. The analysis examined some parameters such as conductivity, turbidity, vitamin C, salinity,

APA, Harvard, Vancouver, ISO, and other styles

44

SHARMA, MANAN, LARRY R. BEUCHAT, MICHAEL P. DOYLE, and JINRU CHEN. "Fate of Salmonellae in Calcium-Supplemented Orange Juice at Refrigeration Temperature." Journal of Food Protection 64, no. 12 (2001): 2053–57. http://dx.doi.org/10.4315/0362-028x-64.12.2053.

Full text

Abstract:

Recent outbreaks of salmonellosis associated with orange juice have raised interest concerning the survival and growth of Salmonella in juice supplemented with calcium. A study was done to determine the influence of various calcium supplements on the survival of salmonellae in orange juice held at 4°C for up to 32 days. Isolates of Salmonella Muenchen (inoculum 1), Salmonella isolates from humans and animals (inoculum 2), and Salmonella isolates from produce outbreaks (inoculum 3) were inoculated into pasteurized orange juices with pH values ranging from 3.96 to 4.19 and containing 350 mg of c

APA, Harvard, Vancouver, ISO, and other styles

45

Martins, Rafaelly Calsavara, Sarita Leonel, Jackson Mirellys Azevedo Souza, et al. "Profile of Bioactive Compounds in Orange Juice Related to the Combination of Different Scion/Rootstocks, Packaging and Storage." Horticulturae 9, no. 3 (2023): 347. http://dx.doi.org/10.3390/horticulturae9030347.

Full text

Abstract:

Citrus scion/rootstock combinations alter the concentration of bioactive compounds in orange juice. The shelf life of freshly squeezed juice can be maximized through packaging and storage. The profiles of ascorbic (AA), dehydroascorbic acid (DHAA), and phenolic compounds were analyzed in juices of four sweet orange scions, Sanguínea de Mombuca (SM), Rubi (R), Lue Gin Gong (LGG), and Valência Delta Seedless (VDS), grafted onto ‘Rangpur’ lime (RL) and ‘Swingle’ citrumelo (SC) rootstocks. The juices obtained from the combination of the ‘Rubi’ orange in both rootstocks stood out by their higher co

APA, Harvard, Vancouver, ISO, and other styles

46

Bocher, Temesgen, Kirimi Sindi, Tawanda Muzhingi, Jean Claude Nshimiyimana, Madjaliwa Nzamwita, and Jan Low. "Investigating consumer preferences and willingness to pay for Orange-fleshed Sweet potato (OFSP) juice in Rwanda." Open Agriculture 4, no. 1 (2019): 227–36. http://dx.doi.org/10.1515/opag-2019-0021.

Full text

Abstract:

AbstractWhile micronutrient malnutrition has become a major public health problem in developing countries, consumption of biofortified foods such as orange fleshed sweet potato has proved to be cost effective means of addressing vitamin A deficiency. This paper describes consumer preferences and willingness to pay for Orange fleshed Sweet potato (OFSP) juice based on a structured survey and taste tests administered to 946 participants (384 female and 562 male) chosen at random in Rwanda. Four juices types were tested: two popular brands of 100% pineapple juice, one 100%-OFSP juice, and one 80%

APA, Harvard, Vancouver, ISO, and other styles

47

Zvaigzne, Gaļina, and Daina Kārkliņa. "Health Promoting Chemical Components of Orange Juice." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (2013): 329–33. http://dx.doi.org/10.2478/prolas-2013-0061.

Full text

Abstract:

Abstract Citrus fruit or juice can be an excellent source of health-promoting substances at breakfast. A 150-200 ml glass of orange juice daily provides many nutrients required for good human health. As has been reported, vitamin C, thiamine (vitamin B1), riboflavin, vitamin A, vitamin D, vitamin E, pantothenic acid, vitamin B6, folate are present in oranges. Citrus juices also provide minerals - calcium, potassium, iron, zinc, magnesium, copper, and phosphorous, which are part of the vital enzyme system of the human body. In addition, several compounds - flavonoids and other health-promoting

APA, Harvard, Vancouver, ISO, and other styles

48

Oyedele, Oluwawapelumi A., Kolawole I. Ayeni, Whitney E. Okuma, et al. "Impact of consumer handling on bacteriological quality of orange and red grape juices." Croatian journal of food science and technology 17, no. 1 (2025): 166–76. https://doi.org/10.17508/cjfst.2025.17.1.11.

Full text

Abstract:

This study examined if the direct consumption of fruit juices from the juice packs, at intervals and irrespective of storage conditions between the consumption, could predispose fruit juices to bacterial contamination and consumers to health risks. The test group consumed either orange or red grape juices directly from the juice pack at 3-h intervals for a 6-h drinking regime, while storing the juices at ambient conditions or 4 °C. Control juice had no direct contact with the consumer’s mouth. Total bacterial counts (TBC) in the juices consumed directly from the packs and stored at ambient tem

APA, Harvard, Vancouver, ISO, and other styles

49

Sarvarian, Maryam, Afshin Jafarpour, Chinaza Godswill Awuchi, Ademiku O. Adeleye, and Charles Odilichukwu R. Okpala. "Changes in Physicochemical, Free Radical Activity, Total Phenolic and Sensory Properties of Orange (Citrus sinensis L.) Juice Fortified with Different Oleaster (Elaeagnus angustifolia L.) Extracts." Molecules 27, no. 5 (2022): 1530. http://dx.doi.org/10.3390/molecules27051530.

Full text

Abstract:

In Iran and other parts of Western Asia, the oleaster (Elaeagnus angustifolia L.) fruit is processed in the dried powdery form, and in recent times, increasingly applied/sprinkled in fruit juices such as those made from oranges (Citrus sinensis L.). To our best knowledge, the effectiveness of oleaster fruit extract in fortifying the orange juice has not yet been reported and the knowledge of this will greatly benefit the consumers, particularly those around the Western Asia region. This current work, therefore, investigated the changes in physicochemical, free radical activity, total phenolic

APA, Harvard, Vancouver, ISO, and other styles

50

Kiran Banan, Lata, and Amitha Hegde. "Plaque and salivary pH changes after consumption of fresh fruit juices." Journal of Clinical Pediatric Dentistry 30, no. 1 (2006): 9–13. http://dx.doi.org/10.17796/jcpd.30.1.40145263j4506793.

Full text

Abstract:

The concept of health has prevailed for centuries and the dietary habits are apparently changing with modernization. "Healthy eating" is now perceived to be important. The desirability of a healthful lifestyle has led to an increased consumption of juices. Drinking large amount of fruit juice is frequently practiced these days and the consumption of these juices is further modified with behavioral habits such as swishing and frothing the drinks around the mouth, sucking frozen fruit juices, use of feeder cups at bed time etc. Hence this study was conducted to find the acidogenic potential of t

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!