Relevant bibliographies by topics / Powdered juice

Contents

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

Academic literature on the topic 'Powdered juice'

Author: Grafiati
Published: 4 June 2021
Last updated: 14 February 2022

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

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Powdered 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.

Journal articles on the topic "Powdered juice"

1

García-Segovia, Purificación, Marta Igual, and Javier Martínez-Monzó. "Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties." Applied Sciences 11, no. 14 (2021): 6658. http://dx.doi.org/10.3390/app11146658.

Full text
Abstract:
Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) and betaxanthins (yellow-orange color), which have many nutritional and health benefits. Its use in the food industry is mainly as a powdered natural dye. This study aims to investigate the effect of adding pea protein to beetroot juice as an encapsulating agent, and the spray-dried temperature on the physicochemical, structural, and functional properties of the powder. The spray drying was conducted at 125 and 150 °C with 3.5% and 7% pea protei
APA, Harvard, Vancouver, ISO, and other styles
2

Ananieva, Valeriya, Lidiya Krichkovska, Anna Belinska, Volodimir Dubonosov, and Sergiy Petrov. "RESEARCH OF DRY PLANT CONCENTRATES – INGREDIENT OF A FOOD HEALTH IMPROVEMENT." EUREKA: Physics and Engineering 4 (July 29, 2016): 17–24. http://dx.doi.org/10.21303/2461-4262.2016.000124.

Full text
Abstract:
It is suggested to perfect technology of production of emulsive foodstuffs, as most consumed by all groups of population of Ukraine, by introduction to compounding of secondary wastes of exit-juice production and vine making as dry concentrates. Such method of enriching of foodstuffs will allow to bring down the deficit of necessary micro- and macronutrients, biologically active substances, and also to bring down indexes on the number of peroxide in the process of storage of low-caloric sauces due to being of natural antioxidants in powdered plant and vegetable material. Experiments were condu
APA, Harvard, Vancouver, ISO, and other styles
3

Ferreira, Stella Da Silva, Débora Perroni Da Cruz, Michel Nicolau Youssef, Rocio Del Pilar Benzedu Hernandez, Idalina Vieira Aoki, and Maria Angela Pita Sobral. "The effect of powdered juice on human dental enamel dissolution." Clinical and Laboratorial Research in Dentistry 21, no. 1 (2015): 44. http://dx.doi.org/10.11606/issn.2357-8041.clrd.2015.97559.

Full text
Abstract:
<p>Aim: The aim of this in vitro study was to evaluate the dissolution potential of an artificial powdered juice in human dental enamel. Methods: Three commercially available beverages were tested by first evaluating the pH and the titratable acidity. After this, 40 enamel specimens were individually immersed in the respective solutions for 120 min (n = 8) as follows: C+: distilled water (positive control); TAN: artificial powdered orange juice; DEL: natural orange juice, CC: Coca-Cola and C-: citric acid solution 1% (negative control). At the end, each solution was analyzed for the amou
APA, Harvard, Vancouver, ISO, and other styles
4

Lago, Camila Carvalho, Anahi Bernstein, Adriano Brandelli, and Caciano Zapata Noreña. "Characterization of Powdered Yacon (Smallanthus sonchifolius) Juice and Pulp." Food and Bioprocess Technology 5, no. 6 (2011): 2183–91. http://dx.doi.org/10.1007/s11947-011-0617-4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Choudhari, Manisha, and Dhirajsingh S. Rajput. "Comparative analytical study on effect of Bhavana on Karavellaka Churna (Momordica charantia Linn.) and Bhavita Karavellaka Churna." International Journal of Ayurvedic Medicine 11, no. 1 (2020): 113–19. http://dx.doi.org/10.47552/ijam.v11i1.1381.

Full text
Abstract:
Bhavana is an Ayurveda process of triturating a powdered drug with herbal juices or decoction. In classical texts this procedure is narrated to have potential to change or initiate positive therapeutic properties in a formulation. Ayurveda literature also shows that if Bhavana of drug juice is given to the powder of same drug then the final product will have few fold more activities than simple powder form of that drug. Present work was undertaken to study this concept on analytical ground as analysis provides basic understanding of changes in chemical composition which is actually related wit
APA, Harvard, Vancouver, ISO, and other styles
6

Zhang, Zhen Fa, Guang Shan Mu, Jin Yun Peng, Meng Zhou, Hao Wen, and Xiao Lin Zhang. "Study on Decolorization of Sugar Cane Juice Using Activated Carbons." Advanced Materials Research 529 (June 2012): 376–79. http://dx.doi.org/10.4028/www.scientific.net/amr.529.376.

Full text
Abstract:
Sugar cane juice decolorization was studied using four commercial activated carbons. In an attempt to relate decolorizing performances to the characteristics, reaction time and temperature, the color removal capabilities of activated carbons were measured. The four commercial activated carbons showed different decolorization efficiencies, which could be related to their physical and chemical properties. The decolorization efficiency of powdered activated carbon was much better than the others.
APA, Harvard, Vancouver, ISO, and other styles
7

Durigon, Angelise, Paula Gimenez de Souza, Bruno Augusto Mattar Carciofi, and João Borges Laurindo. "Cast-tape drying of tomato juice for the production of powdered tomato." Food and Bioproducts Processing 100 (October 2016): 145–55. http://dx.doi.org/10.1016/j.fbp.2016.06.019.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Dochitoiu, Ramona Andreea, Dan Cristian Vodnar, and Carmen Socaciu. "Efficiency of Edible Films Containing Bioactive Antimicrobials on Refrigerated Pork Meat." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (2014): 68. http://dx.doi.org/10.15835/buasvmcn-fst:10113.

Full text
Abstract:
Preserving food is an important link in ensuring their quality; it is always a matter of concern for consumers. Some of the most common microorganisms existing on the surface of refrigerated meat are the Escherichia coli and Listeria monocytogenes. The use of bioactive compounds from psyllium and noni juice could be a way for inactivation of unwanted bacteria and extend the shelf life of chilled meat due to antioxidant and antimicrobial properties of theirs bioactive compounds. The biofilm formed by fusing powdered psyllium with noni juice was tested on the inhibition of microorganisms on chil
APA, Harvard, Vancouver, ISO, and other styles
9

HANLEY, M. J., R. CERUNDOLO, N. RADWANSKI, and M. H. COURT. "Grapefruit juice, lyophilized grapefruit juice, and powdered whole grapefruit inhibit cytochrome P450-mediated triazolam hydroxylation by beagle dog liver microsomes." Journal of Veterinary Pharmacology and Therapeutics 33, no. 2 (2010): 189–95. http://dx.doi.org/10.1111/j.1365-2885.2009.01124.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Sussulini, A., A. G. Lima, E. C. Figueiredo, et al. "X-ray scattering information of ED-XRF technique for powdered fruit juice mixes." X-Ray Spectrometry 38, no. 3 (2009): 254–57. http://dx.doi.org/10.1002/xrs.1158.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Powdered juice"

1

Campos, Paulo Roberto Paiva. "Desenvolvimento de metodologia capaz de detectar e quantificar misturas de corantes em sucos artificiais em p?" Universidade Federal do Rio Grande do Norte, 2014. http://repositorio.ufrn.br:8080/jspui/handle/123456789/17792.

Full text
Abstract:
Made available in DSpace on 2014-12-17T15:42:29Z (GMT). No. of bitstreams: 1 PauloRPC_TESE.pdf: 4318214 bytes, checksum: 16d7ebf971b9474a0fcc950f85207be2 (MD5) Previous issue date: 2014-05-05<br>Foi desenvolvido um m?todo para detectar e quantificar misturas de corantes em sucos artificiais em p? fabricados no Brasil, de diferentes marcas e sabores. Foram estudados 6 corantes artificiais: amarelo tartrazina, amarelo crep?sculo, vermelho ponceau 4R, vermelho bordeaux S, vermelho 40 e azul brilhante presentes de forma unit?ria ou em misturas nos sucos com sabores laranja, tangerina, maracuj?,
APA, Harvard, Vancouver, ISO, and other styles
2

Sumonsiri, Nutsuda. "Effect of Powder and Target Properties on Food Powder Coating and Comparison of Solid-liquid Separation (SLS) and Vacuum Concentration of Tomato Juice." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1336625577.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Rodriguez, Carla Jeanette. "Product Development, Sensory Evaluation and Characterization of Bioactive Isothiocyanates from Broccoli Sprout Powder delivered in Tomato Juice." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1544800823179656.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Lima, Diana Clara Nunes de 1987. "Suco de banana em pó probiótico." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256422.

Full text
Abstract:
Orientador: Flávio Luís Schmidt<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-22T03:48:15Z (GMT). No. of bitstreams: 1 Lima_DianaClaraNunesde_M.pdf: 1229443 bytes, checksum: 3bcfa21ba3ebf6795172191e5d5be6df (MD5) Previous issue date: 2013<br>Resumo: O consumo de frutas vem crescendo no mercado nacional e internacional, o que está relacionado ao sabor, às preferências pessoais e com mudanças no comportamento do consumidor, que se preocupa cada vez mais com a saúde, o que promove um aumento na demanda
APA, Harvard, Vancouver, ISO, and other styles
5

Barbosa, Joana Inês Bastos. "Development of a functional orange juice powder by spray drying." Doctoral thesis, 2015. http://hdl.handle.net/10400.14/18115.

Full text
Abstract:
The concept of functional food products has acquired a huge dimension with the enormous number of people concerned about consuming foods with health benefits. An innovative non-dairy functional food would be very attractive, not only to these consumers but also to specific niches in the market (e.g. lactose intolerants and vegetarians). The aim of this work was to develop a powdered functional orange juice. For this, cultures with probiotic characteristics were used and the necessary conditions to obtain the dried product by spray drying were defined. Two cultures were selected, a commercial
APA, Harvard, Vancouver, ISO, and other styles
6

王伶銘. "Studies on the production of banana juice powder using spray drying." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/85918218340364672205.

Full text
Abstract:
碩士<br>國立屏東科技大學<br>食品科學系所<br>97<br>The objects of this study were to use pectinolytic enzyme to produce clarified banana juice and preparation of banana juice powder by spray drying technique. At clarified banana juice process, optimal enzyme treatment conditions with respect to enzyme concentration, incubation time and temperature were 300 ppm, 2hr and 45℃ respectively, which could get the best yield (69.44%). At spray drying process, the banana juices without any drying aid were unable to produce banana juice powder under various spray drying condition. However, banana juice powder could b
APA, Harvard, Vancouver, ISO, and other styles
7

YANG, MING-GUAN, and 楊明全. "Study on the preparation of strawberry juice powder by spray drying technique." Thesis, 1988. http://ndltd.ncl.edu.tw/handle/86912323893139925931.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Chuo, Ya-Yi, and 卓雅怡. "Studies on utilization of canned mackerel cooking juice as powder seasoning ingredient and fish sauce." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/28089692769730229617.

Full text
Abstract:
碩士<br>國立臺灣海洋大學<br>食品科學系<br>94<br>Canned seafood is an important seafood industry in Taiwan, of which tomato canned mackerel is the biggest one. The process produces a large amount of cooking juice. To increase the value-added of waste juice, this study was to make it into seasoning ingredient and fish sauce. Five juice samples from 3 plants contained the moisture of 94.96~96.35%, protein 1.92~3.75%, volatile basic nitrogen (VBN) 7.26~14.27 mg/100 g, trimethylamine (TMA) 0.39~4.06 mg/100 ml, NH3 2.40~5.24 mg/100 ml and pH value ranged from 5.95 to 6.39. The total amounts of free amine acids (FA
APA, Harvard, Vancouver, ISO, and other styles
9

Wu, Shih-Hao, and 吳士豪. "Effect of far-infrared freeze drying on antioxidative properties of the aqueous extract of wheat grass juice powder." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/97826467706387132123.

Full text
Abstract:
碩士<br>中興大學<br>食品暨應用生物科技學系<br>95<br>In this study, wheat grass juice was treated with freeze drying combined with far infra-red (FIR). Drying efficiency and antioxidant properties of wheat grass juice powder (WGJP) were then investigated. Result showed that FIR is capable of decreasing the drying time by 50%, and increasing drying temperature and shortening the distance between FIR emitter and samples would be an effective way to raise drying rate. As to antioxidant activities, samples treated by FIR exhibited higher scavenging ability of DPPH and ABTS radical, reducing power and total phenol c
APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "Powdered juice"

1

Gamse, T., R. Marr, F. Fröschl, and E. Moschitz. "Production of Powdery Products out of Concentrated Fruit-Juices and other Food and Bio-Products." In Developments in Food Engineering. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_295.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Powdered juice"

1

Martínez-Navarrete, Nuria, María del Mar Camacho, Marta Igual, and Juan José Martínez-Lahuerta. "Bioavailability of freeze-dried and spray-dried grapefruit juice vitamin C." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7478.

Full text
Abstract:
An alternative as to offer higher stable and easy handling than fresh fruit is in powdered form, as long as the process used to obtain it ensures a high quality product. The objective of this study was to compare the bioavailability of the vitamin C of a juice prepared from powdered grapefruit obtained by freeze-drying and by spray-drying. A trial was conducted with 11 healthy volunteers. A relative increase of 1,4 – 25,8 % of blood serum vitamin C concentration was quantified after juices intake, with no significant differences (p&amp;gt;0.05) due to the process used to obtain the powder. Key
APA, Harvard, Vancouver, ISO, and other styles
2

Qiu, Jun, R. M. Boom, and M. A. I. Schutyser. "Agitated thin-film drying of spinach juice." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7515.

Full text
Abstract:
Agitated thin film dryers (ATFD) has been considered as an effective technology for drying viscous liquid foods, pastes or pureed foods. In this study, a lab-scale ATFD was developed and applied for drying of juices from spinach leaves at varying temperature (60 – 90 ˚C), feed rate (0.3 – 0.5 kg/h) and blade rotation speed (300 – 600 RPM) combinations. Juice suspensions were successfully dried into powder with a moisture content ranging from 0.049 to 0.114 kg/kg total. Increasing the wall temperature and feed rate were found to improve the specific evaporation rate and evaporation rate of the
APA, Harvard, Vancouver, ISO, and other styles
3

Tan, Lee Woun, Farah Saleena Taip, Mohd Nordin Ibrahim, and Raja Kamil. "Empirical modeling and control for spray drying of orange juice powder." In 2011 Fourth International Conference on Modeling, Simulation and Applied Optimization (ICMSAO). IEEE, 2011. http://dx.doi.org/10.1109/icmsao.2011.5775537.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Zaborowicz, Maciej, Krzysztof Przybył, Jolanta Gawałek, Łukasz Gierz, Mateusz Łukomski, and Piotr Boniecki. "Recognition of color changes in strawberry juice powders using self-organizing feature map." In Tenth International Conference on Digital Image Processing (ICDIP 2018), edited by Xudong Jiang and Jenq-Neng Hwang. SPIE, 2018. http://dx.doi.org/10.1117/12.2503101.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Dariush Zare, Alireza Salehi, and Mehrdad Niakousari. "Determination of Physical Properties of Sour Orange Juice Powder Produced by a Spray Dryer." In 2012 Dallas, Texas, July 29 - August 1, 2012. American Society of Agricultural and Biological Engineers, 2012. http://dx.doi.org/10.13031/2013.41947.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Dattatreya M Kadam, Monika Sharma, Sonia Chadha, and Robin A Wilson. "Effect of Particle Size of Foam Mat Dried Tomato Juice Powder on Various Physical and Sensory Attributes." In 2012 Dallas, Texas, July 29 - August 1, 2012. American Society of Agricultural and Biological Engineers, 2012. http://dx.doi.org/10.13031/2013.41808.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Powdered juice"

1

Sindelar, Jeffrey J., Joseph C. Cordray, and Joseph G. Sebranek. Effects of Vegetable Juice Powder and Incubation Time on Cured Meat Properties of Frankfurter-Style Cooked Sausages and Ready-to-Eat Hams. Iowa State University, 2008. http://dx.doi.org/10.31274/ans_air-180814-801.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Powdered juice' for particular source types:
Journal articles
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!

To the bibliography