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Articles de revues sur le sujet « Commercially prepared fruit juice »

Auteur : Grafiati

Publié le 4 juin 2021

Mis à jour le 1 février 2022

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1

B. C., Obasi, Whong C. M. Z., Ameh J. B., and Ella E. E. "Microbiological Quality Assessment of Commercially and Laboratory Prepared Orange Juice." Journal of Biotechnology Research, no. 52 (February 15, 2019): 19–27. http://dx.doi.org/10.32861/jbr.52.19.27.

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Orange juice has become one of the most widely accepted natural beverages due to its invigorating flavours, source of quick energy in the form of natural sugars and its nutrient which support the growth of acid tolerant bacteria, yeasts and moulds. Present investigation was conducted to study the microbiological examination of commercially and freshly prepared orange juices. Freshly prepared orange juices were pasteurised, carbonated, concentrated and chemically treated with a preservative (sodium metabisulphite) and stored under, freezer, refrigeration and ambient temperature for 90 days. The

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Mihaylova, Dasha, Ivelina Desseva, Magdalena Stoyanova, Nadezhda Petkova, Margarita Terzyiska, and Anna Lante. "Impact of In Vitro Gastrointestinal Digestion on the Bioaccessibility of Phytochemical Compounds from Eight Fruit Juices." Molecules 26, no. 4 (February 23, 2021): 1187. http://dx.doi.org/10.3390/molecules26041187.

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Fruits contain a number of useful substances including antioxidants. Their bio-accessibility after passing through the digestive tract is of primary importance when considering their benefits. In this respect, we investigated the effect of in vitro digestion on the phytochemicals of eight fruit juices. Freshly prepared juices from pomegranate, orange and grapefruit were used as well as commercially available juices from cherry, black grapes and aloe vera, blackberry and chokeberry, and two types of chokeberry and raspberries. Spectrophotometric and HPLC methods were used in order to analyse th

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Sultana, F., LW Marzan, and SA Mina. "Microbiological quality assessment of locally vended and commercially packed fruit juices in Chittagong city of Bangladesh." Journal of Bio-Science 27 (December 26, 2019): 43–58. http://dx.doi.org/10.3329/jbs.v27i0.44670.

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Microbiological investigation has been undertaken for freshly prepared and commercially packed fruit juices of Chittagong city, Bangladesh. Physicochemical analysis as pH, sugar content, total soluble solid (TSS), total dissolved solid (TDS), acidity, moisture content and microbiological parameters i.e. total viable count (TVC), total coliform count (TCC), fecal coliform count (FCC), total staphylococcal count (TSC), Vibrio spp., Salmonella spp., Shigella spp. were examined for all samples. No microorganisms were found positive in packed fruit juice samples, whereas the range of TVC, TCC, and

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M. Saadullah, Asia A., and Samir K. A. Bdullah. "Fungal contamination of dried vine fruits and ochratoxin a detection in grape juice from Duhok, Iraq." Innovaciencia Facultad de Ciencias Exactas Físicas y Naturales 6, no. 2 (December 28, 2018): 1–8. http://dx.doi.org/10.15649/2346075x.472.

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Introduction: Dried vine fruits (raisins) and their juice are widely consumed by human as a diet. Raisins have been shown highly contaminated with ochratoxin A (OTA) and OTA-producing fungi. Ochratoxin A is a potent nephrotoxic and carcinogen to human and animals. Materials and Methods: Dried vine fruit samples was obtained from local shops for fruit juice and soft drinks in Duhok province. Two different media, Dichloran R ose Ben gal Chloromphenicol Agar (DRBC) and Dichloran 18 % Glycerol Agar (DG-18) was used for the counting and isolation of fungi from dried vine fruits. Grape juice were pr

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Leopold, Loredana F., Nicolae Leopold, Horst-A. Diehl, and Carmen Socaciu. "Quantification of carbohydrates in fruit juices using FTIR spectroscopy and multivariate analysis." Spectroscopy 26, no. 2 (2011): 93–104. http://dx.doi.org/10.1155/2011/285890.

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A combination of Fourier-transform infrared spectroscopy (FTIR) and multivariate statistics was applied as screening tool for the quantitative determination of carbohydrates, such as glucose, fructose and sucrose, in 28 processed commercial fruit juices and 5 genuine juices obtained from squeezed fruits. A number of 13 mixtures of glucose, fructose and sucrose standard solutions were prepared at different concentrations, scanned by attenuated total reflectance (ATR) FTIR spectroscopy and analyzed in the 900 and 1400 cm−1spectral range. Principal component analysis (PCA) of the standard carbohy

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Shrikant Thakur, Jyotsna. "HMF as a Quality Indicator in Garcinia indica Fruit Juice Concentrate." Current Research in Nutrition and Food Science Journal 6, no. 1 (April 10, 2018): 227–33. http://dx.doi.org/10.12944/crnfsj.6.1.26.

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Garcinia indica is commonly found fruit in India and known for its therapeutic applications. In Particular, its fruit juice concentrate is used as a refreshing drink and for certain therapeutic uses. However, this concentrate contains high amount of sugar and the way it is processed may result in undesirable products and quality deterioration. This study investigates the presence of 5-Hydroxymethylfurfural (5-HMF) in the fruit concentrate which is essentially formed from sugar dehydration, especially in the food which undergoes thermal treatment. The three types of samples used for the study a

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AlJahani, Amani, and Rana Cheikhousman. "Nutritional and sensory evaluation of pumpkin-based (Cucurbita maxima) functional juice." Nutrition & Food Science 47, no. 3 (May 8, 2017): 346–56. http://dx.doi.org/10.1108/nfs-07-2016-0109.

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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

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Templeton, Susan B., Martha Marlette, Kirk W. Pomper, and Snake C. Jones. "Favorable Taste Ratings for Several Pawpaw Products." HortTechnology 13, no. 3 (January 2003): 445–48. http://dx.doi.org/10.21273/horttech.13.3.0445.

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Marketed as a fresh fruit, the pawpaw (Asimina triloba) has a short shelf life, only 2-3 days at room temperature and up to 3 weeks with refrigeration. There is commercial processing potential for pawpaw pulp in juices, ice cream, yogurt, baked goods, and other products. Consumer acceptability of such products needs to be investigated. One hundred and five attendees of the 2nd Annual Pawpaw Field Day at Kentucky State University (KSU), Frankfort, Ky., participated in a tasting of pawpaw products; 56% of tasters were male; 76% were over 40 years of age; 72% of tasters had eaten pawpaw previousl

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Matsuura, Fernando César Akira Urbano, Marília Ieda da Silveira Folegatti, Ricardo Luís Cardoso, and Daniel Costa Ferreira. "Sensory acceptance of mixed nectar of papaya, passion fruit and acerola." Scientia Agricola 61, no. 6 (December 2004): 604–8. http://dx.doi.org/10.1590/s0103-90162004000600007.

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

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Jothi, JS, P. Karmoker, and K. Sarower. "Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies." Journal of the Bangladesh Agricultural University 12, no. 1 (December 31, 2014): 195–201. http://dx.doi.org/10.3329/jbau.v12i1.21412.

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Fruits and vegetables belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Es

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Pimenta Barros, Zilmar Meireles, Jocelem Mastrodi Salgado, Priscilla Siqueira Melo, and Fuvia de Oliveira Biazotto. "Enrichment of Commercially-Prepared Juice With Pomegranate (Punica granatum L.) Peel Extract as a Source of Antioxidants." Journal of Food Research 3, no. 6 (November 5, 2014): 179. http://dx.doi.org/10.5539/jfr.v3n6p179.

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<p>Ready-to eat foods meet the demands of a modern lifestyle and the number of people seeking food that is convenient and safe is increasing. The extracts of peels from four different fruits were tested as potential value-added foods to offer to consumers. Physical and chemical analyses of the peel extracts were conducted to measure total phenolic compounds, tannins, phytic acid and antioxidant activity using the 1’-1’Diphenyl-2’picrylhydrazyl, and 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid methods. The result of screening the antioxidant activity showed that the pomegranate

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İlhan, Mert, Burçin Ergene, Ipek Süntar, Serkan Özbilgin, Gülçin Saltan Çitoğlu, M. Ayşe Demirel, Hikmet Keleş, Levent Altun, and Esra Küpeli Akkol. "Preclinical Evaluation of Antiurolithiatic Activity ofViburnum opulusL. on Sodium Oxalate-Induced Urolithiasis Rat Model." Evidence-Based Complementary and Alternative Medicine 2014 (2014): 1–10. http://dx.doi.org/10.1155/2014/578103.

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The aim of the present research is to evaluate the antiurolithiatic effect of the various extracts prepared from the fruits ofViburnum opulusL., in regard to its ethnobotanical record. To induce urolithiasis, 70 mg/kg sodium oxalate was injected to the rats which were housed individually in metabolic cages. The test materials were applied during 7 days. Biochemical (urine and serum parameters), histopathological and antioxidant (TBARs, TSH and GSH) assays were conducted. The urine samples were examined by light microscope for the determination of the calcium oxalate crystals. Lyophilized juice

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Porto-Luz, Rayssa G. L., Amanda J. B. de Moura, Bibiana da Silva, Roseane Fett, Marcos A. da Mota Araújo, and Regilda S. dos Reis Moreira-Araújo. "Identification and Quantification of Antioxidant Compounds in Clarified Cashew Apple Juice ‘Cajuína’." Current Nutrition & Food Science 16, no. 4 (July 13, 2020): 585–91. http://dx.doi.org/10.2174/1573401315666190206124545.

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Background: Cajuína is obtained through clarification of cashew apple juice (Anacardium occidentale L.), a non-diluted and non-fermented beverage, which is prepared from the edible part of the pseudo-fruit. Objective: This study sought to identify and quantify phenolic compounds, determine vitamin C content, total flavonoid content, and the antioxidant activity of two commercial brands of clarified cashew apple juice (cajuína) produced in Piauí, Brazil. Methods: Spectrophotometric and high performance liquid chromatography were used. Results: A high vitamin C content was found mainly in brand

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Brown, Paula N., and Paul R. Shipley. "Determination of Anthocyanins in Cranberry Fruit and Cranberry Fruit Products by High-Performance Liquid Chromatography with Ultraviolet Detection: Single-Laboratory Validation." Journal of AOAC INTERNATIONAL 94, no. 2 (March 1, 2011): 459–66. http://dx.doi.org/10.1093/jaoac/94.2.459.

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Abstract A single-laboratory validation study was conducted on an HPLC method for the detection and quantification of cyanidin-3-O-galactoside (C3Ga), cyanidin-3-O-glucoside (C3Gl), cyanidin-3-O-arabinoside (C3Ar), peonidin-3-O-galactoside (P3Ga), and peonidin-3-O-arabinoside (P3Ar) in cranberry fruit (Vaccinium macrocarpon Aiton) raw material and finished products. An extraction procedure using a combination of sonication and shaking with acidified methanol was optimized for all five anthocyanins in freeze-dried cranberry fruit and finished products (commercial extract powder, juice, and juic

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Sumonsiri, Nutsuda, Pornthip Phalaithong, Amornrat Mukprasirt, and Rattakorn Jumnongpon. "Value Added Gummy Jelly from Palmyra Palm (Borassus flabellifer Linn.)." E3S Web of Conferences 302 (2021): 02002. http://dx.doi.org/10.1051/e3sconf/202130202002.

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The palmyra palm (Borassus flabellifer Linn.) is a multipurpose tree. It is commonly found along the coasts of Africa, South Asia and Southeast Asia due to its strong tap root system’s ability to store a large volume of water and raise the water table level in the surrounding area. Several uses of this plant include beverages, food, medicine, fiber and timber. Unfortunately, due to the short shelf-life of palmyra palm fruit, more than 60% of the annual fruit yield is lost within 10 days of harvesting, and there is limited commercial use of ripe palm fruit. As a result, the physical properties,

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Wieser, Herbert, and Katharina Scherf. "Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities." Nutrients 10, no. 10 (October 2, 2018): 1411. http://dx.doi.org/10.3390/nu10101411.

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Gluten is the trigger for celiac disease (CD), non-celiac gluten/wheat sensitivity (NCGS), and wheat allergy. An oral food challenge is often needed for diagnosis, but there are no standardized gluten challenge materials with known composition available. To fill this gap, two materials, commercially available gluten and a food-grade gluten hydrolysate (pepgluten), were extensively characterized. Pepgluten was prepared from gluten by incubation with a pepsin dietary supplement and acetic acid at 37 °C for 120 min. The components of pepgluten were crude protein (707 mg/g), starch (104 mg/g), wat

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YEH, JUI-YUEH, ELLIS HOOGETOORN, and JINRU CHEN. "Influence of Calcium Lactate on the Fate of Spoilage and Pathogenic Microorganisms in Orange Juice." Journal of Food Protection 67, no. 7 (July 1, 2004): 1429–32. http://dx.doi.org/10.4315/0362-028x-67.7.1429.

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Calcium lactate is used by the beverage industry as a source of calcium to fortify fruit juice. The objective of this study was to evaluate the influence of various concentrations of calcium lactate on the fate of pathogenic and spoilage microorganisms in orange juice. Commercial nonfortified orange juice was supplemented with calcium lactate at a concentration equivalent to 0, 5, 10, 15, 20, 25, or 30% dietary reference intake. The pH of each fortified juice was adjusted to 3.6 or 4.1. The prepared juice samples were inoculated separately with a three-strain mixture of salmonellae, a three-st

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Balli, Diletta, Lorenzo Cecchi, Mohamad Khatib, Maria Bellumori, Francesco Cairone, Simone Carradori, Gokhan Zengin, Stefania Cesa, Marzia Innocenti, and Nadia Mulinacci. "Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of Punica granatum L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides." Antioxidants 9, no. 3 (March 13, 2020): 238. http://dx.doi.org/10.3390/antiox9030238.

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Pomegranate is receiving renewed commercial and scientific interest, therefore a deeper knowledge of the chemical composition of the fruits of less studied varieties is required. In this work, juices from arils and decoctions from mesocarp plus exocarp were prepared from fifteen varieties. Samples were submitted to High Performance Liquid Chromatography—Diode Array Detector–Mass Spectrometry, spectrophotometric and colorimetric CIEL*a*b* analyses. Antioxidant, antiradical and metal chelating properties, inhibitory activity against tyrosinase and α-amylase enzymes were also evaluated. All varie

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Velasco-Hernández, Almadalia, Crescenciano Saucedo-Veloz, Martha Elva Ramírez-Guzmán, Sergio Humberto Chávez-Franco, Salvador Valle-Guadarrama, and Daniela Saucedo-Reyes. "Effect of moderate thermal treatments on the inactivation of a strain of Listeria monocytogenes and physicochemical properties of soursop pulp." Food Science and Technology International 26, no. 6 (March 29, 2020): 535–48. http://dx.doi.org/10.1177/1082013220913357.

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Soursop ( Annona muricata L.) is a commercially important tropical fruit, whether fresh or processed as a pasteurized or frozen pulp used to prepare juice, drinks, nectar, ice cream, popsicles, and desserts. Besides preserving quality, another preoccupation in the processing of fruit pulps is product safety. Several studies show the association between pulp processing and the development of various microorganisms; however, few have focused on the association between L. monocytogenes and the pulp of sour fruits. The objective was to evaluate the effect of moderate thermal treatments on the inac

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HEFLE, SUSAN L., and DEBRA M. LAMBRECHT. "Validated Sandwich Enzyme-Linked Immunosorbent Assay for Casein and Its Application to Retail and Milk-Allergic Complaint Foods." Journal of Food Protection 67, no. 9 (September 1, 2004): 1933–38. http://dx.doi.org/10.4315/0362-028x-67.9.1933.

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Cows' milk is a commonly allergenic food. Cross-contamination of milk proteins into nondairy, kosher-pareve foods prepared on shared processing equipment can cause severe, life-threatening reactions in milk-allergic individuals. A sandwich-type enzyme-linked immunosorbent assay (ELISA; 96-well plate format) was developed for the detection of undeclared casein in foods. Rabbit anti-casein antibodies were used as the capture reagent. Food samples and standards were ground, extracted in 0.01 M phosphate-buffered saline, clarified by centrifugation, and added to the wells. Goat anti-casein antibod

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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 (September 3, 2012): 80–86. http://dx.doi.org/10.3329/jbcs.v25i1.11778.

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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

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Oishi, Mitsuo, Kazuo Onishi, Itsu Kano, Hiroyuki Nakazawa, and Shinzo Tanabe. "Capillary Gas Chromatographic Determination of Thiabendazole in Citrus and Apple Juices." Journal of AOAC INTERNATIONAL 77, no. 5 (September 1, 1994): 1293–96. http://dx.doi.org/10.1093/jaoac/77.5.1293.

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Abstract A rapid and simple procedure for the determination of thiabendazole (TBZ) residue in citrus and apple juices is described. A juice sample is made basic with 2M NaOH and applied to a disposable Extrelut prepacked column. TBZ is eluted with hexane–ethyl acetate (3 + 1) from the column. The eluate is evaporated to dryness under reduced pressure and then dissolved in an internal standard solution. TBZ is monitored without derivatization by capillary gas chromatography with nitrogen-phosphorus detection. The recoveries of TBZ added to fruit juices at 0.05-1.0 μg/g were 90-96%. The limit of

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Rupasinghe, H. P. V., G. M. Huber, C. Embree, and P. L. Forsline. "Red-fleshed apple as a source for functional beverages." Canadian Journal of Plant Science 90, no. 1 (January 1, 2010): 95–100. http://dx.doi.org/10.4141/cjps09057.

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The potential of anthocyanin pigments in fruits and vegetables to provide protection against oxidative damage is well known. Cyanidin-3-O-galactoside is a naturally occurring red pigment commonly found in skin of apples but also present in flesh of certain crab apple and apple genotypes. The purpose of this study was to investigate the cyanidin-3-O-galactoside concentration and antioxidant capacity of juice made from 14 genotypes of red-fleshed apples in comparison to three white-fleshed apple cultivars and three commercial apple juices. Cyanidin-3-O-galactoside was found only in the juice mad

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Kántor, Andrea, Loránd Alexa, Béla Kovács, and Nikolett Czipa. "Determination of element contents of commercial and homemade jams." Acta Agraria Debreceniensis, no. 74 (June 30, 2018): 71–75. http://dx.doi.org/10.34101/actaagrar/74/1667.

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Various products could be prepared by using fruits as raw materials. In Hungary, the most popular fruit products are spirit, jams, preserves, juices and dried fruits. Jams are made from different fruits, with different fruit content, technology and additives. They can be used for different products or they can be consumed by themselves. These products and their related production processes have great traditions in Hungary. In addition, they are widely used. The aim of our study was to determine the element content of jams and to compare these samples based on their micro- and macroelemen

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KIM, HOIKYUNG, and LARRY R. BEUCHAT. "Survival and Growth of Enterobacter sakazakii on Fresh-Cut Fruits and Vegetables and in Unpasteurized Juices as Affected by Storage Temperature." Journal of Food Protection 68, no. 12 (December 1, 2005): 2541–52. http://dx.doi.org/10.4315/0362-028x-68.12.2541.

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Enterobacter sakazakii is an emerging foodborne pathogen that has caused illnesses and deaths in infants and elderly immunocompromised adults. Outbreaks of E. sakazakii infection have been associated with infant formulas, but the documented presence of this pathogen in a wide variety of ready-to-eat foods, including lettuce and other raw vegetables, makes it important to learn more about its behavior in these environments. We investigated the survival and growth characteristics of E. sakazakii on fresh-cut apple, cantaloupe, strawberry, watermelon, cabbage, carrot, cucumber, lettuce, and tomat

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Penniston, Kristina L., Stephen Y. Nakada, Ross P. Holmes, and Dean G. Assimos. "Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products." Journal of Endourology 22, no. 3 (March 2008): 567–70. http://dx.doi.org/10.1089/end.2007.0304.

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Li, Zeng Xin, Xu Yi Zhou, Zhong He Tian, Hong Li, and Sa Sa Wang. "Application of Modified Chitosan in Fruit Juice Clarification." Applied Mechanics and Materials 651-653 (September 2014): 211–14. http://dx.doi.org/10.4028/www.scientific.net/amm.651-653.211.

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The clarify fruit juice has the characteristics of clear bright and current commercially available in the beverage industry and international trade market. Chitosan clarification method has the compatibility, complete degradation and degradation metabolites of low toxicity and good biological and is widely used in juice production in the fruit and vegetable clarification. Some research shows that factors affecting the results of juice clarification are chitosan dosage, temperature, time, solution of pH, the molecular weight of chitosan solution viscosity size.Chitosan used in fruit juice proce

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Anozie, R. C., K. O. Omeje, and S. O. Eze. "Studies on industrially processed fruit juice and freshly prepared fruit juice sold in Enugu State, Nigeria." Bio-Research 16, no. 1 (November 22, 2019): 1033. http://dx.doi.org/10.4314/br.v16i1.5.

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FRANK, R., H. E. BRAUN, B. D. RIPLEY, and R. PITBLADO. "Residues of Nine Insecticides and Two Fungicides in Raw and Processed Tomatoes." Journal of Food Protection 54, no. 1 (January 1, 1991): 41–46. http://dx.doi.org/10.4315/0362-028x-54.1.41.

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The objective of this study was to determine preharvest intervals for nine insecticides (acephate, azinphosmethyl, carbaryl, demeton, diazinon, dimethoate, endosulfan, malathion, and permethrin) and two fungicides (captafol and chlorothalonil) in order to produce raw tomato fruit and juice with residue levels below 0.1 and 0.01 mg kg−1, respectively. Over a four-year period (1985–88) ripe tomato fruit was commercially treated with these 11 pesticides and harvested on days 0, 1, 3 and 6, 7, or 8 after spraying. Both raw fruit and processed juice were then analyzed for residues. Residues of the

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Avinash Kumar Reddy G, Samitha Krishna S, Bhavana P, Neelima S, Sanjidha S, and Prathyusha S. "Preparation and evaluation of fruit face wash." International Journal of Research in Phytochemistry and Pharmacology 9, no. 1 (June 19, 2020): 1–5. http://dx.doi.org/10.26452/ijrpp.v9i1.1159.

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Human skin is the highly exposed body organ to pathogens and disease causing micro organism. So it requires a lot of protection and care. Chemical antibiotic gels and anti-acne washes or masks are currently available in the market which are composed of synthetic drugs. Unfortunately these drugs have potential side effects besides curing diseases and fighting pathogens. The need brings us the idea of incorporating the herbs in the formulations to treat acnes. In the current research, herbal face wash is prepared and evaluated for its properties and potency. The Fruit Facewash gel containing gra

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Obasi, B. C., C. M. Z. Whong, and J. B. Ameh. "Nutritional and sensory qualities of commercially and laboratory prepared orange juice." African Journal of Food Science 11, no. 7 (July 31, 2017): 189–99. http://dx.doi.org/10.5897/ajfs2015.1371.

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Khan, Mohammad Rizwan, Mohamed Ouladsmane, Ahmad Moid Alammari, and Mohammad Azam. "Bisphenol A leaches from packaging to fruit juice commercially available in markets." Food Packaging and Shelf Life 28 (June 2021): 100678. http://dx.doi.org/10.1016/j.fpsl.2021.100678.

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Bates, Terry, and Justin Morris. "Mechanical Cane Pruning and Crop Adjustment Decreases Labor Costs and Maintains Fruit Quality in New York ‘Concord’ Grape Production." HortTechnology 19, no. 2 (January 2009): 247–53. http://dx.doi.org/10.21273/hortsci.19.2.247.

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Four pruning techniques were evaluated from 1999 to 2003 in a commercial ‘Concord’ (Vitis labruscana) vineyard in Westfield, NY. Manual pruning, mechanical pruning with manual pruning follow-up, mechanical pruning with fruit thinning, and minimal pruning with fruit thinning averaged a 2.4-fold difference in retained nodes per vine. Treatments with crop adjustment required fruit thinning in 3 of 5 years to maintain an acceptable crop size. Manually pruned vines, mechanically pruned vines with manual follow-up pruning, and mechanically pruned vines with crop adjustment had similar yields, juice

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Parker, Jennifer K., Sarah R. Wisotsky, Evan G. Johnson, Faraj M. Hijaz, Nabil Killiny, Mark E. Hilf, and Leonardo De La Fuente. "Viability of ‘Candidatus Liberibacter asiaticus’ Prolonged by Addition of Citrus Juice to Culture Medium." Phytopathology® 104, no. 1 (January 2014): 15–26. http://dx.doi.org/10.1094/phyto-05-13-0119-r.

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Huanglongbing, or citrus greening disease, is associated with infection by the phloem-limited bacterium ‘Candidatus Liberibacter asiaticus’. Infection with ‘Ca. L. asiaticus’ is incurable; therefore, knowledge regarding ‘Ca. L. asiaticus’ biology and pathogenesis is essential to develop a treatment. However, ‘Ca. L. asiaticus’ cannot currently be successfully cultured, limiting its study. To gain insight into the conditions conducive for growth of ‘Ca. L. asiaticus’ in vitro, ‘Ca. L. asiaticus’ inoculum obtained from seed of fruit from infected pomelo trees (Citrus maxima ‘Mato Buntan’) was ad

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Aneja, Kamal Rai, Romika Dhiman, Neeraj Kumar Aggarwal, Vikas Kumar, and Manpreeet Kaur. "Microbes Associated with Freshly Prepared Juices of Citrus and Carrots." International Journal of Food Science 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/408085.

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Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot) by serial dilution agar plate technique. A total of 30 juice samples were examined for their microbiological quality. Twenty-five microbial species including 9 ba

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Chen, Xiao, Joanna Le Hoong Ting, Yaoyao Peng, Pipat Tangjaidee, Yongchao Zhu, Qili Li, Yang Shan, and Siew Young Quek. "Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling." Foods 10, no. 1 (January 8, 2021): 123. http://dx.doi.org/10.3390/foods10010123.

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This study aimed to offer an alternative way for delivering the benefits of the mandarin fruit juice to consumers via spray drying microencapsulation. Two mandarin cultivars, Afourer (A) and Richard Special (RS), were studied. Three types of juice sample were prepared, i.e., the whole fruit juice (A3 & RS3), the flavedo-removed fruit juice (A2 & RS2), and the peel-removed fruit juice (A1 & RS1) samples. Gum Acacia and maltodextrin (ratio of 1:1, w/w) were chosen as wall matrices for aiding the drying of the juice samples while using a microfluidic-jet spray dryer. The properties of

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Chen, Xiao, Joanna Le Hoong Ting, Yaoyao Peng, Pipat Tangjaidee, Yongchao Zhu, Qili Li, Yang Shan, and Siew Young Quek. "Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling." Foods 10, no. 1 (January 8, 2021): 123. http://dx.doi.org/10.3390/foods10010123.

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This study aimed to offer an alternative way for delivering the benefits of the mandarin fruit juice to consumers via spray drying microencapsulation. Two mandarin cultivars, Afourer (A) and Richard Special (RS), were studied. Three types of juice sample were prepared, i.e., the whole fruit juice (A3 & RS3), the flavedo-removed fruit juice (A2 & RS2), and the peel-removed fruit juice (A1 & RS1) samples. Gum Acacia and maltodextrin (ratio of 1:1, w/w) were chosen as wall matrices for aiding the drying of the juice samples while using a microfluidic-jet spray dryer. The properties of

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Boycheva, S., T. Dimitrov, N. Naydenova, and G. Mihaylova. "Quality characteristics of yogurt from goat's milk, supplemented with fruit juice." Czech Journal of Food Sciences 29, No. 1 (February 14, 2011): 24–30. http://dx.doi.org/10.17221/171/2008-cjfs.

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Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher compared to control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acid

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Mohammadi, Shabnam, and Parisa Ziarati. "Heavy Metal Removal from Commercially-available Fruit Juice Packaged Products by Citric Acid." Oriental Journal of Chemistry 31, no. 1 (March 28, 2015): 409–16. http://dx.doi.org/10.13005/ojc/310148.

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Rhee, Jinnie J., Josiemer Mattei, and Hannia Campos. "Association between commercial and traditional sugar-sweetened beverages and measures of adiposity in Costa Rica." Public Health Nutrition 15, no. 8 (April 12, 2012): 1347–54. http://dx.doi.org/10.1017/s1368980012001000.

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AbstractObjectiveIncreasing trends in the consumption of commercial sugar-sweetened beverages (SSB) have occurred in parallel with rising levels of obesity in Latin America, but data showing the relationship between these SSB and obesity are limited. The current study examined the association between commercial and traditional SSB and measures of adiposity in Costa Rica.DesignA cross-sectional analysis was conducted in which the exposure, SSB intake, was defined as frequency of daily servings of ‘fresco’ (a traditional home-made beverage), fruit drink (commercially available SSB), soda and fru

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Bolarinwa, I. F., T. E. Aruna, A. O. Abioye, and O. E. Adelakun. "Influence of cashew steaming on the quality attributes of cashew-pawpaw mixed fruit juice." Agrosearch 20, no. 1 (August 18, 2020): 34–44. http://dx.doi.org/10.4314/agrosh.v20i1.4s.

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Cashew is a tree crop that is valued for its nuts, with the fleshy fruits (cashew apple) receiving little attention due to its high acidity. In this study, ascorbic acid, total solid, total soluble solid, pH, titratable acidity and microbial stability of cashew-pawpaw juice prepared by mixing varying proportions (90:10, 80:20, 70:30, 60:40, 50:50) of raw or steamed cashew and pawpaw puree were evaluated. Increased in ascorbic acid (10.20-23.96 mg/100 g), total solid (8.03-12.37%), total soluble solid (1.37-3.5%) and pH (3.68-4.65) were recorded for the cashew-pawpaw juice samples. The titratab

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Sales, Anne Caroline de Albuquerque, Lizeth Mercedes Garcia Jaimes, Marcos Batista Machado, Edgar Aparecido Sanches, Pedro Henrique Campelo, Hileia dos Santos Barroso, Lúcia Schuch Boeira, and Jaqueline de Araújo Bezerra. "Fermented beverages based on Hylocereus lemairei (Hook.) fruits: Chemical characterization and antioxidant capacity evaluation." Research, Society and Development 10, no. 6 (May 22, 2021): e12010615490. http://dx.doi.org/10.33448/rsd-v10i6.15490.

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Hylocereus lemairei (Hook.) is a plant popularly known as pitaya-purple, whose fruits are known as dragon fruit. This paper aimed to carry out the physical-chemical and chemical characterization of fermented beverages based on H. lemairei fruits. Fermented beverages were elaborated using two different commercial yeasts of Saccharomyces cerevisiae [Biolievito Bayanus (BB) and Arom Cuvée (AC)] and were characterized by NMR. In addition, the antioxidant capacity (DPPH and ABTS) and Total Phenolic Content (TPC) based on the Folin Ciocalteu method were determined. According to the legislation, the

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Tanzil, Lisawati, Latirah Latirah, and Priyanto Dwi Nugroho. "Antidandruff Activity of Extracts From Kaffir Lime (Citrus Hystrix Dc.) Prepared By Different Solvents." SANITAS : Jurnal Teknologi dan Seni Kesehatan 8, no. 1 (June 1, 2017): 57–62. http://dx.doi.org/10.36525/sanitas.2017.9.

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Pytiriasiscapitis or dandruff is a condition of exofoliate peeling of the stratum corneum layer in the scalp. There are some factors that suspected to caused dandruff such as increased production of sebum, sensitivity individual against the sebum and microbiota activity in scalp, i.eMalasseziafurfur, Malassezia globosa, Pytirosporumovale, and Candida albicans. Therefore, treatment of dandruff is aimed to reduced sebum on the scalp and inhibit the growth of yeast population that causes dandruff. The juice of kaffir lime fruit (Citrus hystrix DC.) has been used by Indonesian people for tradision

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Kasi, Phanindra Babu, and Márta Kotormán. "Among Commercially Available Fruit Juices, Pomegranate Is the Most Effective Inhibitor of PMS-Trypsin Amyloid-Like Fibrils Formation." Natural Product Communications 14, no. 6 (June 2019): 1934578X1985912. http://dx.doi.org/10.1177/1934578x19859127.

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The formation of amyloid fibrils is associated with many human illnesses, such as Alzheimer’s, Huntington’s, and Parkinson’s diseases, amyotrophic lateral sclerosis, spongiform encephalitis, type 2 diabetes, and primary and secondary systemic amyloidosis. Nutrition contributes to the prevention of these diseases. The aim of our work was to look for commercially available fruit juices that can inhibit the formation of amyloid fibrils. Of the fruit juices that we examined, that of pomegranate was found to be the most effective inhibitory agent using turbidity measurements and Congo red binding a

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Walls, Isabel, and Rolenda Chuyate. "Isolation of Alicyclobacillus acidoterrestris from Fruit Juices." Journal of AOAC INTERNATIONAL 83, no. 5 (September 1, 2000): 1115–20. http://dx.doi.org/10.1093/jaoac/83.5.1115.

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Abstract K agar, a novel isolation medium developed for the food industry, was compared with other acidified media for isolation of Alicyclobacillus acidoterrestris spores. Spores were inoculated into apple juice, orange juice, and a fruit juice blend and then isolated on the following media: K agar, pH 3.7; semi-synthetic medium, pH 4.0; orange serum agar, pH 3.5; and minimal salts medium, pH 4.0. Media were incubated at 24, 35, 43, and 55°C. Highest recovery of spores was obtained with either K agar or semi-synthetic medium, incubated at 43°C. The effect of heat shocking spores at different

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Amin, Md Al, Mofijur Rahman Mamun, and Kamal Kanta Das. "Microbiological quality analysis of commercial fruit juice in Dhaka City, Bangladesh." Stamford Journal of Microbiology 8, no. 1 (July 31, 2019): 15–18. http://dx.doi.org/10.3329/sjm.v8i1.42432.

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The aims of this study were to evaluate the microbiological quality of different commercially available fruit juice of Dhaka city. In this study total 20 fruit juice samples of five different types were repeatedly subjected to bacteriological and mycological screening for three months. Isolates were identified and confirmed using cultural and biochemical characteristics. Current study showed high bacterial and fungal loads consisting of specific pathogens such as coliform and Staphylococcus spp., fecal coliform and other pathogens are totally absent. The presence of Staphylococcus aureus porte

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Mathooko, F. M., and E. M. Muyango. "Acceptability of Whey-Fruit Juice Drink Mix Prepared with Cottage Cheese Whey." East African Agricultural and Forestry Journal 58, no. 1-2 (July 1992): 39–47. http://dx.doi.org/10.1080/00128325.1992.11663156.

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Ahmed, Tasnia, Kamal Kanta Das, and Md Aftab Uddin. "The Microbiological Quality of Commercial Fruit Juices-Current perspectives." Bangladesh Journal of Microbiology 35, no. 2 (August 18, 2019): 128–33. http://dx.doi.org/10.3329/bjm.v35i2.42643.

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The purpose of this review article is to introduce the importance of fruit juices for human health living in the country and in a broad, and to develop awareness among the people about the diseases caused by pathogens associated with fruit juice. Health benefits of juices have been included in this article and how the same juice can cause problems among people of different ages have been discussed. Contamination sources and the ways to prevent them is very important issue in protecting public health Some future recommendations for fruit juices have also been added in this article. Different di

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Katge, Farhin, Abhinav Shitoot, Thejokrishna Pammi, and Sajjad Mithiborwala. "Evaluation of Microleakage of Nanoionomer and Nanocomposite Restorations, immersed in Fruit Drink, Fresh Fruit Juice and Soft Drink – An in vitro Study." Journal of Clinical Pediatric Dentistry 40, no. 2 (March 1, 2016): 129–35. http://dx.doi.org/10.17796/1053-4628-40.2.129.

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Aim: To evaluate microleakage of Nanoionomer (3M ESPE Ketac™ N100 Light cured Nanoionomer Restorative) and Nanocomposite (3M ESPE Filtek™ Z350 XT Universal Restorative) restorations, immersed in fruit drink, fresh fruit juice and soft drink. Study design: Eighty caries free maxillary premolars extracted for orthodontic purpose were used for the study. Class V cavities were prepared and restored with Nanocomposite on buccal surface and Nanoionomer on the palatal surface. The teeth were thermocycled following the restoration. The experimental groups comprised of 72 teeth (3 groups comprising 24

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Amin, Ruhul, Shafkat S. Rahman, Mahboob Hossain, and Naiyyum Choudhury. "Physicochemical and Microbiological Qualities’ Assessment of Popular Bangladeshi Mango Fruit Juice." Open Microbiology Journal 12, no. 1 (April 30, 2018): 135–47. http://dx.doi.org/10.2174/1874285801812010135.

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Introduction:Mango juice has always been considered as a delicious, nutritious popular drink, but processed juice may not always be safe due to chemical and microbial risks. Determination of physicochemical and microbiological qualities of some packed mango juices of Bangladesh will help consumers to know the present scenario.Material and Methods:Six commercially available different juice samples were collected from the market. Carbohydrate profiles were determined using HPLC, crude protein content was calculated using the Kjeldahl method and other parameters were determined by standard AOAC m

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