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Gotowe bibliografie tematyczne / Commercially prepared fruit juice

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Artykuły w czasopismach
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Gotowa bibliografia na temat „Commercially prepared fruit juice”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 1 lutego 2022

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Artykuły w czasopismach na temat "Commercially prepared fruit juice"

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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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Części książek na temat "Commercially prepared fruit juice"

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Karabagias, Vassilios K., Ioannis K. Karabagias, and Anastasia V. Badeka. "Potential Use of Prickly Pear Juice Prepared from Shelf-Grown Cultivars as an Authentic and Nutritional Fruit Supplement." In Opuntia spp.: Chemistry, Bioactivity and Industrial Applications, 577–93. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-78444-7_29.

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Streszczenia konferencji na temat "Commercially prepared fruit juice"

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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.

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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resu

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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. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7478.

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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&gt;0.05) due to the process used to obtain the powder. Key

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Brocker, Paul P. "Aseptic Ingredient Addition: Meeting the Demand for Better-Tasting Orange Juice." In ASME 2006 Citrus Engineering Conference. American Society of Mechanical Engineers, 2006. http://dx.doi.org/10.1115/cec2006-5206.

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Since the late 1970’s, Aseptic Not-From-Concentrate Orange Juice (NFCOJ) has been successfully stored in large refrigerated aseptic storage tanks. Aseptic tanks have evolved from 280,000 gallons in volume to now in excess of 1.8 million gallons each. The total bulk storage capacity in Florida has grown to approximately 280 millions of gallons and continues to grow with new installations occurring each year at some facilities. Worldwide, the market is expanding into Brazil, Spain, and markets that are beginning to receive juice shipped in bulk on snips. The aseptic storage methods have been acc

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Balaban, Murat, Giovanna Ferrentino, Milena Ramirez, Maria L. Plaza, and Thelma Calix. "Review of Dense Phase Carbon Dioxide Application to Citrus Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5407.

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The United States is the second largest citrus producer in the world. Florida and California are the two major producing states. While oranges from California are mainly used for fresh fruit consumption, more than 90% of oranges produced in Florida are processed to juice (FAO 2008). Consumers demand high quality and convenient products with natural flavor and taste, and appreciate the “fresh” perception of minimally processed juices. They also look for safe, natural, and healthy products without additives and preservatives. New processing technologies promise to meet all these demands without

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Ehsani, Reza, Won Suk Lee, and Elizabeth Northeimer. "Current Challenges of Mechanical Harvesting Technology for Citrus." In ASME 2009 Citrus Engineering Conference. American Society of Mechanical Engineers, 2009. http://dx.doi.org/10.1115/cec2009-5505.

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In recent years, the use of citrus mechanical harvesting machines has significantly increased in Florida. In 2007, the total acreage of citrus orchards harvested by mechanical means was 14,420 ha (35,633 acres) which is about 7% of the total citrus production area in Florida up from only 1% in 2004. In addition, the Florida Department of Citrus initiated a program to register abscission compounds for citrus. Abscission compounds reduce the amount of force required to detach the fruit from the stem, making it easier to harvest. According to the plan, the abscission compounds will become availab

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