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Artykuły w czasopismach na temat „Juice”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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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.

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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

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Novitasari, Erliana, and Geoffrey P. Savage. "Oxalate contents in green juice prepared using either a high-speed blender or a masticating juicer." E3S Web of Conferences 306 (2021): 04004. http://dx.doi.org/10.1051/e3sconf/202130604004.

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Green vegetables are very beneficial for health, but sometimes it is not understood that some vegetables also contain anti-nutrients. For example, oxalic acid can be found in some green vegetables, such as spinach. Oxalic acid can be absorbed from food and as it is a toxin it has to be removed from the body via the kidneys. Under certain conditions, oxalate can combine with calcium in the kidneys forming stones which can lead to impaired kidney function. This study aims to compare two techniques for making vegetable juice, using a high-speed blender or a masticating juicer. The content of oxal

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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.

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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.

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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.

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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

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Wang, Zhuoyu, Andrej Svyantek, Zachariah Miller, Bridgid Jarrett, and Ashley Kapus. "Haskap Juicing Method Effects on Haskap Juice Quality." Applied Sciences 13, no. 19 (2023): 10784. http://dx.doi.org/10.3390/app131910784.

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This research is the first study on the influence of juicing methods on the ‘Aurora’ haskap juice quality. Three common juice extraction methods, namely, using a steam juicer, a centrifugal juicer, and a bladder wine press, were applied for haskap juice extraction. Both physicochemical assays and tests of antioxidant activities were employed to evaluate the qualities of the haskap juice. Generally, the centrifugal juicer increased and the steam juicer reduced concentrations of measured juice components relative to the press. The juice from the centrifugal juicer had the highest cloudiness. Sug

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Ghinea, Cristina, Ancuta Elena Prisacaru, and Ana Leahu. "Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer." Ovidius University Annals of Chemistry 33, no. 1 (2022): 84–93. http://dx.doi.org/10.2478/auoc-2022-0012.

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Abstract Worldwide, one of the most consumed fruit juices is apple juice, preferred by both adults and children due to its authentic taste, but also due to its nutritional and health benefits. Apple juice contains sugars, malic acid, soluble pectin, vitamin C, phytochemicals and minerals. The production process influences the juice composition. There is a growing market for natural cloudy apple juice, even though fruit juice is mostly consumed as clear juice. The aim of this study was to obtain cloudy apple juice by using a blender and a cold pressing juicer for extraction and to evaluate thei

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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.

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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

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Aderinola, Taiwo Ayodele, and Kemi Elizabeth Abaire. "Quality Acceptability, Nutritional Composition and Antioxidant Properties of Carrot-Cucumber Juice." Beverages 5, no. 1 (2019): 15. http://dx.doi.org/10.3390/beverages5010015.

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Fresh vegetables (carrot and cucumber) were juiced using a juice extractor. The extracted juice was then divided into five varying proportions: A (100% carrot juice), B (80% carrot, 20% cucumber), C (70% carrot, 30% cucumber), D (50% carrot, 50% cucumber) and E (100% cucumber). The juice blends were then analyzed for proximate, mineral and vitamin compositions. The phytochemical and the antioxidant properties were also determined. The proximate composition result revealed very high moisture (82.03–83.85%), relatively low carbohydrate (5.23–10.57%) and very low crude protein (1.75–4.14%) conten

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Grobelna, Kalisz, and Kieliszek. "The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties." Biomolecules 9, no. 11 (2019): 744. http://dx.doi.org/10.3390/biom9110744.

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Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anth

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10

Tullo, Abe, and Solomon Abera. "Review on Nutrient Contents and Health Benefits of Wheatgrass Juice." International Journal of Smart Agriculture 1, no. 1 (2023): 32–39. http://dx.doi.org/10.54536/ijsa.v1i1.2193.

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The main aim of this review is to provide an overview of the nutrient contents and health benefits of grain wheat for wheatgrass juice. Wheatgrass juice is the young grass of the common wheat plant (Triticum aestivum) freshly juiced for human consumption. Wheatgrass growing and preparation of its juice in our homes in both rural and urban areas is easy and convenient. Wheatgrass is grown in trays to preserve its quality when delivered to food establishments. When the wheatgrass reached a height of above 7 inches, they are cut a half inch above the surface of the soil and harvested for wheatgra

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Nikolaeva, M. A., and A. A. Petrova. "Assortment of the category "Juice products", sold in retail outlets in Moscow." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 3 (February 25, 2021): 184–92. http://dx.doi.org/10.33920/igt-01-2103-04.

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The purpose of the work was to analyze the assortment policy of the surveyed stores in the category "Juice products" and develop recommendations for its improvement. It was found that when examining the commercial assortment of the category of juice products, its great depth, stability and rationality were established. Moreover, the most rational assortment of juice products was determined in the Ashan store, while the article — in the Diksi store. In the assortment of juice products, the dominant position in terms of the MTM number is occupied by apple juice, the specific share of which, toge

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12

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.

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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

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13

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.

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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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14

Chen, Jiajia, Wenshan Luo, Lina Cheng, et al. "Influence of Cultivar and Turbidity on Physicochemical Properties, Functional Characteristics and Volatile Flavor Substances of Pomelo Juices." Foods 12, no. 5 (2023): 1028. http://dx.doi.org/10.3390/foods12051028.

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In this study, the influences of pomelo cultivars on physicochemical properties, functional characteristics, and volatile compounds of juices were investigated. Among these six varieties, the highest juice yield (73.22%) was obtained in grapefruit. Sucrose and citric acid were the main sugar component and organic acid of pomelo juices, respectively. The results showed that the cv. Pingshanyu pomelo juice and grapefruit juice had the highest sucrose (87.14 g L−1, 97.69 g L−1) and citric acid content (14.49 g L−1, 13.7 g L−1), respectively. Moreover, the naringenin was the main flavonoid of pome

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15

Yerenova, Bibipatyma, Dinara Tlevlessova, Aigul Almaganbetova, and Aknur Almasbek. "Development of rational compositions for multicomponent juices based on melon crops." Eastern-European Journal of Enterprise Technologies 4, no. 11 (130) (2024): 87–98. http://dx.doi.org/10.15587/1729-4061.2024.310327.

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This study objects are juices from melon, watermelon, and pumpkin, as well as additives from apples, plums, pears, bell peppers, beets, carrots, aloe, melissa, and nettle. The problem addressed is minimizing melon crop losses. The research relevance stems from the need to reduce these losses. The development of multicomponent juices is aimed at the more efficient utilization of melon crops, contributing to the minimization of crop losses. Optimal component proportions were determined using sensory evaluation of organoleptic characteristics on a 5-point scale. The results showed that juice comp

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16

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.

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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

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KAZIMIERCZAK, Renata, Agata SIŁAKIEWICZ, Ewelina HALLMANN, Dominika SREDNICKA-TOBER, and Ewa REMBIAŁKOWSKA. "Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 44, no. 2 (2016): 491–98. http://dx.doi.org/10.15835/nbha44210372.

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Market offer of vegetable juices in Europe is growing, and the vegetable species and processing technologies used become more diversified resulting in a large range of juice types. At the same time consumers look for natural and safe products with pro-health properties. The aim of this study was to evaluate the nutritional composition of selected juices based on beetroots coming from different agricultural systems and processed according to different technologies. Research material consisted of conventional and organic juices marketed in Poland, in that pure pressed juices, fermented juice and

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Brannan, Robert G. "Preliminary Characterization and Consumer Insights of Juice Enzymatically Extracted from North American Pawpaw (Asimina triloba)." Beverages 11, no. 3 (2025): 86. https://doi.org/10.3390/beverages11030086.

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This study reports for the first time parameters and consumer preferences about juice prepared from North American pawpaw fruit (Asimina triloba). Enzymatic extraction using a commercial preparation of pectinases, hemicellulases, and beta-glucanases (Pectinex® Ultra SP-L) significantly increased juice yield compared to non-enzyme extraction, but enzyme concentration (0.05% vs. 0.1%) and acidification method (citric vs. tartaric acid) showed no significant differences. Sensory panelists found no significant differences between citric and tartaric acid acidified juices, or between juices prepare

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Yussuf Abdul Rahim Yussuf, Abdalla Ibrahim Ali, Ali Rashid Rabia, and Haji Mwevura. "The Prevalence of Bacterial Pathogens in Vegetable Salads and Juices in Urban West Region of Zanzibar, Tanzania." European Journal of Agriculture and Food Sciences 7, no. 2 (2025): 1–7. https://doi.org/10.24018/ejfood.2025.7.2.894.

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Fruit juices and vegetable salads are the most common street foods vended in developing countries. Improperly processed juices and vegetables can cause food borne illnesses, which is a long-standing problem in Zanzibar. The study’s objective was to determine the bacterial quality in the vegetable salads and juices in Zanzibar. The cross-sectional design that involved field sampling of juices and vegetables was used. Bacteriological analysis was performed using standard techniques of culturing in designated media. The investigated samples were mango juice (n= 49), tamarind juice (n= 49), and ve

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M.A., Amiza, and B. Y. Looi. "Effect of incorporation of honey on chilled storage and sensory acceptance of probiotic Melon Manis Terengganu (Cucumis melo var inodorus cv. Manis Terengganu 1) juice." Food Research 4, no. 5 (2020): 1588–99. http://dx.doi.org/10.26656/fr.2017.4(5).152.

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The objective of this study was to determine the effect of 28 days of chilled storage (4oC) on Melon Manis Terengganu (MMT) juice, probiotic MMT juice and probiotic MMT juice with 3.9% honey. Furthermore, determination of sensory evaluation of these three juices using acceptance test was carried out as well. It was found that for all MMT juice samples with 28 days of chilled storage resulted in increased total soluble solid, decreased viscosity and no significant difference in titratable acidity. Besides, the pH of control MMT juice did not change, but the pH of both probiotic MMT juices decre

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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.

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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

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Shanshiashvili, Gvantsa, Marta Baviera, Daoud Ounaissi, et al. "Extraction of Grape Juice: Impact of Laboratory-Scale Pressing Methods on the Chemical Composition." Beverages 11, no. 1 (2025): 23. https://doi.org/10.3390/beverages11010023.

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The monitoring of grape maturity is essential for determining the ideal harvest time as well as for obtaining the expected characteristics of grape juice and, consequently, of wine. This study aimed to examine the impact of various laboratory-scale pressing methods on key chemical parameters (sugars, pH, and titratable acidity), as well as on phenolic-related indexes and antioxidant activity, in juices from Chardonnay (six grape samples) and Pinot blanc (two grape samples) across two vintages (2022 and 2023). The grape samples were characterized in terms of total and extractable flavonoids and

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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.

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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

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Chomanov, Urishbai Chomanovich, Gulzhan Yeralievna Zhumaliyeva, Gulnara Sundetbayevna Aktokalova, Gaziza Turdalievna Zhumaliyeva, Dulat Bolatuly Muratkhanov, and Marzhan Amangeldievna Idayatova. "Production of Nutrient-Rich Watermelon-Based Juices." Хранение и переработка сельхозсырья, no. 4 (August 12, 2023): 32–44. https://doi.org/10.36107/spfp.2023.4.408.

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Introduction: Watermelon and pumpkin are traditional melon crops cultivated in Kazakhstan and many countries worldwide. The recent decade has seen an increase in the production and consumption of melon crops due to growing consumer interest in healthy eating. There is a significant demand for watermelon juice production, not only because of its organoleptic properties like color, taste, and aroma, but also due to significant bioactive compounds such as carotenoids (lycopene), flavonoids, phenolic compounds, amino acids, and vitamins. Utilizing local melon crops to develop new types of mixed ju

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Abdulrahman, Azhin Bakhtyar Mahmood, Huda Jamal Mhamad, Sonia Sardar Talb, and Ali Muhi Aldeen Omar Aljabary. "Physicochemical Properties and Phenolic Contents of Fresh and Concentrated Juice of Four Pomegranate Cultivars in Iraq." IOP Conference Series: Earth and Environmental Science 910, no. 1 (2021): 012093. http://dx.doi.org/10.1088/1755-1315/910/1/012093.

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Abstract In this study, four pomegranate cultivars were selected in Halabja City. Their physical properties such as peel, arils, juice, seed, and juice concentrate percentage, chemical properties, and some phenolic and sugars compounds of the juices and juices concentrate was compared among all cultivars. Of all four cultivars (Wonderful, Swra hanar, Salakhani, and Kaua hanar), Wonderful and Salakhani presented the highest pH values in juice and juice concentrate and they obtained a signififcant percentage of juice concentrate, total sugars, total anthocyanin, total phenols, and ascorbic acid.

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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.

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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

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Li, Jiaxiu, Chunling Zhang, Hui Liu, Jiechao Liu, and Zhonggao Jiao. "Profiles of Sugar and Organic Acid of Fruit Juices: A Comparative Study and Implication for Authentication." Journal of Food Quality 2020 (August 28, 2020): 1–11. http://dx.doi.org/10.1155/2020/7236534.

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A comparison of sugar and organic acid profiles among different fruit juices (including apple, pear, peach, grape, sweet cherry, strawberry, and blueberry with various varieties) was performed to assess the possibility for authentication coupled with chemometrics. It was found that the distribution of each sugar and organic acid in juices showed some specific characteristics related to fruit species, despite the fact that great differences in the content existed among different varieties. Sucrose was the most abundant sugar in peach juice, accounting for 58.26–77.11% of the total sugar content

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Vichaibun, Virun, and Panan Kanchanaphu. "Study on the Effects of Lemon Juice on Chemical and Functional Properties of Some Fruit Juices." Acta Universitatis Cibiniensis. Series E: Food Technology 23, no. 2 (2019): 187–92. http://dx.doi.org/10.2478/aucft-2019-0022.

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Abstract Natural antioxidants from fruit juices have been interesting in terms of safety and low risk of side effects. Lemon juice was added to apple, grape, orange, pineapple and watermelon juices to obtain various concentrations. The blends were assayed for total phenolic content and total antioxidant capacity as well as superoxide dismutase (SOD)-like activity. The highest phenolic content was present in 50% (v/v) lemon juice in pineapple blend (425.1±5.1 μg/ml) in comparison to original juice. The total antioxidant capacity and SOD-like activity in the juice blends increased with increasin

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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.

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<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>

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Khabibov, F.Yu. Niyazov Kh.Kh. Ismatova A.A. "CURRENT STATE OF FRUIT AND VEGETABLE JUICE PRODUCTION." INTERNATIONAL BULLETIN OF APPLIED SCIENCE AND TECHNOLOGY 3, no. 6 (2023): 210–14. https://doi.org/10.5281/zenodo.8012176.

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Juices are produced from almost all types of fruits and berries, both cultivated and wild. The largest share in world juice production belongs to apple juice, grape juice is in second place. In recent years, the production of juices from subtropical fruits - citrus fruits and pomegranates - has been developed. The technology and technique of production of each of these juices has its own characteristics.

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Xu, Yue, Mya Myintzu Hlaing, Olga Glagovskaia, Mary Ann Augustin, and Netsanet Shiferaw Terefe. "Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice." Foods 9, no. 12 (2020): 1803. http://dx.doi.org/10.3390/foods9121803.

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Carrot juice (straight, 8.5 Brix and concentrated, 15.2 Brix) was fermented by lactic acid bacteria (Lactobacillus gasseri strain DSM 20604 or DSM 20077). Fermentation enhanced the nutritional profile of carrot juice. There was a greater sugar reduction (27%) in fermented straight carrot juices than in the fermented concentrated juices (15%). The sugar reduction was independent of the strain used for fermentation. The two L. gasseri strains synthesised fructosyltransferase enzymes during fermentation of carrot juice samples that enabled conversion of simple sugars primarily into polysaccharide

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Cruz, Maria, Deived Carvalho, Ronan Colombo, et al. "Exploratory analysis of the sensory attributes of american grape juice blends." Agronomy Science and Biotechnology 4, no. 2 (2018): 79. http://dx.doi.org/10.33158/asb.2018v4i2p79.

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Grape juices are blended in order to balance the organoleptic characteristics of juice, as well as to reduce off-season costs. The aim of this study was to evaluate the acceptance of consumers, through sensory analysis, of ‘Bordô’, ‘Niagara Rosada’, ‘BRS Nubia’ and ‘Isabel’ grape juices and their blends. The experiment was conducted during two periods. In the first, the grape juices analyzed were: ‘Niagara Rosada’ 100%, ‘Bordô’ 100%, ‘Isabel’ 100%, ‘Isabel’ 90% + ‘Bordô’ 10% and ‘Isabel’ 80% + ‘Bordô’ 20%. In the second, the following juices were evaluated: ‘Bordô’ 100%, ‘Niagara Rosada’ 100%,

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Chen, Xiaowei, Yujuan Xu, Jijun Wu, Yuanshan Yu, Bo Zou, and Lu Li. "Effects of Pectinase Pre-Treatment on the Physicochemical Properties, Bioactive Compounds, and Volatile Components of Juices from Different Cultivars of Guava." Foods 12, no. 2 (2023): 330. http://dx.doi.org/10.3390/foods12020330.

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In this study, the physicochemical properties, antioxidant capacity, and volatile compounds of the juices of different guava cultivars before and after pectinase treatment were evaluated. The results showed that the guava juice of the small fragrant (SF) cultivar exhibited the highest ascorbic acid concentration (1761.09 mg/L), and the highest contents of total phenolics (329.52 mg GAE/L) and total flavonoids (411.13 mg RE/L) were both found in the juice of the watermelon red (WR) cultivar. After pectinase treatment, the juice yield and the titratable acid, sugar components, total phenolics an

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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.

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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

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OVIASOGIE, F. E., and G. U. IGHODARO. "THE BACTERIOLOGY OF SELECTED PACKED FRUIT JUICES MARKETED IN BENIN CITY, EDO STATE, NIGERIA." Nigerian Journal of Life Sciences (ISSN: 2276-7029) 3, no. 1 (2022): 187–98. http://dx.doi.org/10.52417/njls.v3i1.122.

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Microbiological studies were carried out on 4 selected samples of packed fruit juices namely Dansa Classic Pineapple juice (P1), 5 alive citrus juice (P2), Chivita active juice (P3) and frutta natural apple juice (P4). These were cultured on various media; Mac Conkey agar, Blood agar, Mannitol salt agar and Nutrient agar. Biochemical tests and Gram staining were further employed for proper identification of isolates. Bacterial counts from each fruit juices were carried out at 4oC and room temperature (28oC) after 2 days intervals within a period of 12 days. There were no growth from the juice

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Righetto, A. M., F. M. Netto, and F. Carraro. "Chemical Composition and Antioxidant Activity of Juices from Mature and Immature Acerola (Malpighia emarginata DC)." Food Science and Technology International 11, no. 4 (2005): 315–21. http://dx.doi.org/10.1177/1082013205056785.

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Chemical composition and antioxidant activity of juice from immature and mature acerola and of concentrated juice from immature acerola were determined. Tartaric, malic and citric acids and a high content of ascorbic acid were found in all the juices. Vitamin C contents were 4.80, 1.90 and 0.97 g/100 g for the concentrated immature, the immature, and the mature acerola juices respectively. The total phenol contents decreased during ripening, from 3.8 mg of catechin/g for immature acerola juice to 1.4 mg of catechin/g for mature acerola juice. The concentrated immature juice had a content of 9.

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Sistrunk, W. A., and J. R. Morris. "Quality Acceptance of Juices of Two Cultivars of Muscadine Grapes Mixed with Other Juices." Journal of the American Society for Horticultural Science 110, no. 3 (1985): 328–32. http://dx.doi.org/10.21273/jashs.110.3.328.

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Abstract Juices from 2 cultivars of muscadine grapes (Vitis rotundifolio Michx.), ‘Noble’ (dark-skinned) and ‘Carlos’ (bronze-skinned), were mixed with juices of ‘Concord’ and ‘Niagara’ grapes, cranberry or apple. ‘Noble’ juice, combined with ‘Concord’ juice, resulted in the highest quality among the dark mixtures prepared. Also, the mixtures retained most color and flavor during a 12 month storage period. ‘Carlos’ juice rated higher in quality when blended with the light-colored juices of apple and ‘Niagara’ than with the dark colored juice. The light amber color was stable during a 12 month

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Wang, Lu, Weili Deng, Peng Wang, et al. "Comparative Analyses of Three Sterilization Processes on Volatile Compounds in Sugarcane Juice." Transactions of the ASABE 62, no. 6 (2019): 1689–96. http://dx.doi.org/10.13031/trans.13601.

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Abstract. A better understanding of the changes in aroma during different treatments is beneficial for optimizing the processing parameters and sustaining the sensory quality of sugarcane juice. This study compared the aroma characteristics of sugarcane juice as subjected to thermal treatment (TT), membrane ultrafiltration (MU), and gamma irradiation (GI) using SPME-GC-MS and E-nose. Fresh juice (FJ) was used as the control group. Hexanal, 1-pentanol, 2-octanol, 3,6,9,12-tetraoxatetradecan-1-ol, and 1-penten-3-one were detected in FJ. Higher concentrations of alcohols, ketones, furans, and sul

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Gastélum-Estrada, Alejandro, Griselda Rabadán-Chávez, Edwin E. Reza-Zaldívar, et al. "Biofortified Beverage with Chlorogenic Acid from Stressed Carrots: Anti-Obesogenic, Antioxidant, and Anti-Inflammatory Properties." Foods 12, no. 21 (2023): 3959. http://dx.doi.org/10.3390/foods12213959.

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Using wounding stress to increase the bioactive phenolic content in fruits and vegetables offers a promising strategy to enhance their health benefits. When wounded, such phenolics accumulate in plants and can provide antioxidant, anti-inflammatory, and anti-obesogenic properties. This study investigates the potential of using wounding stress-treated carrots biofortified with phenolic compounds as a raw material to extract carrot juice with increased nutraceutical properties. Fresh carrots were subjected to wounding stress via slicing and then stored at 15 °C for 48 h to allow phenolic accumul

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Warmund, Michele, Misha Kwasniewski, Janelle Elmore, Andrew Thomas, and Koushik Adhikari. "Sensory Attributes of Juice from North American–Grown Elderberry Cultivars." HortScience 51, no. 12 (2016): 1561–65. http://dx.doi.org/10.21273/hortsci11290-16.

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Various elderberry (Sambucus sp.) cultivars, including Bob Gordon, Marge, Ocoee, Ozark, Wyldewood, and York, have been selected primarily for plant productivity in North America and are most often processed into juice-based products. This study was conducted to quantify juice characteristics and to evaluate sensory attributes of juice from six elderberry cultivars using descriptive analysis. Hue angle values of ‘Bob Gordon’ and ‘York’ juices were low as compared with others tested. Soluble solids and titratable acidity of juices from ‘Wyldewood’ and ‘York’ were lower than those from other cult

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Paquin, Julie, Alexandra Bédard, Simone Lemieux, Sasithorn Tajchakavit та Sylvie L. Turgeon. "Effects of juices enriched with xanthan and β-glucan on the glycemic response and satiety of healthy men". Applied Physiology, Nutrition, and Metabolism 38, № 4 (2013): 410–14. http://dx.doi.org/10.1139/apnm-2012-0207.

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This study compared the effects of 3 palatable juices enriched with different polysaccharides with a control nonenriched juice on glucose and insulin responses as well as on appetite sensations and determined whether the polysaccharide-induced viscosity contributed to the effects of enriched juices on these variables. Using a randomized crossover design, 14 healthy male subjects consumed 4 juices: 3 juices were enriched with either xanthan gum, β-glucan, or a mix of xanthan gum and β-glucan, and the control juice had no added polysaccharides. Viscosity was measured at a shear rate of 30 s−1, w

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Yan, Jun, Xiaofeng Yang, Lizhong He, et al. "Comprehensive Quality and Bioactive Constituent Analysis of Celery Juice Made from Different Cultivars." Foods 11, no. 18 (2022): 2719. http://dx.doi.org/10.3390/foods11182719.

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Celery juice is rich in bioactive constituents, has good health properties, and is becoming much more popular, with its demand continuing to rise. The results of this study show that celery juice from Chinese cultivars contains more bioactive constituents, whereas celery cultivars from the United States and European countries have a higher juice yield. Compared with the other juices, the juices of five cultivars may taste sweeter, and the juices of three cultivars had a higher antioxidant capacity. The juices of six cultivars (three with the highest antioxidant capacity and three with the lowe

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Kopjar, Mirela, Drazen Raucher, Mary Ann Lila, and Josip Šimunović. "Anti-Glioblastoma Potential and Phenolic Profile of Berry Juices." Processes 12, no. 2 (2024): 242. http://dx.doi.org/10.3390/pr12020242.

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Glioblastoma is one of the most aggressive and lethal brain tumors. Due to the failure of conventional chemotherapies and targeted drugs pursuit of natural, less toxic agents is on the rise as well as their utilization in glioblastoma treatment. Consequently, this study explores the antiproliferative potential of selected berry juices (wild blackberry (Rubus discolor), dwarf elderberry (Sambucus ebulus), and raspberry (Rubus idaeus)) on glioblastoma cells (U87-MG and GBM43) in comparison to temozolomide. The juices were assessed for total phenolic content, proanthocyanins, polyphenol profiles,

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Roy, Anindita, B. Prasanna Kumar, D. V. Swami, and P. Subbramamma. "'Cashew Apple' Juice Blend with Mango, Pineapple and Sapota for Improving Quality of RTS Beverages and Economic Feasibility Thereof." Journal of Horticultural Sciences 11, no. 1 (2016): 37–43. http://dx.doi.org/10.24154/jhs.v11i1.101.

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The present study on value-addition in cashew apple (Anacardium occidentale L.) juice by blending it with mango, pineapple and sapota juices for preparation of RTS beverage was conducted during the year 2012-2013 at Horticultural College and Research Institute, Dr. YSR Horticultural University, Andhra Pradesh, in Completely Randomized Design (CRD) with 3 replications and 10 treatments. In the present investigation, 'cashew apple' juice extracted from the fruit was blended with fruit juices of mango, pineapple and sapota in various proportions. RTS beverages prepared from different blends of ca

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DUHAN, SANDEEP, and ABHIJIT KAR. "Optimization of process parameter combinations for pasteurization of sugarcane (Saccharum officinarum) juice using continuous flow microwave system." Indian Journal of Agricultural Sciences 88, no. 8 (2018): 1253–57. http://dx.doi.org/10.56093/ijas.v88i8.82563.

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Colour (L*, a*, b*) values of fresh sugarcane (Saccharum officinarum L.) juice added with citric acid, thermal pasteurized and microwave pasteurized juices were significantly higher from that of fresh sugarcane juice. There was no significant difference in TSS and pH values of any of the pasteurized sugarcane juice. PPO activity and total viable bacterial count decreased significantly after thermal and microwave pasteurization of juice whereas yeast was completely eliminated from all the microwave pasteurized and thermal pasteurized sugarcane juices. There was a significant decrease in total a

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ARUM, INGOLE, DULANGE SATISH, TYARAL RUSHIKESH, DAHALE MAHESH, and GHODAKE MANIK. "DESIGN AND DEVELOPMENT OF AUTOMATIC LEMONADE JUICE MAKING MACHINE." IJIERT - International Journal of Innovations in Engineering Research and Technology NITET-18 (March 17, 2018): 53. https://doi.org/10.5281/zenodo.1451534.

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<strong><strong> </strong>There is dearth of research in the area of hygienic juice and automatic juice making machine especially lemonade. This research paper describes the working of lemonade juicer machine which provides lemonade juice by automation. The lemonade juice is one of the traditional beverages mostly used in all seasons but with more gravity in the summer days. Lemonade juice is generally taken by all age people for relaxation and relief in hot days. Lemonade is also having the properties of an anti - dehydrating agent which is very much useful. Lemonade is a household bever

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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.

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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%

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Radjabova Azizakhanum Farmonovna. "Digestion In The Duodum 12." Texas Journal of Medical Science 20 (May 20, 2023): 67–69. http://dx.doi.org/10.62480/tjms.2023.vol20.pp67-69.

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The Duodenum Is Called The Central Link Of Digestion. The Acidic Gastric Chyme That Enters The Intestine Is Alkalized Under The Influence Of Digestive Juices, Which Creates An Optimal Environment For Further Hydrolysis Of Nutrients. Three Digestive Juices Are Secreted Into The Cavity Of The Duodenum: Pancreatic, Intestinal And Bile. Pancreatic Juice. The Exocrine Elements Of The Pancreas Secrete Pancreatic Juice, Which Is Secreted Through The Ducts Into The Duodenal Cavity. 1.5–2.5 Liters Of Juice Is Formed Per Day. Pancreatic Juice Is A Colorless Transparent Liquid. Composition Of Pancreatic

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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.

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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

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Sulaiman, Alifdalino, Mohammed Farid, and Filipa VM Silva. "Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing." Food Science and Technology International 23, no. 3 (2016): 265–76. http://dx.doi.org/10.1177/1082013216685484.

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Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and a

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