Gotowe bibliografie tematyczne / Soursop juice

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Gotowa bibliografia na temat „Soursop juice”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Soursop juice"

Kartika, Dina Puti, I. Dewa Gde Mayun Permana, and Komang Ayu Nocianitri. "PENGARUH PENAMBAHAN SARI BUAH SIRSAK (Annona muricata L.) TERHADAP KARAKTERISTIK YOGURT EDAMAME (Glycine max L.)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 8, no. 4 (2019): 378. http://dx.doi.org/10.24843/itepa.2019.v08.i04.p04.

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This study aims to determine the effect of soursop juice on the characteristics of edamame yogurt and to determine the optimal concentration of soursop juice to produce edamame yogurt with the best characteristics. This study used a Randomized Block Design (RBD) with the treatment of soursop fruit juice concentration consisting of 5 levels, namely 0%, 5%, 10%, 15% and 20%. Each treatment was repeated 3 times, resulted in 15 experimental units. The data were analyzed by the Analysis of Variance (ANOVA) and if the treatment significantly affected the variables, the Duncan Multiple Range Test (DM

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Ihejieto H. A., Ibegbulem C. O., Ujowundu C. O., and Ukairo D. I. "Antioxidative Potentials of Annona muricata Pulp and Allium cepa Bulb Juices." International Journal of Biochemistry Research & Review 32, no. 8 (2023): 28–38. http://dx.doi.org/10.9734/ijbcrr/2023/v32i8832.

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Aim: To establish the in vitro antioxidative potentials of juice samples of Annona muricata (soursop) fruit pulp and Allium cepa (onion) bulb.  Study Design: The experimental research design was adopted in this study, but without intervention.  Place and Duration of Study: Springboard Laboratories, Awka, Nigeria, in June 2022.  Methodology: Traditional method of juice preparation was used to prepare the juices of the soursop fruit pulp and onion bulb. The parameters assayed for were; ferric reducing antioxidant power (FRAP), nitric oxide, ABTS (2,2'-azino-bis-3-ethylbenzthiaz

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Abdullah, Norazlin, and Nyuk Ling Chin. "Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design." Processes 9, no. 1 (2020): 3. http://dx.doi.org/10.3390/pr9010003.

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Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating pro

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Akemien, N. N., B. O. Adaaja, V. B. Simpson, F. S. Akpan, H. Y. Khidri, and A. A. Gumsu. "Preparation and Nutritional Evaluation of Soursop Juice as Partial Replacement for Dairy Milk in Yoghurt Production." Journal of Applied Sciences and Environmental Management 28, no. 11 (2024): 3573–78. https://doi.org/10.4314/jasem.v28i11.10.

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Nowadays, virtually all major food stores offer a wide selection of plant-based milks made from almonds, oats, cashews, macadamia nuts, coconut and our old friend, the soy-bean. These forms of milk are typically lower in calories than dairy milk, and they do not contain saturated fat. Consequently, the objective of this paper is to investigate the preparation and nutritional evaluation of soursop juice milk as partial replacement for dairy milk in yoghurt production using appropriate standard methods. Data obtained shows that yoghurt enriched with soursop juice received a colour score of 7.57,

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Mat Ali, N. N., F. I. Abu Bakar, M. F. Abu Bakar, et al. "The effect of soursop as fermentable substrate in formulating flavoured water kefir beverage." Food Research 8, Supplementary 5 (2024): 20–25. http://dx.doi.org/10.26656/fr.2017.8(s5).4.

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Water kefir is a fermented sucrose solution from fruits or vegetable juices that produces acidic fermented beverages. This study aimed to explore the usage of soursop pulp as a fermentable substrate to formulate a non-dairy fermented beverage. In this study, fruit juice from soursop was fermented with water kefir grains for 48 hrs at 24°C. The first fermentation of sugary water with water kefir grains was carried out for four days and the second fermentation of the fermented water with soursop juice was carried out for two days at room temperature. The beverage formulations based on soursop co

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Doan, Thi Kieu Tien, Thi Tuyet Nhung Do, Thi Hong Dieu Dang, Ngoc Thanh Nguyen, Thi Ngoc Mi Huynh, and Xuan Phong Huynh. "Study on the appropriate conditions of the soursop (Annona muricata L.) juice fermentation using Saccharomyces cerevisiae RV002." Ministry of Science and Technology, Vietnam 65, no. 5 (2023): 76–80. http://dx.doi.org/10.31276/vjst.65(5).76-80.

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This study aims to survey the appropriate conditions of fermented soursop juice using Saccharomyces cerevisiaeRV200, contributing to diversify the soursop products. The dilution ratios of juice and water (1:1, 1.5:1, and 2:1) were performed to determine the suitable dilution of soursop juice. Besides, the initial fermentation conditions such as total solid contents (19, 22, and 25ºBrix), pH (4.0, 4.5, and 5.0), the yeast contents (0.01, 0.02, and 0.03% w/v), and the fermentation time (24, 48, and 72 hours) were also investigated for fermented soursop juice. The results determined the soursop j

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Hanh, Nguyen Thi, Nguyen Ngoc Cham, Nguyen Thi Trang та Cao Thi Ngoc Anh. "Eﬀect of Low Temperature Storage Period on Some Quality Attributes of Soursop (Annona muricata L.) Juice Fermented using Lactobacillus plantarum and Saccharomyces bayanus". Current Research in Nutrition and Food Science Journal 13, № 1 (2025): 243–57. https://doi.org/10.12944/crnfsj.13.1.16.

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Soursop fruit (Annona muricata L.) is known as a nutritional and biological potential tropical fruit. To our knowledge, no study has been conducted on the changes in quality attributes of multi-strain fermented soursop juice during both ambient and refrigerated temperatures storage. Consequently, this study aimed to investigate the changes of physicochemical properties during 30 days refrigerated storage (4°C) of fermented soursop juice. Following the symbiosis fermentation procedure of Lactobacillus plantarum LB-1 and Saccharomyces bayanus FD-3 for 72 hours, soursop juice then pasteurized at

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Selibata, Palijama Putri, Alwi Smith, and H. Sinay. "PERBEDAAN KADAR VITAMIN C DAN LAMA FERMENTASI TERHADAP YOGHURT DENGAN PENAMBAHAN SARI BUAH SIRSAK (ANNONA MURICATA L)." BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan 4, no. 1 (2017): 44–47. http://dx.doi.org/10.30598/biopendixvol4issue1page44-47.

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Background: Yogurt has a higher nutritional value than fresh milk because of the increase in total solids, so that the content of other nutrients also increases. In addition, yogurt is suitable for people with lactose intolerance or who are intolerant of lactose. One part of the soursop plant that can be used as medicine is fruit. Soursop fruit contains vitamins, dietary fiber, and antioxidant compounds that can function as compounds that can delay, slow down and prevent lipid oxidation. Method: This study was conducted at the Basic Biology and Basic Chemistry Education Laboratory of the

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Maysarah, Aulya, and Rafita Yuniarti. "Transparent Soap Formulation from Soursop Fruit Juice (Annona muricata L.) as a Skin Moisturizer." Indonesian Journal of Science and Pharmacy 2, no. 2 (2024): 41–47. https://doi.org/10.63763/ijsp.v2i2.78.

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Transparent soap preparation formulation from soursop fruit juice (Annona muricata L.) as a skin moisturizer has been carried out. Soursop fruit juice is known to have a high polyphenol compound content and contains a lot of vitamin C which has antioxidant activity. Transparent soap formulation uses soursop fruit juice with concentrations of 20, 30, and 40. Evaluation of transparent soap formulation includes organoleptic tests, water content, foam height, irritation, humidity and preference or hedonic. The results of the moisture test on the blank obtained a difference of 0.66%, while in formu

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Djarot, Prasetyorini, and Moerfiah Badar. "FORMULATION AND PRODUCTION OF GRANULE FROM ANNONA MURICATA FRUIT JUICE AS ANTIHYPERTENSIVE INSTANT DRINK." International Journal of Pharmacy and Pharmaceutical Sciences 9, no. 5 (2017): 18. http://dx.doi.org/10.22159/ijpps.2017v9i5.16506.

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Objective: The present study aims to formulate instant granule drink from soursop (Anonna muricata Linn) fruit juice and investigate its antihypertensive effect on Sprague-Dawley rats suffer from level 1 hypertensive disease.Methods: Soursop instant granule was formulated using the wet granulation method, comprising of soursop fruit juice as the main ingredient with the addition of natrium carboxymethyl cellulose (CMC), citric acid, saccharalose, and maltodextrin as excipient and flavoring substances. The obtained granule, then administered orally to natrium chloride (NaCl)-induced hypertensiv

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Rozprawy doktorskie na temat "Soursop juice"

Rabelo, Marcela Cristina. "Termoestabilidade de enzimas dos sucos de graviola e caju." reponame:Repositório Institucional da UFC, 2012. http://www.repositorio.ufc.br/handle/riufc/18571.

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RABELO, Marcela Cristina. Termoestabilidade de enzimas dos sucos de graviola e caju. 2012. 55 f. Dissertação (Mestrado em Bioquímica)-Universidade Federal do Ceará, Fortaleza-CE, 2012.<br>Submitted by Eric Santiago (erichhcl@gmail.com) on 2016-06-06T13:36:23Z No. of bitstreams: 1 2012_dis_mcrabelo.pdf: 879949 bytes, checksum: 07273017644edc43fb0362c7a1ec8c7e (MD5)<br>Approved for entry into archive by José Jairo Viana de Sousa (jairo@ufc.br) on 2016-07-21T19:23:39Z (GMT) No. of bitstreams: 1 2012_dis_mcrabelo.pdf: 879949 bytes, checksum: 07273017644edc43fb0362c7a1ec8c7e (MD5)<br>Made available

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Części książek na temat "Soursop juice"

Sholiha, Dila Fatiha, and Dwi Sarbini. "A Bibliometric Analysis of Research Trends in Soursop (Annona muricata Linn) Juice and Uric Acid Levels in Gout Arthritic Disease." In Advances in Health Sciences Research. Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-184-5_11.

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Streszczenia konferencji na temat "Soursop juice"

Apriany, Anita, Maya Fadlillah, Puji Setya Rini, and Hikmah Ramadhan. "The Effect of Soursop Juice Consuming on Uric Acid Level in the Elderly." In 1st International Conference on Science, Health, Economics, Education and Technology (ICoSHEET 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/ahsr.k.200723.103.

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Asmira, S., P. Arza, and N. Hamizah. "Effect of Bay Leaf Drink (Syzygium polyanthum) and Soursop Juice (Annona Muricata) on Uric Acid Levels in Patients with Gout." In Proceedings of the 2nd Workshop on Multidisciplinary and Applications (WMA) 2018, 24-25 January 2018, Padang, Indonesia. EAI, 2020. http://dx.doi.org/10.4108/eai.24-1-2018.2292381.

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