Zeitschriftenartikel zum Thema „Commercially prepared fruit juice“
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B. C., Obasi, Whong C. M. Z., Ameh J. B. und Ella E. E. „Microbiological Quality Assessment of Commercially and Laboratory Prepared Orange Juice“. Journal of Biotechnology Research, Nr. 52 (15.02.2019): 19–27. http://dx.doi.org/10.32861/jbr.52.19.27.
Mihaylova, Dasha, Ivelina Desseva, Magdalena Stoyanova, Nadezhda Petkova, Margarita Terzyiska und Anna Lante. „Impact of In Vitro Gastrointestinal Digestion on the Bioaccessibility of Phytochemical Compounds from Eight Fruit Juices“. Molecules 26, Nr. 4 (23.02.2021): 1187. http://dx.doi.org/10.3390/molecules26041187.
Sultana, F., LW Marzan und SA Mina. „Microbiological quality assessment of locally vended and commercially packed fruit juices in Chittagong city of Bangladesh“. Journal of Bio-Science 27 (26.12.2019): 43–58. http://dx.doi.org/10.3329/jbs.v27i0.44670.
M. Saadullah, Asia A., und 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, Nr. 2 (28.12.2018): 1–8. http://dx.doi.org/10.15649/2346075x.472.
Leopold, Loredana F., Nicolae Leopold, Horst-A. Diehl und Carmen Socaciu. „Quantification of carbohydrates in fruit juices using FTIR spectroscopy and multivariate analysis“. Spectroscopy 26, Nr. 2 (2011): 93–104. http://dx.doi.org/10.1155/2011/285890.
Shrikant Thakur, Jyotsna. „HMF as a Quality Indicator in Garcinia indica Fruit Juice Concentrate“. Current Research in Nutrition and Food Science Journal 6, Nr. 1 (10.04.2018): 227–33. http://dx.doi.org/10.12944/crnfsj.6.1.26.
AlJahani, Amani, und Rana Cheikhousman. „Nutritional and sensory evaluation of pumpkin-based (Cucurbita maxima) functional juice“. Nutrition & Food Science 47, Nr. 3 (08.05.2017): 346–56. http://dx.doi.org/10.1108/nfs-07-2016-0109.
Templeton, Susan B., Martha Marlette, Kirk W. Pomper und Snake C. Jones. „Favorable Taste Ratings for Several Pawpaw Products“. HortTechnology 13, Nr. 3 (Januar 2003): 445–48. http://dx.doi.org/10.21273/horttech.13.3.0445.
Matsuura, Fernando César Akira Urbano, Marília Ieda da Silveira Folegatti, Ricardo Luís Cardoso und Daniel Costa Ferreira. „Sensory acceptance of mixed nectar of papaya, passion fruit and acerola“. Scientia Agricola 61, Nr. 6 (Dezember 2004): 604–8. http://dx.doi.org/10.1590/s0103-90162004000600007.
Jothi, JS, P. Karmoker und K. Sarower. „Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies“. Journal of the Bangladesh Agricultural University 12, Nr. 1 (31.12.2014): 195–201. http://dx.doi.org/10.3329/jbau.v12i1.21412.
Pimenta Barros, Zilmar Meireles, Jocelem Mastrodi Salgado, Priscilla Siqueira Melo und 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, Nr. 6 (05.11.2014): 179. http://dx.doi.org/10.5539/jfr.v3n6p179.
İlhan, Mert, Burçin Ergene, Ipek Süntar, Serkan Özbilgin, Gülçin Saltan Çitoğlu, M. Ayşe Demirel, Hikmet Keleş, Levent Altun und 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.
Porto-Luz, Rayssa G. L., Amanda J. B. de Moura, Bibiana da Silva, Roseane Fett, Marcos A. da Mota Araújo und Regilda S. dos Reis Moreira-Araújo. „Identification and Quantification of Antioxidant Compounds in Clarified Cashew Apple Juice ‘Cajuína’“. Current Nutrition & Food Science 16, Nr. 4 (13.07.2020): 585–91. http://dx.doi.org/10.2174/1573401315666190206124545.
Brown, Paula N., und 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, Nr. 2 (01.03.2011): 459–66. http://dx.doi.org/10.1093/jaoac/94.2.459.
Sumonsiri, Nutsuda, Pornthip Phalaithong, Amornrat Mukprasirt und 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.
Wieser, Herbert, und Katharina Scherf. „Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities“. Nutrients 10, Nr. 10 (02.10.2018): 1411. http://dx.doi.org/10.3390/nu10101411.
YEH, JUI-YUEH, ELLIS HOOGETOORN und JINRU CHEN. „Influence of Calcium Lactate on the Fate of Spoilage and Pathogenic Microorganisms in Orange Juice“. Journal of Food Protection 67, Nr. 7 (01.07.2004): 1429–32. http://dx.doi.org/10.4315/0362-028x-67.7.1429.
Balli, Diletta, Lorenzo Cecchi, Mohamad Khatib, Maria Bellumori, Francesco Cairone, Simone Carradori, Gokhan Zengin, Stefania Cesa, Marzia Innocenti und 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, Nr. 3 (13.03.2020): 238. http://dx.doi.org/10.3390/antiox9030238.
Velasco-Hernández, Almadalia, Crescenciano Saucedo-Veloz, Martha Elva Ramírez-Guzmán, Sergio Humberto Chávez-Franco, Salvador Valle-Guadarrama und 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, Nr. 6 (29.03.2020): 535–48. http://dx.doi.org/10.1177/1082013220913357.
HEFLE, SUSAN L., und 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, Nr. 9 (01.09.2004): 1933–38. http://dx.doi.org/10.4315/0362-028x-67.9.1933.
Sultana, Abida, Mohammad S. Haque, Mohammad Shoeb, M. Saiful Islam, M. Iqbal R. Mamun und Nilufar Nahar. „Presence of Yellow 6, an Artificial Colour Additive in Orange Juice“. Journal of the Bangladesh Chemical Society 25, Nr. 1 (03.09.2012): 80–86. http://dx.doi.org/10.3329/jbcs.v25i1.11778.
Oishi, Mitsuo, Kazuo Onishi, Itsu Kano, Hiroyuki Nakazawa und Shinzo Tanabe. „Capillary Gas Chromatographic Determination of Thiabendazole in Citrus and Apple Juices“. Journal of AOAC INTERNATIONAL 77, Nr. 5 (01.09.1994): 1293–96. http://dx.doi.org/10.1093/jaoac/77.5.1293.
Rupasinghe, H. P. V., G. M. Huber, C. Embree und P. L. Forsline. „Red-fleshed apple as a source for functional beverages“. Canadian Journal of Plant Science 90, Nr. 1 (01.01.2010): 95–100. http://dx.doi.org/10.4141/cjps09057.
Kántor, Andrea, Loránd Alexa, Béla Kovács und Nikolett Czipa. „Determination of element contents of commercial and homemade jams“. Acta Agraria Debreceniensis, Nr. 74 (30.06.2018): 71–75. http://dx.doi.org/10.34101/actaagrar/74/1667.
KIM, HOIKYUNG, und 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, Nr. 12 (01.12.2005): 2541–52. http://dx.doi.org/10.4315/0362-028x-68.12.2541.
Penniston, Kristina L., Stephen Y. Nakada, Ross P. Holmes und Dean G. Assimos. „Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products“. Journal of Endourology 22, Nr. 3 (März 2008): 567–70. http://dx.doi.org/10.1089/end.2007.0304.
Li, Zeng Xin, Xu Yi Zhou, Zhong He Tian, Hong Li und 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.
Anozie, R. C., K. O. Omeje und S. O. Eze. „Studies on industrially processed fruit juice and freshly prepared fruit juice sold in Enugu State, Nigeria“. Bio-Research 16, Nr. 1 (22.11.2019): 1033. http://dx.doi.org/10.4314/br.v16i1.5.
FRANK, R., H. E. BRAUN, B. D. RIPLEY und R. PITBLADO. „Residues of Nine Insecticides and Two Fungicides in Raw and Processed Tomatoes“. Journal of Food Protection 54, Nr. 1 (01.01.1991): 41–46. http://dx.doi.org/10.4315/0362-028x-54.1.41.
Avinash Kumar Reddy G, Samitha Krishna S, Bhavana P, Neelima S, Sanjidha S und Prathyusha S. „Preparation and evaluation of fruit face wash“. International Journal of Research in Phytochemistry and Pharmacology 9, Nr. 1 (19.06.2020): 1–5. http://dx.doi.org/10.26452/ijrpp.v9i1.1159.
Obasi, B. C., C. M. Z. Whong und J. B. Ameh. „Nutritional and sensory qualities of commercially and laboratory prepared orange juice“. African Journal of Food Science 11, Nr. 7 (31.07.2017): 189–99. http://dx.doi.org/10.5897/ajfs2015.1371.
Khan, Mohammad Rizwan, Mohamed Ouladsmane, Ahmad Moid Alammari und Mohammad Azam. „Bisphenol A leaches from packaging to fruit juice commercially available in markets“. Food Packaging and Shelf Life 28 (Juni 2021): 100678. http://dx.doi.org/10.1016/j.fpsl.2021.100678.
Bates, Terry, und Justin Morris. „Mechanical Cane Pruning and Crop Adjustment Decreases Labor Costs and Maintains Fruit Quality in New York ‘Concord’ Grape Production“. HortTechnology 19, Nr. 2 (Januar 2009): 247–53. http://dx.doi.org/10.21273/hortsci.19.2.247.
Parker, Jennifer K., Sarah R. Wisotsky, Evan G. Johnson, Faraj M. Hijaz, Nabil Killiny, Mark E. Hilf und Leonardo De La Fuente. „Viability of ‘Candidatus Liberibacter asiaticus’ Prolonged by Addition of Citrus Juice to Culture Medium“. Phytopathology® 104, Nr. 1 (Januar 2014): 15–26. http://dx.doi.org/10.1094/phyto-05-13-0119-r.
Aneja, Kamal Rai, Romika Dhiman, Neeraj Kumar Aggarwal, Vikas Kumar und 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.
Chen, Xiao, Joanna Le Hoong Ting, Yaoyao Peng, Pipat Tangjaidee, Yongchao Zhu, Qili Li, Yang Shan und Siew Young Quek. „Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling“. Foods 10, Nr. 1 (08.01.2021): 123. http://dx.doi.org/10.3390/foods10010123.
Chen, Xiao, Joanna Le Hoong Ting, Yaoyao Peng, Pipat Tangjaidee, Yongchao Zhu, Qili Li, Yang Shan und Siew Young Quek. „Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling“. Foods 10, Nr. 1 (08.01.2021): 123. http://dx.doi.org/10.3390/foods10010123.
Boycheva, S., T. Dimitrov, N. Naydenova und G. Mihaylova. „Quality characteristics of yogurt from goat's milk, supplemented with fruit juice“. Czech Journal of Food Sciences 29, No. 1 (14.02.2011): 24–30. http://dx.doi.org/10.17221/171/2008-cjfs.
Mohammadi, Shabnam, und Parisa Ziarati. „Heavy Metal Removal from Commercially-available Fruit Juice Packaged Products by Citric Acid“. Oriental Journal of Chemistry 31, Nr. 1 (28.03.2015): 409–16. http://dx.doi.org/10.13005/ojc/310148.
Rhee, Jinnie J., Josiemer Mattei und Hannia Campos. „Association between commercial and traditional sugar-sweetened beverages and measures of adiposity in Costa Rica“. Public Health Nutrition 15, Nr. 8 (12.04.2012): 1347–54. http://dx.doi.org/10.1017/s1368980012001000.
Bolarinwa, I. F., T. E. Aruna, A. O. Abioye und O. E. Adelakun. „Influence of cashew steaming on the quality attributes of cashew-pawpaw mixed fruit juice“. Agrosearch 20, Nr. 1 (18.08.2020): 34–44. http://dx.doi.org/10.4314/agrosh.v20i1.4s.
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 und Jaqueline de Araújo Bezerra. „Fermented beverages based on Hylocereus lemairei (Hook.) fruits: Chemical characterization and antioxidant capacity evaluation“. Research, Society and Development 10, Nr. 6 (22.05.2021): e12010615490. http://dx.doi.org/10.33448/rsd-v10i6.15490.
Tanzil, Lisawati, Latirah Latirah und Priyanto Dwi Nugroho. „Antidandruff Activity of Extracts From Kaffir Lime (Citrus Hystrix Dc.) Prepared By Different Solvents“. SANITAS : Jurnal Teknologi dan Seni Kesehatan 8, Nr. 1 (01.06.2017): 57–62. http://dx.doi.org/10.36525/sanitas.2017.9.
Kasi, Phanindra Babu, und Márta Kotormán. „Among Commercially Available Fruit Juices, Pomegranate Is the Most Effective Inhibitor of PMS-Trypsin Amyloid-Like Fibrils Formation“. Natural Product Communications 14, Nr. 6 (Juni 2019): 1934578X1985912. http://dx.doi.org/10.1177/1934578x19859127.
Walls, Isabel, und Rolenda Chuyate. „Isolation of Alicyclobacillus acidoterrestris from Fruit Juices“. Journal of AOAC INTERNATIONAL 83, Nr. 5 (01.09.2000): 1115–20. http://dx.doi.org/10.1093/jaoac/83.5.1115.
Amin, Md Al, Mofijur Rahman Mamun und Kamal Kanta Das. „Microbiological quality analysis of commercial fruit juice in Dhaka City, Bangladesh“. Stamford Journal of Microbiology 8, Nr. 1 (31.07.2019): 15–18. http://dx.doi.org/10.3329/sjm.v8i1.42432.
Mathooko, F. M., und E. M. Muyango. „Acceptability of Whey-Fruit Juice Drink Mix Prepared with Cottage Cheese Whey“. East African Agricultural and Forestry Journal 58, Nr. 1-2 (Juli 1992): 39–47. http://dx.doi.org/10.1080/00128325.1992.11663156.
Ahmed, Tasnia, Kamal Kanta Das und Md Aftab Uddin. „The Microbiological Quality of Commercial Fruit Juices-Current perspectives“. Bangladesh Journal of Microbiology 35, Nr. 2 (18.08.2019): 128–33. http://dx.doi.org/10.3329/bjm.v35i2.42643.
Katge, Farhin, Abhinav Shitoot, Thejokrishna Pammi und 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, Nr. 2 (01.03.2016): 129–35. http://dx.doi.org/10.17796/1053-4628-40.2.129.
Amin, Ruhul, Shafkat S. Rahman, Mahboob Hossain und Naiyyum Choudhury. „Physicochemical and Microbiological Qualities’ Assessment of Popular Bangladeshi Mango Fruit Juice“. Open Microbiology Journal 12, Nr. 1 (30.04.2018): 135–47. http://dx.doi.org/10.2174/1874285801812010135.