Relevant bibliographies by topics / Juice

Academic literature on the topic 'Juice'

Author: Grafiati
Published: 4 June 2021
Last updated: 10 March 2023

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Journal articles on the topic "Juice"

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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 (January 5, 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 juice was the most popular among respondents (52.4%). The main factors influencing decisions to purchase citrus fruit juices are the type of fruit from which the juice was made, the vitamin content and the product’s price. In choosing juices, respondents were also guided by favourable health qualities and the presence of minerals. From the physicochemical determinations of orange juices obtained from a juicer and squeezer and commercial juice “O”, it was found that the quality of commercial orange juice indicated by consumers in the survey is comparable to juices made with a squeezer or a juice.
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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 oxalic acid, calcium, pH and titratable acidity (TA) was measured in both juices. Total oxalic acid was measured using HPLC, calcium content was analyzed using a Coupled Plasma Optical Emission Spectrophotometer. Dry matter, pH and TA were measured based on AOAC methods. The highest total oxalate (OA) was found in juice made using a masticating juicer of 7638.27 mg OA/100 g dry weight. The highest calcium content was found in the fiber fraction or in the remaining juice using the masticating juicer technique, which was 10.04 mg/100 g juice. Meanwhile, the TA value of the thick juice produced by the high speed blender was not significantly different from the runny juice produced by the masticating juicer. The smoothie-like green juice prepared using a high-speed blender was healthier as the soluble and insoluble oxalate extracted in the juice was lower than in the clear juice prepared using a masticating juicer.
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Purkiewicz, Aleksandra, Joanna Ciborska, Małgorzata Tańska, Agnieszka Narwojsz, Małgorzata Starowicz, Katarzyna E. Przybyłowicz, and Tomasz Sawicki. "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 (December 11, 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 carotenoids than yellow and black carrot juices, approximately ten and three times more, respectively. The total carotenoid content in orange carrot juice made by the HSJ was higher (by over 11%) compared to juice prepared by the LSJ. The highest total phenolic content was noticed in black carrot juices, while the lowest in orange carrot juices. In black carrot juices, a higher range of TPC was found in juices made by HSJ, while in the case of the orange and yellow carrots, the highest content of TPC was detected in juices prepared by the LSJ. AA of the juices was highly dependent on the carrot variety, juice extraction method. The most assays confirmed the highest AA values in black carrot juices. Furthermore, it was shown that the HSJ method is more preferred to obtain orange and yellow carrot juices with higher antioxidant properties, while the LSJ method is more suitable for black carrot juice extraction.
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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 (January 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 their physico-chemical and sensory qualities. The apple juice samples were obtained from three different apple cultivars: “Gala”, “Braeburn” and “Golden Delicious”. After extraction, apple juice samples were pasteurized and cooled. In this study, physico-chemical analyzes (like moisture, water activity, pH, titratable acidity, total soluble solids, electrical conductivity, color parameters) were performed immediately after processing and at 7, 14, 21 days of storage at room temperature. The results showed that the investigated parameters of the apple juice samples varied differently depending on both the apple cultivar and the processing method used. Sensory analysis showed that certain types of apples can be suitable for extracting juice using a blender (“Golden Delicious”), while others such as “Gala” apples can be used to obtain juice by cold pressing.
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Grubišić, Sanja, Marija Kristić, Miroslav Lisjak, Katarina Mišković Špoljarić, Sonja Petrović, Sonja Vila, and Andrijana Rebekić. "Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice." Foods 11, no. 3 (February 2, 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 of Ca, Mg, Mn, Fe, and Zn, while beet juice had the highest K concentration. Lemon and orange juices had the highest vitamin C concentration, while the highest total phenolic and flavonoid content were found in wheatgrass juice. After the addition of wheatgrass juice, Ca, Mg, Mn, and Zn concentration increased in all examined juices, vitamin C concentration increased in apple, beet, and carrot juice, total phenolic content increased in carrot juice, while total flavonoid content increased in apple, carrot, and orange juice. In comparison to the examined juices, wheatgrass juice has better nutritional value, and it could be used in a mixture with other juices to improve their nutritional value.
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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 (February 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%) contents. For the micronutrients, potassium (14.70–32.10 mg/100 mL) and vitamin C (14.48–24.48 mg/100 mL) were more predominant when compared to the other micronutrients that were determined. The pH was mildly acidic (5.90–6.21) and the Brix value ranged between 3.51 and 7%. The antioxidant result indicated that better bioactivity could be obtained from the blends than the individual juices. While there were no statistically significant differences in the sensory properties of the juices, the 100% carrot juice was rated higher in all the attributes evaluated. Therefore, it was concluded that a blend of carrot and cucumber at a 50:50 ratio offered comparable nutritional and better antioxidative quality when compared to other blends.
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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 (November 17, 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 anthocyanins and polyphenols in the blue honeysuckle berry juice was high (595.39 and 767.88 mg/100 mL, respectively). As the concentration of blue honeysuckle berry juice added to apple juice was increased, the polyphenol content also increased. The juices analyzed after 4 months of storage were lighter and showed a less intense red color than the juices analyzed directly after production. Antioxidant activity (ABTS assay) in the apple juice mixed with 10% blueberry juice was almost 3 times higher than the pure apple juice after 3 months of storage; the addition of 30% blueberry juice significantly increased the antioxidant activity of the apple juice. Thus, the results of this research have expanded the existing knowledge about the health and sensory properties of apple juice mixed with blue honeysuckle berry juice. These findings can be utilized in further research aiming at the development of new products that can meet consumer expectations.
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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, together with orange and tomato juice, reaches 40%. The assortment of juice products of Moscow stores includes mainly reconstituted juices and almost no directly-pressed juices, as well as an insufficient quantity of enriched functional juices and juices for medical nutrition. It was found that the main direction of the assortment policy of the stores by categories of juice products is assortment stabilization. It is recommended, along with this direction, to include the following directions of the assortment policy: updating and improving the range of juice products.
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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, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods. β-Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes. Findings The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of β-carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers. Originality value This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures.
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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 (December 14, 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 juices from concentrate, pure and combined with apple or lemon juice. The concentration of vitamin C, organic acids, total and reducing sugars, phenolic acids, flavonoids and betalains has been determined in the juices. All beetroot juices were abundant in betalains, with higher concentrations of these compounds found in pure beetroot juices when compared to juices combined with apple or lemon. Highest concentration of betanin-3-O-glucoside was found in pure conventional juice from concentrate, while highest betanidin content was found in pure organic fermented juice. Highest vitamin C contents were found in pressed organic juices combined with apple and lemon. All juices were abundant in polyphenols, mainly phenolic acids, with highest concentrations of these antioxidants found in conventional pure pressed juice. The study shows that beetroot juices, independently on the beetroot processing technology and agricultural production system, are very valuable products due to the presence of numerous bioactive compounds, especially betalains, in their composition. Therefore beetroot juice consumption should be promoted among consumers.
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Dissertations / Theses on the topic "Juice"

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Arbieto, Huerta Paola Nicole, Saldivar Diego Andre Balarezo, Cáceres Luis Genaro Gutiérrez, and Rojas Daniela Adriana Torres. "Nutri Juice." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/655808.

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Este modelo de negocio se realizó con el fin de complementar un estilo de vida saludable a través de un producto 100% natural, el cual aporta diversos nutrientes y es beneficioso para la salud del consumidor. Uno de los principales problemas que se identificaron en el estudio realizado es la falta de tiempo de las personas para preparar sus propias bebidas, ya sea por trabajo, estudio u otros temas. Esto les conlleva a buscar jugos naturales que sean acorde a sus necesidades, como es el mantener un estilo de vida saludable con un producto que sea beneficioso para su salud. Es por ello, que surge la idea de Nutri Juice, el cual es un jugo 100% natural sin preservantes ni azucares añadidos, está hechos a base de Camu Camu, Aguaje, Acaí y stevia. La presentación de nuestro producto es un envase de vidrio de 300 ml. transparente, con etiquetas donde se podrá visualizar los beneficios que está aportando la fruta que se está consumiendo. Asimismo, en la etiqueta incluirá datos curiosos relacionados a la salud. Nos dirigimos a un sector socioeconómico A y B enfocado en la edad de los millennials 22 a 40 años, ubicados en los distritos más representativos de Lima. Se estima abarcar inicialmente el 7% del mercado objetivo, con un crecimiento del 25% anual en cada año. Para ejecutar el proyecto se necesita una inversión inicial de 32,904, el cual será un 80% de financiamiento de los accionistas y un 20% de financiamiento de terceros.
This business model was carried out in order to complement a healthy lifestyle through a 100% natural product, which provides various nutrients and is beneficial for the consumer's health. One of the main problems that were identified in the study carried out is the lack of time for people to prepare their own drinks, whether for work, study or other issues. This leads them to look for natural juices that are according to their needs, such as maintaining a healthy lifestyle with a product that is beneficial to their health. That is why the idea of ​​Nutri Juice arose, which is a 100% natural juice without preservatives or added sugars, it is made from Camu Camu, Aguaje, Acaí and stevia. The presentation of our product is a 300 ml glass container. transparent, with labels where you can see the benefits that the fruit is being consumed. Also, the label includes curious facts related to health. We target a socioeconomic sector A and B focused on the age of millennials 22 to 40 years old, located in the most representative districts of Lima. It is estimated to initially cover 7% of the target market, with an annual growth of 25% each year. To execute the project, an initial investment of 32,904 is needed, which will be 80% financing from shareholders and 20% financing from third parties.
Trabajo de investigación
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Alvarez, Leyva Grecia Zarella, Zanabria Bruno Casado, Pauyac Wander André Florez, and Vargas Félix Leonardo García. "FAST JUICE." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/652591.

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Según expertos, se ha analizado que en la última década la gente injiere alimentos poco saludables por el estilo de vida y el tiempo reducido que tienen para llevar, comer o disfrutar de productos nutritivos como lo es un jugo de frutas. Sin embargo existe la tendencia hacia el consumo saludable en el Perú en los últimos años. La empresa Fast Juice, se encarga de brindar jugos naturales que conservan el valor nutricional de la fruta, todo esto a través de las máquinas expendedoras que permiten la venta de manera rápida, sencilla e innovadora. El negocio ubicará una máquina expendedora en las principales universidades privadas de Lima, como son: Universidad de Lima, UPC, ESAN, Ricardo Palma, Pacifico y PUCP. Estas universidades han sido elegidas a través de un estudio de mercado y cuentan con consumidores del segmento A y B. La inversión inicial es 67,658.74 soles para la creación del negocio, de los cuales, el 70% o 47,361.12 soles serán proporcionados por el prestamista, y el 30% o 20,297.62 soles será aporte de los emprendedores. Se proyecta un crecimiento en ventas del 2% anual. Finalmente después de un análisis financiero se concluye que el proyecto es rentable con una VAN de 25 384.93 soles y un TIR del 48.72%.
According to experts, it has been analyzed that in the last decade people ingest unhealthy foods because of the lifestyle and the reduced time they have to carry, eat or enjoy nutritious products such as fruit juice. Nevertheless, there is a trend towards healthy consumption in Peru in the recent years. The company Fast Juice is responsible for providing natural juices that preserve the nutritional value of the fruit, all this through vending machines that allow the sale quickly, easily and innovatively. The business will locate a vending machine in the main private universities of Lima, such as: University of Lima, UPC, ESAN, Ricardo Palma, Pacífico and PUCP. These universities have been chosen through a market study and have consumers of segments A and B. The initial investment is 67,658.74 soles for creating business, of which 70% or 47361.12 soles be provided by the lender, and 30% or 20297.62 soles be input by entrepreneurs. A 2% annual sales growth is projected. Finally, after a financial analysis, it is concluded that the project is profitable with an NPV of 25,384.93 soles and an IRR of 48.72%.
Trabajo de investigación
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Tirey, Amandda Leigh. "Strange juice." The Ohio State University, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=osu1382707435.

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McKenzie, Darrell-Lee. "Physical and chemical properties of apple juice and apple juice particulate." Thesis, University of British Columbia, 1988. http://hdl.handle.net/2429/27984.

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In order to prevent enzymatic oxidation of phenols during the centrifugal extraction of juice from apple purée, a sulfite or ascorbic acid treatment followed by blanching has been proposed. However, juice from blanched puree is more turbid and difficult to clarify than juice processed without blanching. In order to better understand the effect of blanching on juice turbidity as well as to provide more information concerning the effect of cultivar, post-harvest storage and enzyme treatment on juice quality, the chemical and physical properties of apple juice and apple juice particulate from fresh and stored McIntosh, Red Delicious and Spartan apples processed with and without enzyme digestion and with and without blanching were examined. Analysis of juice included measurement of: soluble solids, total sugars (by HPLC), sucrose, glucose, fructose, sorbitol, pH, titratable acidity, total acidity (by HPLC), citric acid, galacturonic acid, malic acid, quinic acid, succinic acid, pectin (as anhydrogalacturonic acid by HPLC) and turbidity (as absorbance at 600 nm). Analysis of particulate included measurement of dry matter weight, pectin, protein and zeta potential as well as thin sectioning, negative staining and shadow casting transmission electron microscopy. Chemical analysis of apple juice showed that the levels of organic acids, sugars and soluble pectin differed between cultivars. However, no varietal differences were observed in the chemical or microscopic analysis of cloud material. Blanching of apple puree, on the other hand, increased apple juice turbidity by increasing the amount of particulate suspended in the juice. Furthermore, blanching stabilized suspended particulate by what appeared to be the formation of a protective colloid which prevented particle aggregation through electrostatic repulsion. Post-harvest apple storage also resulted in changes to juice particulate, which were observed as gel formation during juice storage at 0°C and as a web-like aspect in the microscopic appearance of juice particulate. Treatment of apple purée with Ir-gazyme 100 decreased juice turbidity, resulting in the concomitant decrease in both the level of soluble juice pectin and the amount of suspended cloud material. Use of enzyme treatment and blanching in the processing of apple juice was demonstrated by stepwise discriminant analysis to allow production of four unique apple juice products.
Land and Food Systems, Faculty of
Graduate
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Misner, Scottie, and Carol Curtis. "Unpasteurized Apple Cider and Juice." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146436.

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1p.
Revised
Certain juices and ciders are not pasteurized, and may contain harmful bacteria that can make people sick. This publication discusses the risks associated with this bacteria, and how to read labels with caution.
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Wu, Wenbiao. "Recovery of proteins from potato juice." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.305428.

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Gous, Andries Gustav Stefanus. "Enzymatic debittering of grapefruit peel juice." Diss., University of Pretoria, 2012. http://hdl.handle.net/2263/31505.

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Vast amounts of waste consisting of peels, segment membranes and seeds are generated during grapefruit juice processing. The peels can be used for juice extraction to obtain grapefruit peel juice. Grapefruit peel juice can be a relatively cheap product and can be used as juice fillers. Extreme bitterness due to the compounds naringin and limonin limits the use of grapefruit peel juice in such applications. The aim of this study was to determine the effects of the enzymes aromase and laccase on the bitter compounds naringin and limonin and other physico-chemical properties of grapefruit peel juice. Grapefruit peel juice was prepared by freezing milled peel residues, defrosting and pressing the juice through a screen. The peel juice was treated with aromase (0, 0.4 and 0.8% w/v) and laccase (0, 1.5 and 3.0% w/v) in a 3 x 3 factorial experiment. Reversephase HPLC was used to determine naringin, naringenin and limonin contents. Sugars (glucose, fructose, sucrose and rhamnose) were determined using liquid chromatography, anion-exchange chromatography with pulsed amperometric detection and gas chromatography-mass spectrometry. The colour and clarity were also determined. A 25- member consumer sensory panel was used to rate the juice samples for bitterness. Treating grapefruit peel juice with increasing concentrations of aromase decreased naringin content by 80% and increased naringenin by 85 times. Increasing concentrations laccase only decreased naringin by up to 40% and increased naringenin by 4 times. Aromase-laccase combination treatment at their highest concentrations produced the greatest decrease in naringin. Glucose content increased by 1.2 times on treating with aromase and by 0.95 times on treatment with laccase. The combination enzyme treatment produced the greatest increase in glucose by 2.0 times. There was no evidence of release of rhamnose upon aromase treatment. The rhamnose moiety (from the disaccharide moiety of naringin) may be broken down into other compounds due to other activities of aromase. Limonin was decreased by 8 times on treatment with aromase and by 1.2 times on treatment with laccase. The combination enzyme treatment decreased limonin by up to 6 times. The untreated grapefruit peel juice showed an increase in limonin content by almost 30% after storage for 7 months while the aromase-treated sample showed a decrease in limonin by 35%, an indication that aromase can be used to prevent delayed bitterness in grapefruit peel juice. The grapefruit peel juice became darker on treatment with laccase and lighter on treatment with aromase. The combination treatment made the grapefruit peel juice darker compared to treatment with laccase on its own. Treatment with aromase increased clarity by 25% by making it less hazy. Although the decrease in naringin due to treatment with aromase on its own was less than the combination enzyme treatment, the aromase-treated sample was ranked by the sensory panel as least bitter followed by the combination enzyme-treated, laccase-treated and the untreated samples. This may be due to the greater decrease in limonin in the aromase-treated sample compared to the other samples. In summary, this research shows that aromase can be used either on its own or in combination with laccase to debitter grapefruit peel juice, although it can also be used in combination with laccase. The use of these enzymes provides the citrus processing industry with alternative and possibly more cost-effective methods of debittering citrus products.
Dissertation (MSc (Agric))--University of Pretoria, 2012.
Food Science
MSc (Agric)
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Jensen, Heidi Dorte. "Cranberry juice and urinary tract infections /." Copenhagen : Department of Bacteriology, Mycology and Parasitology, Statens Serum Institut : Department of Medicinal Chemistry, The Danish University of Pharmaceutical Science, 2004. http://www.dfh.dk/phd/defences/HeidiDorteJensen.htm.

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Jabalpurwala, Fatima Abdulhussain. "Grapefruit juice and citrus blossom volatiles." [Gainesville, Fla.] : University of Florida, 2009. http://purl.fcla.edu/fcla/etd/UFE0024934.

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Nguyen, Danny M. T. "Colour removal from sugar cane juice." Thesis, Queensland University of Technology, 2014. https://eprints.qut.edu.au/66234/1/Danny_Nguyen_Thesis.pdf.

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The key contribution contained in this thesis is an understanding of the degradation of colour precursors in sugar solutions. A new direction of research for the removal of colour and colour precursors in sugar process streams has been identified through the use of the Fenton oxidation and related processes. The decolourisation technologies developed in this study showed reductions in colour in synthetic and factory sugar process streams. These technologies have the potential to lower refining and manufacturing costs for the sugar industry.
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Books on the topic "Juice"

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Nguringa, Rose Cathrine N. Wheatgrass juice, "ngano" & other juices. Nyeri, Kenya: Jaheca Investment, 2008.

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Nguringa, Rose Cathrine N. Wheatgrass juice, "ngano" & other juices. Nyeri, Kenya: Jaheca Investment, 2008.

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Guo, Yu Fang. Juice. Hong Kong: Wan Li, 2004.

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Gladman, Renee. Juice. Berkeley, USA: Kelsey St. Press, 2000.

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Walters, Eric. Juice. Victoria, BC: Orca Book Publishers, 2005.

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Juice. Victoria, BC: Orca Book Publishers, 2005.

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Juice. New York: Poseidon Press, 1988.

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Wade, Carlson. The pocket handbook of juice power. New Canaan, Conn: Keats Pub., 1992.

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(Firm), Crussh, ed. Juice boost!: Juices, smoothies & boosters for supercharged health. London: Duncan Baird Publishers, 2013.

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Russell, Cronin, ed. Juice high. London: Ebury, 1996.

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Book chapters on the topic "Juice"

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Bährle-Rapp, Marina. "cucumber (juice)." In Springer Lexikon Kosmetik und Körperpflege, 135. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_2549.

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Lea, A. G. H. "Apple juice." In Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages, 153–96. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-0949-3_6.

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Lea, A. G. H. "Apple juice." In Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages, 153–96. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6296-9_6.

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Grasset, Olivier, and Dmitri Titov. "JUICE Mission." In Encyclopedia of Astrobiology, 1309–13. Berlin, Heidelberg: Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-662-44185-5_5283.

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Kimball, Dan. "Juice Adulteration." In Citrus Processing, 279–300. Dordrecht: Springer Netherlands, 1991. http://dx.doi.org/10.1007/978-94-011-3700-3_19.

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Kimball, Dan. "Juice Cloud." In Citrus Processing, 117–25. Dordrecht: Springer Netherlands, 1991. http://dx.doi.org/10.1007/978-94-011-3700-3_8.

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Johnston, Carol S. "Orange Juice." In Beverages in Nutrition and Health, 79–91. Totowa, NJ: Humana Press, 2004. http://dx.doi.org/10.1007/978-1-59259-415-3_6.

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Barba, Francisco J., Elena Roselló-Soto, Francisco Quilez, and Nabil Grimi. "Juice Blends." In Innovative Technologies in Beverage Processing, 205–16. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118929346.ch7.

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Grasset, Olivier, and Dmitri Titov. "JUICE Mission." In Encyclopedia of Astrobiology, 1–5. Berlin, Heidelberg: Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-27833-4_5283-2.

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Hartel, Richard W., and AnnaKate Hartel. "Fresh Orange Juice." In Food Bites, 153–54. New York, NY: Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75845-9_49.

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Conference papers on the topic "Juice"

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Babarykin, Dmitry, Gaļina Smirnova, Svetlana Vasiļjeva, Anna Fedotova, Andrey Fedotov, and Natālija Basova. "Evaluation of the biological activity of sugar-free fractionated red beetroot juice." In 80th International Scientific Conference of the University of Latvia. University of Latvia, 2023. http://dx.doi.org/10.22364/iarb.2022.05.

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In the case of type II diabetes, the most important preventive and therapeutic effect gives a diet with a minimal amount of easily digestible carbohydrates. Vegetable juices are posi-tioned as healthy food, because of the high content of phenolic and other biologically active compounds. However, due to the high glycemic index, juices are contraindicated in obesity, and diabetes, while juices with a reduced glycemic index, are not available on the market. We have developed a technology for the fractionation of red beetroot juice based on molecular mass using ultrafiltration. The resulting fraction stimulates the absorption of iron, increases blood hemoglobin level, and enhances capillary blood flow more effectively than native juice does. Both effects are important for patients with diabetes because the impaired blood supply to tissues and organs is an important pathogenetic factor in the development of diabetic renal failure, blindness, and gangrene. The sugar content in fractionated beetroot juice is 5–7%, which makes its use in diabetes problematic. The purpose of the study was to develop a technology for removing sugar from fractionated red beetroot juice and assessing the safety of its functional properties. The fractionated native red beetroot juice and fractionated fermented juice were studied. Fermentation was carried out using pre-activated yeast Saccharomyces cerevisiae. It was found that after 5-day fermentation, the sugar content in the fermented fractionated juice fell to 0.5–0.7%, while maintaining functional activity.
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Johnson, Teiko M. "Citrus Pulp Recovery." In ASME 1987 Citrus Engineering Conference. American Society of Mechanical Engineers, 1987. http://dx.doi.org/10.1115/cec1987-3301.

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The growing interest in citrus pulp, or frozen, stabilized juice sacs, stems from the rapid influx of high quality citrus juices and juice added beverages into the market. Juice sacs have been recovered for many years and it has not been until the past few years that this practice evolved into a sophisticated technology. Paper published with permission.
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URBONAVIČIENĖ, Dalia, Ramunė BOBINAITĖ, Jonas VIŠKELIS, Pranas VIŠKELIS, and Česlovas BOBINAS. "CHARACTERISATION OF TOMATO JUICE AND DIFFERENT TOMATO-BASED JUICE BLENDS FORTIFIED WITH ISOMERISED LYCOPENE EXTRACT." In Rural Development 2015. Aleksandras Stulginskis University, 2015. http://dx.doi.org/10.15544/rd.2015.029.

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Juices and beverages with bioactive compounds are consumed for their nutritive and health benefits. Beverages fortified with various functional ingredients are an important product category within the functional food segment. In this study tomato juice with various proportions of apple, carrot and sweet corn juice together with isomerised lycopene extract were used for formulation of functional beverages. Chemical composition and physicochemical properties of prepared juice blends was evaluated and a sensory analysis was conducted in order to identify the most acceptable blends. The addition of concentrated isomerised lycopene extract with -carotene to tomato juice as well as juice blends significantly increased the levels of lycopene and especially the levels of cis-lycopene in the final products. The content of total lycopene in the juice blends varied from 16.21 mg/100 g to 25.65 mg/100 g, whereas the content of cis-lycopene – from 9.16 to 14.46 mg/100 g. The juice blends containing apple juice had the lowest pH and the highest titratable acidity. Higher percentage of apple, sweet corn or carrot juice in the blends resulted in higher contents of TSS in the functional beverage. The addition of apple, carrot, and sweet corn juice significantly changed the initial color of the tomato juice. The lowest colour difference (E) values had tomato-carrot juice blends (6.8–7.3), whereas the highest E had tomato juice with 25 and 35 % of sweet corn juice (10.6 and 14.3, respectively). Sensory evaluation revealed that the most acceptable taste had tomato-apple juice blend with 35 % apple juice and tomato-carrot juice blend with 40 % carrot juice.
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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 compromising food safety. Commercial orange juice is thermally processed to inactivate pectinesterase (PE) and spoilage organisms. Active PE causes clarification of orange juice by cloud loss, which is considered a quality defect (Boff et al. 2003). Thermal processing can be detrimental to the organoleptic and nutritional qualities of the juice (Sloan 1995), so the development of non-thermal technologies (Barbosa-Canovas et al. 1998) is desirable in the citrus juice industry. Dense phase carbon dioxide (DPCD) is a non-thermal technology that can inactivate certain micro-organisms and enzymes at temperatures low enough to avoid the thermal effects of traditional pasteurization. This technology relies on the chemical effect of CO2 on micro-organisms and enzymes. DPCD pasteurization technology is commercially available. Most of the commercialization efforts so far have been from Praxair Inc. (Burr Ridge, IL). Based on technology licensed from the University of Florida (Balaban et al. 1988, 1998), Praxair developed a continuous system which uses the DPCD process as a non-thermal alternative to thermal pasteurization (Connery et al. 2005). This system has been commercialized under the Trade Mark “Better Than Fresh (BTF).” To date, Praxair has constructed four mobile BTF units for processing about 1.5 liters per minute for demonstration purposes. In addition, a commercial scale unit of 150 liters per minute was also constructed (Connery et al. 2005) and tested at an orange juice processing plant in Florida. There are other commercialization efforts. The excellent taste of the juice processed with this new technology was demonstrated in three independent sensory panels that compared juice treated with this system to that of fresh squeezed juice. In all the tests, no difference could be detected. It is important that CO2 is completely saturated in the juice if DPCD is to be successful. Saturation (equilibrium solubility) depends on the pressure, temperature, and composition of the juice. Until recently, the exact amount of CO2 to be used in DPCD processing was unknown since solubility data was unavailable at different pressures, temperatures, and juice compositions, and an excess amount was used. To optimize the use of CO2 in this non-thermal process, new equipment has been developed to measure the solubility of CO2 in liquid systems and juices. The objective of this paper is to present a general review of the applications of DPCD to citrus juices and to introduce the use of new equipment developed at the University of Florida to determine the solubility of CO2 in citrus juices. Paper published with permission.
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Grant, Philip. "Homogenizing Concentrate in a Juice Evaporator." In ASME 1990 Citrus Engineering Conference. American Society of Mechanical Engineers, 1990. http://dx.doi.org/10.1115/cec1990-3604.

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A process used to concentrate orange juice and other citrus juices by using an APV Gaulin homogenizer within the T.A.S.T.E. Evaporator. The purpose of this process is to reduce viscosity, eliminate defects, reduce bottom pulp, increase yields, and provide for a smoother operation of the evaporator, subsequent to homogenization. This process, equipment and benefits are the basis of U.S. Patent #4,886,574 issued September 5, 1989, and application #339,171, pending. Paper published with permission.
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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 accepted in Brazil and Europe, and aseptic transfer of the juice is occurring via specially outfitted aseptic tanker vessels from Brazil to the US and Europe. The consumer’s demand for NFCOJ has grown steadily throughout these years, and the suppliers of consumer packaged orange juice have developed special processes and methods to maximize the quality and flavor of the juices sent to the market. Fresh juice, light pasteurization, and flavor enhanced products are just some of these methods resulting in very high quality juice availability. Also, cost and price are always under assault, and the juice suppliers are always looking for an edge. Recently, the flavor enhancement method has come under scrutiny by the FDA, and the industry is being reminded that all added flavors must be made from naturally occurring orange derivatives or must be labeled appropriately: such as “with natural (other fruit) flavors” or “with artificial flavors,” both of which may have an undesirable impact on the market perception of the juice quality. At this same time, as the bulk storage technology of NFCOJ has matured in the past 25 years, some processors who package their own juice are investing in special aseptic transfer methods from the aseptic bulk storage tanks without the need to re-pasteurize the juice prior to packaging. Their goal is to provide the highest quality juice to the consumer, and to minimize or eliminate the need to add expensive and special flavor packs to the juice. This is being done commercially in Florida and Spain. This paper explores these methods of aseptic juice transfer direct to packaging and the aseptic addition of natural or otherwise desired and labeled ingredients, and their potential impact on the quality of the juice. Paper published with permission.
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Qiu, Jun, R. M. Boom, and M. A. I. Schutyser. "Agitated thin-film drying of spinach juice." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7515.

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Agitated thin film dryers (ATFD) has been considered as an effective technology for drying viscous liquid foods, pastes or pureed foods. In this study, a lab-scale ATFD was developed and applied for drying of juices from spinach leaves at varying temperature (60 – 90 ˚C), feed rate (0.3 – 0.5 kg/h) and blade rotation speed (300 – 600 RPM) combinations. Juice suspensions were successfully dried into powder with a moisture content ranging from 0.049 to 0.114 kg/kg total. Increasing the wall temperature and feed rate were found to improve the specific evaporation rate and evaporation rate of the ATFD, respectively. The blade rotation speed had limited effect on the water removal rate, while it played a crucial role in powder formation. Keywords: Food solution; Spinach juice; Thin film drying; Scraped surface; Vacuum conductive drying.
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Norman, Seth I., and Dan A. Kimball. "A Commercial Citrus Debittering System." In ASME 1990 Citrus Engineering Conference. American Society of Mechanical Engineers, 1990. http://dx.doi.org/10.1115/cec1990-3601.

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Excessive bitterness in citrus juices has been extensively studied in the past due to a reduction in juice quality. In the late 1970’s, Australia began to commercially debitter citrus juices using cellulose acetate beads. However, due to operational problems, this plant was shutdown. Continued research has led to the first commercial debittering installation in the United States. Using a proprietary styrene/divinylbenzene hydrophylic adsorbent, a citrus debittering system was started in 1988 to debitter navel orange juice. The automatic citrus debittering system was designed for continuous operation at an operator’s selectable flow rate from between 20 to 55 gallons per minute. The determination of the economics, compositional analysis and taste of the treated products was the focus of this study. Paper published with permission.
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Suciana, Fitri, Saifudin Zukhri, and Cahyo Pramono. "Tomato Juice and Dragon Fruit Juice to Reduce Blood Sugar Level." In 1st Paris Van Java International Seminar on Health, Economics, Social Science and Humanities (PVJ-ISHESSH 2020). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/assehr.k.210304.177.

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Rhoten, Christopher D. "Influence of thin juice pH management on thick juice color in a factory utilizing weak cation thin juice softening." In American Society of Sugarbeet Technologist. ASSBT, 2011. http://dx.doi.org/10.5274/assbt.2011.66.

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Reports on the topic "Juice"

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Rouseff, Russell L., and Michael Naim. Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices. United States Department of Agriculture, September 2002. http://dx.doi.org/10.32747/2002.7585191.bard.

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Citrus juice flavor quality traditionally diminishes after thermal processing and continuously during storage. Our prior studies found that four of the five most potent off-aromas formed during orange juice storage had not been identified. The primary emphasis of this project was to characterize and identify those potent flavor degrading aroma volatiles so that methods to control them could be developed and final flavor quality improved. Our original objectives included: 1 Isolate and characterize the most important unidentified aroma impact compounds formed or lost during pasteurization and storage. 2. Determination of thiamine and carotenoid thermal decomposition and Strecker degradation pathways in model solutions as possible precursors for the unidentified off-flavors. 3. Evaluate the effectiveness of an "electronic nose" to differentiate the headspace aromas of from untreated and heat pasteurized orange and grapefruit juices. 4. Use model systems of citrus juices to investigate the three possible precursor pathways (from 2) for flavor impact compounds formed or lost during pasteurization or storage. RESULTS - The components responsible for citrus storage off flavors and their putative precursors have now been identified. Certain carotenoids (b-carotene) can thermally degrade to produce b-ionone and b-damascenone which are floral and tobacco smelling respectively. Our GC-O and sensory experiments indicated that b-damascenone is a potential storage off-flavor in orange juice. Thiamine (Vitamin B1) degradation produces 2-methyl-3-furan thiol, MFT, and its dimer bis(2- methyl-3-furyl) disulfide which both produce meaty, savory aromas. GC-O and sensory studies indicated that MFT is another storage off-flavor. Methional (potato aroma) is another off flavor produced primarily from the reaction of the native amino acid, methionine, and oxidized ascorbic acid (vitamin C). This is a newly discovered pathway for the production of methional and is more dominant in juices than the classic Maillard reaction. These newly identified off flavors diminish the flavor quality of citrus juices as they distort the flavor balance and introduce non-typical aromas to the juice flavor profile. In addition, we have demonstrated that some of the poor flavor quality citrus juice found in the market place is not only from the production of these and other off flavors but also due to the absence of desirable flavor components including several potent aldehydes and a few esters. The absence of these compounds appears to be due to incomplete flavor volatile restoration after the making of juice concentrates. We are the first to demonstrate that not all flavor volatiles are removed along with water in the production of juice concentrate. In the case of grapefruit juice we have documented which flavor volatiles are completely removed, which are partially removed and which actually increase because of the thermal process. Since more that half of all citrus juices is made into concentrate, this information will allow producers to more accurately restore the original flavor components and produce a juice with a more natural flavor. IMPLICATIONS - We have shown that the aroma of citrus juices is controlled by only 1-2% of the total volatiles. The vast majority of other volatiles have little to no direct aroma activity. The critical volatiles have now been identified. The ability to produce high quality citrus juices requires that manufacturers know which chemical components control aroma and flavor. In addition to identifying the critical flavor components (both positive and negative), we have also identified several precursors. The behavior of these key aroma compounds and their precursors during common manufacturing and storage conditions has been documented so manufacturers in Israel and the US can alter production practices to minimize the negative ones and maximize the positive ones.
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Shomer, Ilan, Louise Wicker, Uzi Merin, and William L. Kerr. Interactions of Cloud Proteins, Pectins and Pectinesterases in Flocculation of Citrus Cloud. United States Department of Agriculture, February 2002. http://dx.doi.org/10.32747/2002.7580669.bard.

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The overall objective was to understand the cloud flocculation of citrus juice by characterization of the interactions between proteins and pectins, and to determine the role of PE isozymes in catalyzing this phenomenon. Specific objectives were to: 1. identify/characterize cloud-proteins in relation to their coagulable properties and affinity to pectins; 2. to determine structural changes of PME and other proteins induced by cation/pectin interactions; 3. localize cloud proteins, PME and bound protein/pectates in unheated and pasteurized juices; 4. to create "sensitized" pectins and determine their effect on clarification. The original objectives were not changed but the methods and approach were modified due to specific research requirements. Two i postulates were: 1. there is a specific interaction of cloud proteins with de-esterified regions of ! pectin and this contributes to cloud loss; 2. isozymes of pectin-methyl-esterase (PME) vary in efficiency to create sensitized pectins. The appearance of citrus fruit juice is an important quality factor and is determined by the color and turbidity that .are conferred by the suspended particles, i.e., by the cloud and its homogeneity. Under some circumstances the cloud tend to flocculate and the juice clarifies. The accepted approach to explain the clarification is based on pectin demethoxylation by PME that promotes formation of Ca-pectate. Therefore, the juice includes immediate heat-inactivation upon ~ squeezing. Protein coagulation also promotes cloud instability of citrus fruit extracts. However, the clarification mechanism is not fully understood. Information accumulated from several laboratories indicates that clarification is a more complex process than can be explained by a single mechanism. The increasing trend to consume natural-fresh juice emphasizing the importance of the knowledge to assure homogeneity of fresh juice. The research included complementary directions: Conditions that induce cloud-instability of natural- juice [IL]. Evaluate purification schemes of protein [USA]. Identifications of proteins, pectin and neutral sugars ([IL]; Structure of the cloud components using light and electron microscopy and immuno-labeling of PME, high-methoxyl-pectin (HMP) and low-methoxyl-pectin (LMP); Molecular weight of calcium sensitized pectins [US]; Evaluation of the products of PME activity [US]. Fractions and size distribution and cloud components [IL-US]. The optimal pH activity of PME is 7 and the flocculation pH of the cloud is 3-4. Thus, the c roles of PME, proteins and pectins in the cloud instability, were studied in pH ranges of 2- 7. The experiments led to establish firstly repeatable simulate conditions for cloud instability [IL]. Thermostable PME (TS-PE) known to induce cloud instability, but also thermolabile forms of PME (TL-PE) caused clarification, most likely due to the formation and dissolution of inactive :. PE-pectin complexes and displacement of a protective colloid from the cloud surface [US]. Furthermore, elimination of non-PME protein increases TS-PE activity, indicating that non-PME proteins moderate PME activity [US]. Other experiments Concomitantly with the study of the PME activity but promotes the association of cloud-proteins to pectin. Adjusting of the juice pH to f 7 retains the cloud stability and re-adjusting of the pH to 40% DE reacts to immuno-labeling in the cloud fragments, whereas
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Yerenova, Bibipatyma, Yuliya Pronina, Nikolay Penov, Kirill Mihalev, Krasimira Kalcheva-Karadzhova, Rada Dinkova, and Vasil Shikov. Optimization of the Mixed Melon-berry Juice Composition, Using Simplex Centroid Experimental Design. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, December 2019. http://dx.doi.org/10.7546/crabs.2019.12.16.

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Horsch, Ashley, Joseph G. Sebranek, James S. Dickson, Steven E. Niebuhr, and Benjamin L. Ruther. The Effect of pH and Nitrite Concentration from Celery Juice Concentrate in Ham Slices on the Antimicrobial Impact and Ham Quality Effects of Celery Juice Concentrate Compared with Conventional Sodium Nitrite. Ames (Iowa): Iowa State University, January 2014. http://dx.doi.org/10.31274/ans_air-180814-1174.

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Kootstra, A. M. J., and S. Huurman. Protein extraction from spinach juice using vacuum explosion and their separation by active carbon, heat, and CaCl2. Wageningen: ACRRES, Wageningen University & Research, 2016. http://dx.doi.org/10.18174/440331.

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Blumwald, Eduardo, and Avi Sadka. Citric acid metabolism and mobilization in citrus fruit. United States Department of Agriculture, October 2007. http://dx.doi.org/10.32747/2007.7587732.bard.

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Accumulation of citric acid is a major determinant of maturity and fruit quality in citrus. Many citrus varieties accumulate citric acid in concentrations that exceed market desires, reducing grower income and consumer satisfaction. Citrate is accumulated in the vacuole of the juice sac cell, a process that requires both metabolic changes and transport across cellular membranes, in particular, the mitochondrial and the vacuolar (tonoplast) membranes. Although the accumulation of citrate in the vacuoles of juice cells has been clearly demonstrated, the mechanisms for vacuolar citrate homeostasis and the components controlling citrate metabolism and transport are still unknown. Previous results in the PIs’ laboratories have indicated that the expression of a large number of a large number of proteins is enhanced during fruit development, and that the regulation of sugar and acid content in fruits is correlated with the differential expression of a large number of proteins that could play significant roles in fruit acid accumulation and/or regulation of acid content. The objectives of this proposal are: i) the characterization of transporters that mediate the transport of citrate and determine their role in uptake/retrieval in juice sac cells; ii) the study of citric acid metabolism, in particular the effect of arsenical compounds affecting citric acid levels and mobilization; and iii) the development of a citrus fruit proteomics platform to identify and characterize key processes associated with fruit development in general and sugar and acid accumulation in particular. The understanding of the cellular processes that determine the citrate content in citrus fruits will contribute to the development of tools aimed at the enhancement of citrus fruit quality. Our efforts resulted in the identification, cloning and characterization of CsCit1 (Citrus sinensis citrate transporter 1) from Navel oranges (Citrus sinesins cv Washington). Higher levels of CsCit1 transcripts were detected at later stages of fruit development that coincided with the decrease in the juice cell citrate concentrations (Shimada et al., 2006). Our functional analysis revealed that CsCit1 mediates the vacuolar efflux of citrate and that the CsCit1 operates as an electroneutral 1CitrateH2-/2H+ symporter. Our results supported the notion that it is the low permeable citrateH2 - the anion that establishes the buffer capacity of the fruit and determines its overall acidity. On the other hand, it is the more permeable form, CitrateH2-, which is being exported into the cytosol during maturation and controls the citrate catabolism in the juice cells. Our Mass-Spectrometry-based proteomics efforts (using MALDI-TOF-TOF and LC2- MS-MS) identified a large number of fruit juice sac cell proteins and established comparisons of protein synthesis patterns during fruit development. So far, we have identified over 1,500 fruit specific proteins that play roles in sugar metabolism, citric acid cycle, signaling, transport, processing, etc., and organized these proteins into 84 known biosynthetic pathways (Katz et al. 2007). This data is now being integrated in a public database and will serve as a valuable tool for the scientific community in general and fruit scientists in particular. Using molecular, biochemical and physiological approaches we have identified factors affecting the activity of aconitase, which catalyze the first step of citrate catabolism (Shlizerman et al., 2007). Iron limitation specifically reduced the activity of the cytosolic, but not the mitochondrial, aconitase, increasing the acid level in the fruit. Citramalate (a natural compound in the juice) also inhibits the activity of aconitase, and it plays a major role in acid accumulation during the first half of fruit development. On the other hand, arsenite induced increased levels of aconitase, decreasing fruit acidity. We have initiated studies aimed at the identification of the citramalate biosynthetic pathway and the role(s) of isopropylmalate synthase in this pathway. These studies, especially those involved aconitase inhibition by citramalate, are aimed at the development of tools to control fruit acidity, particularly in those cases where acid level declines below the desired threshold. Our work has significant implications both scientifically and practically and is directly aimed at the improvement of fruit quality through the improvement of existing pre- and post-harvest fruit treatments.
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Sindelar, Jeffrey J., Joseph C. Cordray, and Joseph G. Sebranek. Effects of Vegetable Juice Powder and Incubation Time on Cured Meat Properties of Frankfurter-Style Cooked Sausages and Ready-to-Eat Hams. Ames (Iowa): Iowa State University, January 2008. http://dx.doi.org/10.31274/ans_air-180814-801.

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Barnard, Kathryn. The Terroir of Pinot Noir Wine in the Willamette Valley, Oregon : A Broad Analysis of Vineyard Soils, Grape Juice and Wine Chemistry. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.2936.

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Nakamura, Masaya, and Jong-Hwan Ra. Evaluation of Radical Scavenging and Reducing Power for Dry Juice, Peel, and Pomace of Citrus Sudachi Hort. Ex Shirai with Different Solvent Concentrations. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, April 2018. http://dx.doi.org/10.7546/crabs.2018.03.07.

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Li, Lu, Nini Jin, Yueyue He, Kexin Ji, He Li, Chongde Sun, and Xinqi Liu. Effects of chronic consumption of orange juice on cardiovascular risk factors in overweight and obese adults: a protocol for a systematic review and meta-analysis of randomized controlled trials. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, December 2021. http://dx.doi.org/10.37766/inplasy2021.12.0082.

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