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.
Full textThis 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
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.
Full textAccording 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
Tirey, Amandda Leigh. "Strange juice." The Ohio State University, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=osu1382707435.
Full textMcKenzie, 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.
Full textLand and Food Systems, Faculty of
Graduate
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.
Full textRevised
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.
Wu, Wenbiao. "Recovery of proteins from potato juice." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.305428.
Full textGous, Andries Gustav Stefanus. "Enzymatic debittering of grapefruit peel juice." Diss., University of Pretoria, 2012. http://hdl.handle.net/2263/31505.
Full textDissertation (MSc (Agric))--University of Pretoria, 2012.
Food Science
MSc (Agric)
Unrestricted
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.
Full textJabalpurwala, Fatima Abdulhussain. "Grapefruit juice and citrus blossom volatiles." [Gainesville, Fla.] : University of Florida, 2009. http://purl.fcla.edu/fcla/etd/UFE0024934.
Full textNguyen, 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.
Full textWeekes, Luan N. "The impact of multicoloured Asian Lady Beetles on the sensory properties of Concord and Niagara grape juice." Pullman, Wash. : Washington State University, 2008. http://www.dissertations.wsu.edu/Thesis/Fall2008/l_weekes_051209.pdf.
Full textTitle from PDF title page (viewed on July 10, 2009). "Department of Food Science." Includes bibliographical references (p. 84-94).
Lagacé, Marylène. "The effect of different storage conditions on the quality of orange juice /." Thesis, McGill University, 1998. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=20831.
Full textLi, Zhuo 1958. "Studies on the storage of orange juice." Thesis, McGill University, 1987. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=63766.
Full textGarcia-Wass, Febe. "Orange juice authenticity using pyrolysis mass spectrometry." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.312084.
Full textDarkin, D. W. "A study of nitrosation in gastric juice." Thesis, University of Hertfordshire, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.372078.
Full textBasak, Sarmistha. "Studies on high pressure processing of orange juice : enzyme inactivation, microbial destruction, and quality changes, process verification and storage." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36874.
Full textIn preliminary studies, the effect of HP treatment on indigenous microorganisms, texture and color of selected fresh fruits and vegetables were evaluated. Results showed that HP had a significant effect on the destruction of microorganisms. Product texture and color were mildly affected, often resembling the appearance of mildly heat-treated products.
Pressure induced inactivation kinetics of pectin methyl esterase (PME) was investigated at pH 3.7 and 3.2 in freshly squeezed single strength (12.6°Brix) and concentrated (10--40° Brix) orange juice. Results showed a biphasic nature of pressure induced inactivation of PME in both juices. The first phase consisted of rapid change in inactivation of enzyme, designated as instantaneous pressure kill (IPK), due to pulse pressurization, followed by gradual inactivation of enzyme, characterized by a first order rate of inactivation during pressure hold-time.
Combination treatment involving pressure cycle, pressure level and pressure hold-time was then evaluated for inactivation of PME using a response surface methodology. Overall, pressure pulse had a lower effect on inactivation of PME compared to other factors.
Pressure destruction kinetics of Leuconostoc mesenteroides and Saccharomyces cerevisiae the spoilage organisms in orange juice, were then investigated. Pressure destruction kinetics followed the same dual effect behavior, as observed with PME inactivation. IPK effect increased with pressure cycles and was more pronounced with S. cerevisiae that Leu. mesenteroides.
Storage studies of HP treated single strength and concentrated orange juice were conducted at selected temperatures (4, 10 and 20°C). Results showed that treated juice was microbiologically stable from a few days to several weeks depending on type of juice, storage temperature and processing conditions. (Abstract shortened by UMI.)
Silvério, Susana Maria Jorge. "Novos produtos de hortofrutícolas fermentados." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/6805.
Full textThe Food Industry aims to develop new products, simultaneously, with quality and food safety characteristics, meeting the requirements of the consumers. The aim of this thesis was the development of three products derived from fermented fruit and vegetables juices, by lactic acid bacteria. Forteen strains of lactic acid bacteria in mono and/or co-culture were tested in the fermentation of the juices, in various combinations. For the beverage, the best results were obtained from the mixture of beet, apple and carrot juices, fermented by a strain of Lactobacillus plantarum. Fermentation of beet and carrot juices by L. plantarum and Leuconostoc mesenteroides was the one that led to the best results another, the best result was obtained for salad dressing. The fermentation of beet juice with Lactobacillus pentosus was another god result for salad dressing. After 24 hours of fermentation, the three products reached a pH value lower than or equal to 4, which contributed to their microbiological stability. A reduction of total sugars of about 21% in the beverage and between 17 and 25% in the sauces was recorded. For the three products, the final value of lactic acid bacteria was approximately 9 log CFU/mL. For the fermented beverage, after 12 days of refrigeration at 7 °C, this value was 7 log CFU/mL. Sensory analysis showed that these three products have good market acceptance (≥60%) and are potentially marketable (>65%).
Paotrakool, Jiraporn. "Studies of de-acidification of pineapple juice and colour development of the recovered solution /." View thesis View thesis, 1994. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030612.140204/index.html.
Full textThesis submitted in partial fulfilment of the requirements for the degree of Master of Science in Food Science, School of Food Sciences, Faculty of Science and Technology, University of Western Sydney, Hawkesbury, 1994. Includes bibliographical references.
Almeida, Francisca Diva Lima. "Employment of emerging technologies on orange juice processing added of prebiotic fructo-oligosaccharide and orange juice produced via enzymatic synthesis." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=16471.
Full textConselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico
The aim of this research was to use emerging technologies on the processing of the prebiotic orange juice added of fructo-oligosaccharides (FOS) and in prebiotic orange juice produced by enzymatic synthesis. The first stage of the study was evaluated the effect of atmospheric pressure cold plasma (ACP) and high pressure processing (HPP) on the prebiotic orange juice added 7% commercial FOS. The orange juice was directly and indirectly exposed to plasma discharge at 70 kV with processing times of 15, 30, 45 and 60 seconds. For high pressure processing, the juice containing the same concentration of FOS was treated at 450 bars for 5 minutes. After the treatments, the fructo-oligosaccharides were qualified and quantified by Thin Layer Chromatography (TLC), using densitometer. The organic acids, color analysis and pH values were also evaluated. Both processes did not degrade the FOS. The organic acids and the color of the treated samples were also preserved. On the second stage of the study, the effect of plasma and ozone treatments on prebiotic orange juice produced by enzymatic synthesis were evaluated. The orange juice was directly and indirectly exposed to plasma discharge at 70 kV with processing times of 15, 30, 45 and 60 seconds. For ozone processing, different loads (0.057, 0.128 and 0.230 mg/ O3.mL of juice) were evaluated. After the treatments, the oligosaccharides were quantified by HPLC. The juice pH, color, total phenolic content and total antioxidant activity were also determined. Both processes promoted a partial degradation of the oligosaccharides in the juice. However, the juice maintained an enough amount of oligosaccharides to be classified as a prebiotic food. The other parameters analyzed were preserved. Thus, atmospheric cold plasma and ozone are suitable non-thermal alternatives for prebiotic orange juice treatment.
O objetivo desta pesquisa foi empregar tecnologias emergentes no processamento de suco prebiÃtico de laranja adicionado de fruto-oligossacarÃdeos (FOS) e em suco prebiÃtico de laranja produzido via sÃntese enzimÃtica. A primeira etapa da pesquisa consistiu em avaliar o efeito da aplicaÃÃo das tecnologias de plasma e de alta pressÃo, como mÃtodos de conservaÃÃo, em suco de laranja adicionado de 7% de FOS comercial. O suco foi exposto direta e indiretamente ao processamento por plasma em diferentes tempos: 15 30, 45 e 60 s. Para o processamento com alta pressÃo, o suco foi tratado a uma pressÃo de 450 bars por 5 minutos. ApÃs os tratamentos, a concentraÃÃo de fruto-oligossacarÃdeos foi quantificada pela tÃcnica de cromatografia em camada delgada (CCD), utilizando o equipamento densitÃmetro. DeterminaÃÃes de cor, pH e concentraÃÃo de Ãcidos orgÃnicos foram tambÃm realizadas. Ambos os processos nÃo degradaram os FOS presentes no suco. Ãcidos orgÃnicos e a cor das amostras tratadas tambÃm foram preservados. Na segunda etapa da pesquisa, foi avaliado o efeito da aplicaÃÃo dos tratamentos de plasma e ozÃnio em suco prebiÃtico de laranja produzido via sÃntese enzimÃtica. O suco foi exposto direta e indiretamente ao processamento por plasma, a 70 kV, em diferentes tempos: 15 30, 45 e 60 s. Para o processamento com ozÃnio, diferentes cargas (0,057, 0,128 e 0,230 mg/ O3.mL de suco) foram avaliadas. ApÃs os tratamentos, a concentraÃÃo de oligossacarÃdeos foi determinada pela tÃcnica de HPLC. Os valores de pH, cor, conteÃdo de fenÃlicos totais e atividade antioxidante total tambÃm foram determinados. Ambos os processos promoveram uma degradaÃÃo parcial dos oligossacarÃdeos no suco. Contudo, o suco manteve uma quantidade suficiente de oligossacarÃdeos para ser classificado como um alimento prebiÃtico. Os demais parÃmetros analisados foram preservados. Diante disso, sugere-se que os tratamentos de plasma, alta pressÃo e ozÃnio sÃo alternativas nÃo tÃrmicas adequadas para o tratamento de suco de laranja prebiÃtico.
Feleke, Shiferaw Tesfaye. "Global competition for the Japanese fruit juice market." [Gainesville, Fla.] : University of Florida, 2006. http://purl.fcla.edu/fcla/etd/UFE0014761.
Full textWei, Shuo-Ting. "Colour harmony and consumer expectations for juice packages." Thesis, University of Leeds, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.534846.
Full textKamau, Caroline M. "Fruit Juices: Ellagic Acid Concentration and Sensory Appeal." Bowling Green State University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1182707084.
Full textBoff, Jeffrey Michael. "Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice." Columbus, OH : Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1054660479.
Full textTitle from first page of PDF file. Document formatted into pages; contains xxi., 190 p.: ill. Includes abstract and vita. Advisor: David B. Min, Dept. of Food Science and Nutrition. Includes bibliographical references (p. 179-190).
Riahi, Esmaeil. "Effect of high pressure treatment on the kinetics of enzyme inactivation and microbial destruction in apple juice." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84424.
Full textEnzyme inactivation and microbial destruction due to pressure followed a dual-effect model consisting of a pressure pulse effect (PE) and a subsequent semi-logarithmic (first order) inactivation during the pressure hold-time. In general, results showed that inactivation of enzymes and destruction of microorganisms was more prominent at higher-pressure levels, higher temperature and longer treatment times, and at lower pH levels of juice. Pressure pulse effect was dependent on pressure level, with higher PE achieved at higher pressures. During the pressure-hold, as expected, the associated decimal reduction times (D values) decreased with an increase in pressure. Pressure dependency of D values was well described by the conventional death time model. The pressure resistance of enzymes and microorganisms varied, but complete inactivation of enzymes and destruction of microorganisms was possible with the combination of lower pH, higher pressure and higher temperatures.
Commercial PME from a citrus source was more pressure sensitive than PME from microbial source. Spoilage bacteria (L. mesenteroides) were more pressure resistant than the yeasts. E. coli enumerated on an enrichment media (supporting both injured and healthy cells) showed larger survivors and a greater resistance than on a more selective media. An increasing number of cells got injured than killed with the application of pressure treatment until they were all finally injured or killed. High-pressure treatment (pulse at 400 MPa or by holding about 10 min at 350 MPa and 30°C) resulted in complete destruction of the pathogenic microorganism E. coli (O157:H7) ensuring the public health safety of the process.
Gendron, Christopher Joseph. "The Effect of Cranberry Juice on Glycemia and Satiety." Fogler Library, University of Maine, 2011. http://www.library.umaine.edu/theses/pdf/GendronC2011.pdf.
Full textBodley, Mark David. "Application of bacteriocins in the preservation of fruit juice." Thesis, Nelson Mandela Metropolitan University, 2015. http://hdl.handle.net/10948/d1020188.
Full textSiguemoto, Érica Sayuri. "Continuous-flow microwave thermal processing of cloudy apple juice." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-25092018-075112/.
Full textAquecimento de micro-ondas de fluxo contínuo é uma tecnologia de processamento alternativa que pode proporcionar vantagens para a pasteurização de produtos alimentícios, particularmente, bebidas à base de frutas. Este trabalho teve como objetivo estudar o processamento térmico de micro-ondas de fluxo contínuo em suco de maçã não clarificado. As propriedades dielétricas e elétricas dos sucos de maçã não clarificados, obtidos de diferentes variedades de maçãs e de uma planta industrial, foram determinadas entre 500 e 3000 MHz e temperaturas entre 10 °C e 90 ° C. Nessas frequências, a variedade da maçã apresentou pouca influência e a permissividade elétrica diminuiu quase linearmente com a temperatura. Cinéticas de inativação de microrganismos patogênicos (Escherichia coli O157: H7 e Listeria monocytogenes) e enzimas (polifenol oxidase, peroxidase e pectina metilesterase) foram estudadas e modeladas a fim de avaliar os efeitos não térmicos da radiação de micro-ondas. Para ambas tecnologias de processamento foi possível obter uma redução de 5-log10 de E. coli e L. monocytogenes, como recomendado pelo FDA. O processamento de micro-ondas em comparação com o aquecimento convencional aumentou a inativação dos micro-organismos em 18 dos 28 experimentos. As curvas de inativação enzimática preditas para pasteurização a 70 ° C e 80 ° C do suco de maçã mostraram que a pectina metilesterase possui a maior resistência térmica e que não houve evidência de efeitos não térmicos. Uma unidade de escala piloto usada para pasteurizar sucos de frutas foi avaliada e o processo foi modelado e simulado para determinar o histórico de tempo-temperatura. Os tempos médios de residência e os parâmetros de dispersão foram obtidos a partir de experimentos de distribuição do tempo de residência e volumes. Experimentos do processamento térmico utilizando água, como produto alimentício, forneceram coeficientes de transferência de calor em função do número de Reynolds e absorção de energia de micro-ondas. A modelagem matemática foi utilizada para determinar a distribuição de temperatura do percurso do produto, e posteriormente, foram validados. Os resultados mostraram que o aquecimento por microondas focalizadas proporcionou o aumento necessário da temperatura em um tempo curto, com uma contribuição de letalidade de apenas 0,7% em comparação a 59-68%, quando usado somente o trocador de calor convencional, o que configura sobre processamento, podendo diminuir a qualidade do produto. O suco de maçã fresco não clarificado foi submetido à pasteurização por micro-ondas em fluxo contínuo em uma unidade de escala piloto em três temperaturas de processamento (70 ° C, 80 ° C e 90 ° C), dois níveis de vazão e dois sistemas de aquecimento (convencional e micro-ondas). Resultados positivos foram obtidos para polifenol oxidase e peroxidase, mas não para a pectina metilesterase demonstrando ser a enzima mais resistente. Uma avaliação comparativa das mudanças de qualidade foi realizada em amostras de suco de maçã pasteurizado na unidade de fluxo contínuo. O perfil de voláteis do suco de maçã pasteurizado por microondas foi mais semelhante ao suco não pasteurizado em comparação ao suco pasteurizado convencionalmente. Entretanto, ácidos orgânicos totais e açúcares solúveis totais não foram significativamente diferentes no processamento por estas duas tecnologias. Houve um aumento de compostos fenólicos durante o processamento do suco de maçã não clarificado, possivelmente devido a extração de compostos fenólicos presentes no material em suspensão. Além disso, foi observado a mesma tendência na atividade antioxidante determinada pelos métodos de DPPH e ORAC. Em conclusão, este trabalho de doutorado apresenta o potencial da pasteurização por micro-ondas em suco de maçã não clarificado quanto aos aspectos enzimáticos, microbiológicos e de qualidade.
Eriksson, Andreas, and Erik Hayling. "Från juice till halloumi : Vilka faktorer påverkar fristående varumärkesförlängningar?" Thesis, Högskolan i Gävle, Företagsekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-32747.
Full textThe aim of this study is to contribute to a deeper understanding of which factors affect independent brand extensions among companies in the fast-moving consumer goods market. This study applies a qualitative approach where semi-structured interviews have been conducted to gather empirical data. The interviews have been conducted with employees from three different companies in the consumer goods market. The empirical data has been analyzed through an abductive method with inspiration from grounded theory. The conclusion of this study is that there are several affecting factors on independent brand extensions, inter alia, the level of innovation among consumers and retailers, the usage of ambassadors when communicating and launching the brand extensions and that innovative consumers isn´t generally disloyal to brands. The study also concludes that relevance of the extension to the core brands a particularly influential factor for independent brand extensions. The study also presents a model for factors affecting independent brand extensions. This study contributes to a deeper understanding, from a business perspective, of the affecting factors on independent brand extensions. The study also finds that innovative consumers who are generally considered to be disloyal to brands request extension products to a larger extent if the products are marketed by ambassadors in social media, and that retailers may want to receive information on the companies’ marketing plans when presenting a brand extension product. The proposal for further research is to investigate whether ambassadors influence consumer brand loyalty and facilitate the acceptance of brand extensions, and to further develop our model for affecting factors on independent brand extensions and adapt it to other sectors of business.
Ayhan, Zehra. "Packaging requirements for pulsed electric field processed orange juice /." The Ohio State University, 2000. http://rave.ohiolink.edu/etdc/view?acc_num=osu1488196781734345.
Full textLecky, Matthew. "Continuous high pressure carbon dioxide processing of watermelon juice." [Gainesville, Fla.] : University of Florida, 2005. http://purl.fcla.edu/fcla/etd/UFE0011651.
Full textFayoux, Stéphane C. "Interactions between plasticised PVC films and citrus juice components." Thesis, View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/35863.
Full textFayoux, Stéphane C. "Interactions between plasticised PVC films and citrus juice components." View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/35863.
Full textA thesis presented to the University of Western Sydney, Centre for Advanced Food Research, in fulfilment of the requirements for the degree of Doctor of Philosophy in Advanced Food Science (& Food Packaging Science). Includes bibliography.
Douanla, Morelle Merlina Ngandjou. "Photocatalytic disinfection of patulin using titania in apple juice." Thesis, Cape Peninsula University of Technology, 2019. http://hdl.handle.net/20.500.11838/3062.
Full textThe food industry is facing many challenges to provide safe food free from microbial contamination and especially free from mycotoxins, which seems to bypass the pasteurisation treatment frequently used for microbial deactivation in industry. Mycotoxins are secondary metabolites produced by numerous microorganisms. Among mycotoxins, patulin is well known to affect apples and is therefore found in apple juice and apple cider. Patulin is in fact a mycotoxin produced by Penicillium expansum. It is toxic; hence, there is a need to remediate the toxin from juices. After the ingestion of patulin, gastrointestinal symptoms such as diarrhoea, vomiting, nausea and may ensue leading to death. In this study, different method of patulin treatment was elaborated on but the emphasis was on photocatalysis. The purpose of this thesis was to treat patulin in apple juice by the means of photocatalysis. Photocatalysis requires nanoparticles and light. The choice of nanoparticles was (TiO2) which were synthesized from titanium chloride (TiCl4) in different solubilising matrices using a wet chemical method. The quantification of patulin from apple juice was measured using the LC/MS instrument. As a result, the best TiO2 nanoparticles derived from TiCl4 dissolved in water. Photocatalysis experiment was done in 2 different conditions under different Ultraviolet (UV) light intensity of 15V and 30 V. The results shown that UV 30 provided the greater percentage degradation as compared to UV 15 demonstrating that, the efficiency of photocatalysis depends on the light intensity. Overall, the patulin level, were reduced to below 10 ng/L within 180 min of treatment, with the juice adhering to the internal quality standard of patulin in apple juices. In conclusion, photocatalysis was determined as an efficient treatment for patulin degradation in apple juice. This is therefore, a cheap and easy method of patulin treatment for small-scale juice producers.
Donato, Roberta M. "Globalization and trade relations the US and Brazilian orange juice dispute /." Ohio : Ohio University, 2006. http://www.ohiolink.edu/etd/view.cgi?ohiou1141950268.
Full textLeach, Gareth Charles. "Studies on the counter-current diffusional extraction of apple juice." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.357731.
Full textRintelmann, Anke. "DNA based methods for food authentication." Thesis, University of Nottingham, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.272357.
Full textTiziani, Stefano. "Physico-chemical characterization of a novel functional food tomato juice with soy /." Columbus, Ohio : Ohio State University, 2006. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1139765227.
Full textDede, Saner. "Effect Of High Hydrostatic Pressure (hhp) On Some Quality Paraeters And Shelf-life Of Fruit And Vegetable Juices." Master's thesis, METU, 2005. http://etd.lib.metu.edu.tr/upload/12606513/index.pdf.
Full textC for 5, 10 and 15 minutes) orange, tomato and carrot juices were compared to fresh and thermally pasteurised (60°
C for 5, 10 and 15 minutes and 80°
C for 1 minute) juices. Treatments were capable of microbial inhibition of juices to non-detectable levels. The change in ascorbic acid content of HHP treated juices was not statistically significant (p>
0.05). Both heat treatments at 60 and 80°
C, displayed a significant loss and induced a decrease in the free radical scavenging activity but was not affected by HHP treatments. Pressurization at 250 MPa at 35°
C for 15 minutes and thermal pasteurization at 80°
C for 1 minute and stored at 4 and 25°
C for shelf-life analysis. HHP treated juices showed a small loss of antioxidants (below 10%) at both storage temperatures whereas the loss is higher (about 30%) in the heat treated juices through shelf life (30 days). The pressurized juices, stored at 25°
C, contained ascorbic acid better than heat treated ones after 30 days. The total color changes were minor (&
#8710
E=10) for all pressurized juices but for heat pasteurized samples, higher as a result of insufficient antioxidant activity. The pH of juices was not affected by treatment, storage temperature or time. HHP yielded a better product, regarding the studied parameters of the juices compared to the conventional pasteurization. Therefore, HHP treatment (250 MPa, 35°
C for 15 minutes) can be recommended for industrial production of fresh fruit and vegetables.
Allobergenova, Inobat. "Anaerobic fermentation of organic waste from juice plant in Uzbekistan." Thesis, KTH, Industriell ekologi, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-32700.
Full textwww.ima.kth.se
Beckett, Dana A. "Green products, perceptions versus reality. the case of apple juice." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ35865.pdf.
Full textCHEN, HUI-RONG, and 陳惠蓉. "Clarification of guava juice." Thesis, 1990. http://ndltd.ncl.edu.tw/handle/17321459026298714025.
Full textTsai, Xiao-Jun, and 蔡孝俊. "Evaluation of the Antibacteria Activity of Essential oils and Lemon juice/Orange juice." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/5b57ae.
Full text大同大學
生物工程學系(所)
107
Every time you come to the anniversary of the department store, many people will buy the skin care products insanely.Because the unit price of the skin care products is high, the demand for the products will be improved, including the effect presentation, the natural proportion, the fragrance acceptance, and good Consumption, product design and variety, are testing manufacturers and brands, whether it can successfully accept customers. The birth of a product, which contains a lot of key, the developer of the formula needs to do the composition comparison and modulation ratio of the product, the cost control, but the completion of this deployment, to the final key point, there will be the need to add antibacterial Is it a preservative? Does the addition of these antibacterial agents impose a physical burden on the user of the product? Because it is a country in a humid area, it is more important to discuss this aspect! In this study, we hope to test some E. coli and Staphylococcus aureus for some essential oils, and then whether to replace the drug with a more natural substance. Discussion of antibacterial agents.
LU, XING-JIANG, and 呂幸江. "Deacidification of passion fruit juice." Thesis, 1987. http://ndltd.ncl.edu.tw/handle/33043069143791474685.
Full textChia-Chun and 鍾佳君. "Hypolipidemic effect of onion juice." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/47171630526440252485.
Full text中山醫學大學
營養學系碩士班
99
Onion contains flavonoids, sulfur-containing compounds and a lot of vitamins and minerals. Many studies indicated that onion showed antioxidation and anticarcinogen.This study was focused on the antioxidant capacity and hypolipidemic effects of onion juice. Twenty-four healthy subjects with board line high serum cholesterol (≧200mg/dL) was involved in the study. This was a randomized, parallel, placebo controlled and double blind design. We randomized subjects into two groups. Each subject drank 100ml of onion juice or placebo every day for continuous eight weeks. The total experimental period was eleven weeks, including one week of run in period, eight weeks of administration and two weeks of follow-up period. Anthropometric measurements, blood collecting were performed at the initial, 2nd, 6th ,8th,10th week of the testing period. After eight weeks of intervention, onion juice greatly decreased serum total cholesterol and low-density lipoprotein cholesterol (LDL-C). In addition, increasing total antioxidant capacity of plasma and longer lag-time of LDL oxidation were found. In conclusion, drinking onion juice could decrease plasma lipid and increase its antioxidant capacity. So onion juice probably showed benefit to the prevention of cardiovascular disease.
Vora, Harshul M. "Quality optimisation of carrot juice." Thesis, 2001. https://vuir.vu.edu.au/15455/.
Full textGou, Wei-Shiang, and 郭偉翔. "Study on juice production, change during storage and biological activities of Morinda citrifolia (noni) juice." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/76185685194179360313.
Full text東海大學
食品科學系
95
Morinda citrifolia L., also known as noni, has a long history of traditional use in the Hawaiian and Tahitian islands as cure-all medicine. Recently, commercial fermented noni juice products have been imported from different countries and delivered directly to consumers with claims of multiple health benefits, including antioxidative, anticancer and immuno-stimulating activities. Only few of its health benefits have been confirmed by scientific reports. Production of noni juice by fermentation is time consuming and some of its active ingredients will decompose during its fermentation process. In this study, we investigate the production of fresh noni juice enhanced by commercial pectinase and change in its chemical and physical properties during one-month storage at 4 °C (refrigerator) or room temperature with or without exposed to light. Palawan, a commercial fermented noni juice, and its ethanol extracts were chosen to test their anticancer effects on Carcinoma of Human Esophagus cell (CE 81T) and Human colon cancer cell (HTB-37) in cell culture. The results indicated that addition of pectinase would enhance the clarification of noni juice and increase juice production and scopoletin content. During storage, Trolox equivalent antioxidant capacity (TEAC) and total phenol content of noni juice were found to decrease, whereas scopoletin and condensed tannin contents were found to increase slightly. Moreover, red color index (a* value) showed positively correlated to condensed tannin. Fermented noni juice and its ethanol extracts were found to cause both slightly DNA damage in 8hr; HTB-37 apoptosis in 24 hr, but necrosis in CE 81T and both cell lines death in 72 hr. And the death is dose-dependent. Noni juice and its ethanol extracts possessed different antioxidative activities in different antioxidant assay model. Taken together, our observations suggest that noni juice and its ethanol extracts induce DNA lesion eventually cell death.
Shah, Rohan. "Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice." Thesis, 1998. http://hdl.handle.net/1957/27658.
Full textGraduation date: 1999
SUNG, SHUN-LUNG, and 宋順龍. "Study on the Flavor and Qualdy of Polypropylene Bottled Orange Juice and mulberry Juice during Storage." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/49072271176981514565.
Full text大葉大學
食品工程研究所
90
ABSTRACT Recently, polyethylene (PP) bottled fresh juice has been getting popular in Taiwan. The aim of this thesis is focused on the study of effects of heating process and storage of sweeten or un-sweeten orange juice or mulberry juice on the overall quality and flavor components. The researches in this thesis can be separated into five sections. In the first section, sweeten orange or mulberry juice was pasteurized in a tubular heating apparatus at 85 ℃ and then filled and sealed in the PP bottles and further hold in a 80 ℃ water bath for six minutes. The PP bottled juice was then stored at a 4 or 37 ℃ constant temperature oven for different periods. Quality parameters, including soluble solid content, acid content, pH, vitamin C content, anthocyanin content, and color, of the tested juice before and after pasteurizing and in different storage periods was investigated. After pasteurization, vitamin C content of sweeten orange juice decreased at the level around 7.66 %. After storing at 37 ℃ for 21 days, vitamin C content of sweeten orange juice were decreased significantly, and both of L value and b value decreased, whereas a value was increased. After pasteurization, anthocyanin content of sweeten mulberry juice increased at the level around 17.67 %, whereas after 21 days’ storage the anthocyanin content of mulberry juice decrease significantly. After storing at 4 ℃ for 140 days, vitamin C content of sweeten orange juice decreased significantly, and L, a, and b values were found all decreased. After storing at 4 ℃ for 140 days, anthocyanin content of sweeten mulberry juice decreased significantly. In the second section of this thesis, changes in the concentration and composition of volatile compounds of sweeten orange and mulberry juice was studied. Before pasteurization, the concentration of limonene in sweeten orange juice was around 24250 ppb, and the concentration of limonene in sweeten orange juice decreased at the level of 27.36 % after pasteurization. After storing at 37 ℃ for 15 days, limonene in sweeten orange juice decreased to 7426 ppb, whereas the content of alpha-terpineol increased from 137 ppb to 590 ppb. The concentration of most aldehydes and hydrocarbons in sweeten orange juice decreased with the increasing of storage time. After pasteurizing, the content of isoamyl alcohol decreased from 269 ppb to 2 ppb, and the content of 3-penten-2-ol decreased from 161 ppb to 11 ppb. The concentration of most aldehydes and hydrocarbons in sweeten mulberry juice decreased with the increasing of storage time. In the third section of this thesis, flavor, color, and overall preference of sweeten orange and mulberry juice during storage at 37 ℃ or 4 ℃ for different periods were evaluated. After storing at 37 ℃ for 21 days, the flavor score of sweeten orange juice dropped from 6.6 to 4.0, the color score dropped from 7.4 to 5.7, and overall preference score dropped from 6.7 to 4.2. The sensory test result suggested that the storage dateline should not longer than 12 days for sweeten orange juice when stored at 37 ℃. After storing at 37 ℃ for 21 days, the flavor score of sweeten mulberry juice dropped from 5.9 to 4.0, the color score dropped from 7.0 to 5.7, and overall preference score dropped from 6.4 to 3.8. The sensory test result suggested that the storage dateline should not longer than 9 days for sweeten mulberry juice when stored at 37 ℃. After storing at 4 ℃ for 140 days, the flavor score of sweeten orange juice dropped from 6.9 to 4.7, the color score dropped from 6.9 to 5.2, and overall preference score dropped from 7.9 to 4.8. The sensory test result suggested that the storage dateline should not longer than 112 days for sweeten orange juice when stored at 4 ℃. After storing at 4 ℃ for 140 days, the flavor score of sweeten mulberry juice dropped from 6.3 to 5.0, the color score dropped from 6.9 to 5.3, and overall preference score dropped from 6.7 to 5.0. The sensory test result suggested that the storage dateline should not longer than 140 days for sweeten mulberry juice when stored at 4 ℃ In the fourth section, un-sweeten orange or mulberry juice was pasteurized in a tubular heating apparatus at 85 ℃ and then filled and sealed in the PP bottles and further hold in a 80 ℃ water bath for six minutes. The PP bottled juice was then stored at a 37 ℃ constant temperature oven for different periods. Quality parameters, including soluble solid content, acid content, pH, vitamin C content, anthocyanin content, and color, of the tested juice before and after pasteurizing and in different storage periods was investigated. After pasteurization, vitamin C content of un-sweeten orange juice decreased at the level around 54.3 %. After storing at 37 ℃ for 21 days, vitamin C content of un-sweeten orange juice decreased significantly, and both of L value and b value decreased, whereas a value increased. After pasteurization, anthocyanin content of un-sweeten mulberry juice decreased from 23.64 mg/100 mL juice to 16.26 mL/100 mL juice. After 21 days’ storage, the anthocyanin content of mulberry juice decrease significantly. After storing at 37 ℃ for 21 days of un-sweeten mulberry juice, both of L value and b value decreased. In the fifth section of this thesis, changes in the concentration and composition of volatile compounds of un-sweeten orange and mulberry juice were studied. Before pasteurization, valence and limonene were found to be the major volatile compounds in un-sweeten orange juice. Pasteurization and storage at 37 ℃ caused the concentration of them and some other terpene compounds decreased significantly. The concentration of total esters in un-sweeten mulberry juice was around 4984 ppb and dropped to 894 ppb after pasteurization and store at 37 ℃ for 15 days. The major terpene compounds in un-sweeten mulberry juice was found to be limonene. The concentration of limonene and other terpene compounds in un-sweeten mulberry juice was found to decrease significantly after pasteurization and storage at 37 ℃ for 15 days.
Flores, Gaytan Jose Humberto. "Ultrafiltration of fruit juice and wine." Thesis, 1987. http://hdl.handle.net/1957/27154.
Full textGraduation date: 1988
Weng, Chih-Cheng, and 翁至誠. "Chlorophyll-Protein Complex in Spinach Juice." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/49743567747536666660.
Full text國立臺灣大學
食品科技研究所
85
All of papers dealing about the retention of chlorophyll in veretable and fr uit juices concern usually only about the chlorophyll itself. However,chloroph yll and protein form a complex in plant tissue.The purpose of this study is to investigate the effect of chlorophyll-protein complex on chlorophyll degradat ion in spinach juice. Firstly,chlorophyll-protein complex in spinach juice wa s analyzed by gel filtration chromatography.Then,the effect of protein additio n and protease treatment in spinach juice and prolamines addition in model sol ution onchlorophyll degradation was determined.Finally,the formation of chloro phyll-prolamines complex in the model system was examined. The results show t hat there were three peaks in the gel filtration chromatogram for the chloroph ylls in spinach juice.The chlorophyll degradationin spinach juice was accelera ted by protease treatment.Adding gelatin or bovin serum ablumin in spinach jui ce was not helpful to preserve chlorophyll.However prolamines addition was eff ective in the model system in which prolamines and protein may form a complex.