Results 161 to 170 of about 19,994 (214)
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Journal of Pediatric Gastroenterology and Nutrition, 1993
SummaryCarbohydrate malabsorption after apple juice ingestion may produce abdominal symptoms and diarrhea, especially in children. The carbohydrates suggested to play roles in this process are fructose, as it is present in excess of glucose, and sorbitol.
J H, Hoekstra +2 more
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SummaryCarbohydrate malabsorption after apple juice ingestion may produce abdominal symptoms and diarrhea, especially in children. The carbohydrates suggested to play roles in this process are fructose, as it is present in excess of glucose, and sorbitol.
J H, Hoekstra +2 more
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Modeling of Apple Juice Filtrations
Journal of Food Science, 1989ABSTRACT In cake filtration of apple juice, usage of filter aid increased filtration rates. Precoating the filter medium with diatomaceous earth increased filter medium resistance, but cloudy juice was produced in its absence. There was an inverse relation between filtration rates and resistances. Although these were expected results,
Bayındırlı, Levent +2 more
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American Journal of Diseases of Children, 1985
Chronic nonspecific diarrhea (CNSD) remains a common pediatric problem. Previous reports have suggested disordered small intestinal motility, food intolerances, dietary fat restriction, and excessive fluid consumption as possible contributory factors.
J S, Hyams, A M, Leichtner
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Chronic nonspecific diarrhea (CNSD) remains a common pediatric problem. Previous reports have suggested disordered small intestinal motility, food intolerances, dietary fat restriction, and excessive fluid consumption as possible contributory factors.
J S, Hyams, A M, Leichtner
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Polyphenol profiles of apple juices
Molecular Nutrition & Food Research, 2005Focusing on 17 constituents, the polyphenol profiles of juices freshly made from various dessert (n = 4) and cider apple cultivars (n = 7) as well as commercially available apple juices (n = 24) were investigated using high-performance liquid chromatography-photodiode array detection (HPLC-DAD) and (HPLC)-electrospray ionization-tandem mass ...
Kathrin, Kahle +2 more
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Haze and cloud in apple juices
Critical Reviews in Food Science and Nutrition, 1997Turbidity in apple juice is desirable or undesirable, depending on whether the product fits within consumer expectations. Desirable opalescence is due to soluble pectin and insoluble pectin stabilized particles that show considerable stability. Blanching treatments enhance this stability by reducing particle size and character-solubilizing pectin, and ...
T. Beveridge, Ronald E. Wrolstad
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DETECTION OF GRAPE JUICE IN APPLE JUICE
Journal of Food Science, 1980ABSTRACT A microbiological assay used by Vandercook and Smolensky (1976) to measure the content of orange juice in orange drinks was modified for the detection of the adulteration of apple juice by grape juice or water. An assay of 24 samples of retail apple juice, diluted 1:10 revealed little or no growth of Lactobacillus plantarum ...
DORA C. SMOLENSKY, CARL E. VANDERCOOK
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Volatility of Patulin in Apple Juice
Journal of Agricultural and Food Chemistry, 2001Patulin is a mycotoxin produced by certain fungi, such as those found commonly on apples. The patulin content of apple juice is a regulatory concern because patulin is a suspected carcinogen and mutagen. A simple model of the apple juice concentration process was carried out to examine the possible contamination of patulin in apple aroma, a distillate ...
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Physical and chemical properties of apple juice and apple juice particulate
2010In 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.
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1989
Consumer preference for a totally clear, shining apple juice has made clarified apple juice much more popular than unclarified natural apple juice. The production of clear apple juice requires the removal of suspended material and prevention of the development of turbidity after juice bottling.
Arun Kilara, Jerome P. Van Buren
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Consumer preference for a totally clear, shining apple juice has made clarified apple juice much more popular than unclarified natural apple juice. The production of clear apple juice requires the removal of suspended material and prevention of the development of turbidity after juice bottling.
Arun Kilara, Jerome P. Van Buren
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Application of bacteriocin RC20975 in apple juice
Food Science and Technology International, 2016Alicyclobacillus acidoterrestris is one of the most spoilage-causing bacteria in fruit juices. In this paper, controlling A. acidoterrestris in apple juice by bacteriocin RC20975 was described. Twenty-one strains of A. acidoterrestris were used to investigate the activity spectrum of bacteriocin RC20975 in apple juice with the result that 16 strains ...
Jinjin, Pei, Tianli, Yue, Wengang, Jin
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