Results 181 to 190 of about 20,923 (227)

DETECTION OF GRAPE JUICE IN APPLE JUICE

Journal of Food Science, 1980
ABSTRACT 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
openaire   +1 more source

Volatility of Patulin in Apple Juice

Journal of Agricultural and Food Chemistry, 2001
Patulin 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

2010
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.
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Clarification of Apple Juice

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
openaire   +1 more source

Application of bacteriocin RC20975 in apple juice

Food Science and Technology International, 2016
Alicyclobacillus 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
openaire   +2 more sources

Filtration of Apple Juice

1989
The purpose of filtration is to remove solid particles from a liquid medium. In apple juice processing, the largest particles are removed by passing the juice from the press through a mesh screen or a continuous self-cleaning centrifuge. This step is sufficient for an unclarified product.
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Concentration of Apple Juice

1989
Apple juice and other fluid foods are concentrated in order to reduce their volume and weight; this reduction results in lower costs of packaging, storage, and transportation. Concentration also has stimulated the development of many new food products and the economic utilization of perishable crops during peak harvest periods.
openaire   +1 more source

Hyperkalaemia and apple juice

The Lancet, 2001
Kevin M Sowinski, Bruce A Mueller
  +4 more sources

Occurrence of patulin in apple juice

Journal of Agricultural and Food Chemistry, 1972
P M, Scott, W F, Miles, P, Toft, J G, Dubé   +3 more
openaire   +2 more sources

Apple juice for rehydration

Archives of Disease in Childhood, 2016
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