Results 11 to 20 of about 19,994 (214)
Antioxidant activity of polyphenol-enriched apple juice [PDF]
Acta Periodica Technologica, 2009 This paper shows that it is possible to improve antioxidant activity of apple juice by extraction of polyphenolic compounds from apple pomace, as waste, and their addition to the apple juice. Raw apple juice was prepared by pressing of apple mash.
Šumić Zdravko M. +3 more
doaj +1 more source
Degradation of patulin and effect of flavor component in apple juice by glow discharge plasma (GDP)
Fushe yanjiu yu fushe gongyi xuebao, 2023 Patulin is the most common mycotoxins present in apple juice, and is very harmful to consumer health and economic development. Herein, we investigated the degradation of patulin and promotion of flavor component in apple juice by glow discharge plasma ...
LI Zhaodi +6 more
doaj +1 more source
APPLE JUICE CLARIFIED BY THE POLYMERIC FLOCCULANTS
Harčova Nauka ì Tehnologìâ, 2022 Based on the research, a innovative method for processing apple juice has been proposed, which consists in the use of safe polymeric flocculants – polyethylene oxide and hydrolyzed polyacrylamide, which can increase the speed and degree of transparency ...
A. Pogrebnyak +4 more
doaj +1 more source
Journal of Agriculture and Food Research, 2023 Conventional thermally processed apple juices are nutritionally depleted because the heat sensitivity degrades the bioactive compounds that comprise them.
Nachal N, Kakoli Pegu, Shalini S. Arya
doaj +1 more source
Solid Phase Extraction Method for Patulin in Apple Juice and Unfiltered Apple Juice [PDF]
Journal of AOAC INTERNATIONAL, 1999 Abstract Patulin, a mold metabolite, is commonly found in rotting apples. Some countries regulate patulin at levels ranging from 30 to 50 μg/L. Most analytical methods for patulin in apple juice include liquid—liquid partitions. A solid¯phase extraction method has been developed for apple juice and unfiltered apple juice in the United ...
M W, Trucksess, Y, Tang
openaire +3 more sources
The Homofermentative Lactobacilli of Apple Juice [PDF]
Journal of General Microbiology, 1952 Three species of homofermentative lactobacilli, identified as Lactobacillus delbrueckii, L. plantarum and L. leichmannii have been found to be of widespread occurrence on apples and in the expressed juice. Precautions must be taken to arrest their development during the processing of apples intended for the production of unfermented apple juice ...
C R, MARSHALL, V T, WALKLEY
openaire +2 more sources
Recent progress and future perspectives on non-thermal apple juice processing techniques
Food Production, Processing and Nutrition, 2023 Fresh apple juice is one of the most popular and consumed juice, owing to its pleasant taste, natural flavour and nutritional richness. Regular consumption of apple juice is associated with reducing the risk of cancer, cardiovascular related diseases ...
Shalini S. Arya +3 more
doaj +1 more source
Journal of AOAC INTERNATIONAL, 1983 Abstract Thirty-one samples from 8 geographic growing regions of the United States and 15 varieties common to these areas were converted to apple juice and analyzed for their attributes over the 3 year period 1979, 1980, and 1981. The total of 93 samples were analyzed for ash, brix, pH, proline, specific gravity, total acid, sorbitol ...
L R, Mattick, J C, Moyer
openaire +2 more sources
Biomolecules, 2019 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
Anna Grobelna +2 more
doaj +1 more source
Journal of Horticultural Sciences, 2016 The present study on value-addition in cashew apple (Anacardium occidentale L.) juice by blending it with mango, pineapple and sapota juices for preparation of RTS beverage was conducted during the year 2012-2013 at Horticultural College and Research ...
Anindita Roy +3 more
doaj +1 more source