Results 171 to 180 of about 18,037 (212)
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American Journal of Agricultural Economics, 1985
AbstractA switching regression model was estimated and used to study the impact of Florida Department of Citrus coupon promotional programs on the demand for frozen concentrated orange juice. The empirical results show that discounts and information provided by coupons were effective in increasing the demand for FCOJ, and that the FDOC's coupon ...
Jonq-Ying Lee, Mark G Brown
exaly +3 more sources
AbstractA switching regression model was estimated and used to study the impact of Florida Department of Citrus coupon promotional programs on the demand for frozen concentrated orange juice. The empirical results show that discounts and information provided by coupons were effective in increasing the demand for FCOJ, and that the FDOC's coupon ...
Jonq-Ying Lee, Mark G Brown
exaly +3 more sources
International Journal of Food Microbiology, 2022
This study aimed to evaluate the occurrence and diversity of yeasts in frozen concentrated orange juice (FCOJ) and assess the resistance of yeasts to peracetic acid. One thousand five hundred (n = 1500) samples of frozen concentrated orange juice (FCOJ) were analyzed, and 280 yeast strains were isolated and identified.
Leonardo do Prado-Silva +2 more
exaly +3 more sources
This study aimed to evaluate the occurrence and diversity of yeasts in frozen concentrated orange juice (FCOJ) and assess the resistance of yeasts to peracetic acid. One thousand five hundred (n = 1500) samples of frozen concentrated orange juice (FCOJ) were analyzed, and 280 yeast strains were isolated and identified.
Leonardo do Prado-Silva +2 more
exaly +3 more sources
EFFECT OF ESSENCE ENHANCEMENT AND STORAGE ON THE FLAVOR OF FROZEN CONCENTRATED ORANGE JUICE
Journal of Food Science, 1974ABSTRACTS Brix frozen concentrated orange juice (FCOJ) were prepared using a commercially prepared 65° Brix Valencia frozen concentrated orange juice as a base product and essences produced by three different Florida commercial citrus processors.
MARSHALL H. DOUGHERTY +2 more
exaly +2 more sources
Food Hydrocolloids, 2014
Pectin comprises one of the major components of cloud material in citrus juices. Juice cloud is a complex mixture of polysaccharides, proteins and lower molecular weight compounds that are responsible for the turbid appearance of citrus juices. The stability of juice cloud depends on a number of factors, including pectin degree of methylation (DM) and ...
Gary A Luzio, Randall G Cameron
exaly +2 more sources
Pectin comprises one of the major components of cloud material in citrus juices. Juice cloud is a complex mixture of polysaccharides, proteins and lower molecular weight compounds that are responsible for the turbid appearance of citrus juices. The stability of juice cloud depends on a number of factors, including pectin degree of methylation (DM) and ...
Gary A Luzio, Randall G Cameron
exaly +2 more sources
RADIOMETRIC ANALYSIS OF FROZEN CONCENTRATED ORANGE JUICE FOR TOTAL VIABLE MICROORGANISMS
Journal of Food Science, 1977ABSTRACT A radiometric bacterial detection system was investigated as an alternate method to the agar plate count for estimating total microbial population in frozen concentrated orange juice (FCOJ). Basically, the technique involves detection of 1 4 CO 2
W. S. HATCHER +3 more
exaly +2 more sources
Food Hydrocolloids, 2014
Abstract In citrus juices pectin is one of the major components of the suspended cloud material that imparts desirable appearance, texture and flavor. Citrus pectin is a structurally diverse polysaccharide with a backbone of α-(1,4)-galacturonic acid (GalA) residues, a variable proportion of which may be methylesterified, and interspersed with ...
Gary A Luzio, Randall G Cameron
exaly +2 more sources
Abstract In citrus juices pectin is one of the major components of the suspended cloud material that imparts desirable appearance, texture and flavor. Citrus pectin is a structurally diverse polysaccharide with a backbone of α-(1,4)-galacturonic acid (GalA) residues, a variable proportion of which may be methylesterified, and interspersed with ...
Gary A Luzio, Randall G Cameron
exaly +2 more sources
Journal of Food Science, 1984
Automated impedance measurements were used to classify samples of frozen concentrated orange juice as acceptable ( 104 CFU/ml). Calibration curves relating initial microbial concentration to impedance detection time were generated for several orange juice isolates. Cut-off times of 10.2 hr for bacteria and 15.8 hr for yeasts were adopted. More than 96%
J. L. WEIHE, S. L. SEIBT, W. S. HATCHER
exaly +2 more sources
Automated impedance measurements were used to classify samples of frozen concentrated orange juice as acceptable ( 104 CFU/ml). Calibration curves relating initial microbial concentration to impedance detection time were generated for several orange juice isolates. Cut-off times of 10.2 hr for bacteria and 15.8 hr for yeasts were adopted. More than 96%
J. L. WEIHE, S. L. SEIBT, W. S. HATCHER
exaly +2 more sources
A case of 55 years of servitisation in the frozen concentrated orange juice industry
International Journal of Services and Operations Management, 2021Although the term servitisation was coined in the late 1980s, this paper identifies and investigates a case that has been practiced in Brazil since 1963 by a capital goods manufacturer, which is focused on supplying machines and services to largest producers of frozen concentrated orange juice in country. Therefore, the aim of this paper is to describe
Silvio R.I. Pires +3 more
openaire +1 more source
Home Economics Research Journal, 1981
The susceptibility of ascorbic acid to aerobic oxidation and possible loss of vitamin activity prompted a study to (1) determine if the vitamin C content of reconstituted frozen orange juice prepared using an electric blender is different from that prepared by stirring, and (2) to ascer tain the stability of vitamin C in reconstituted frozen orange ...
Patricia Reynolds, Jean A. Phillips
openaire +1 more source
The susceptibility of ascorbic acid to aerobic oxidation and possible loss of vitamin activity prompted a study to (1) determine if the vitamin C content of reconstituted frozen orange juice prepared using an electric blender is different from that prepared by stirring, and (2) to ascer tain the stability of vitamin C in reconstituted frozen orange ...
Patricia Reynolds, Jean A. Phillips
openaire +1 more source