Results 211 to 220 of about 46,710 (265)

Fruits, vegetables, 100% juices, and cognitive function

Nutrition Reviews, 2014
Although reviews of the association between polyphenol intake and cognition exist, research examining the cognitive effects of fruit, vegetable, and juice consumption across epidemiological and intervention studies has not been previously examined.
Daniel J, Lamport, Caroline, Saunders, Laurie T, Butler, Jeremy Pe, Spencer   +3 more
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Juice extraction from apples and other fruits and vegetables

Critical Reviews in Food Science and Nutrition, 1997
Presses are the usual and traditional method of removing juice from fruit and vegetable materials. However, recently diffusion extraction, centrifugation, and specialized ultrafiltration techniques have been explored and have been exploited commercially to a limited extent. Yield efficiency diagrams that relate juice yields to mash feed rates provide a
T. Beveridge, M. A. Rao
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High pressure and foods—fruit/vegetable juices

Journal of Food Engineering, 2006
Abstract The high pressure pasteurisation is capable to preserve the nutritional substances in juices such as sulforaphane in broccoli juice. This paper deals with the procedures how to maintain the highest content of this compound and other nutritional substances and how to prepare the consumer acceptable form of this juice.
Milan Houška, Jan Strohalm, Kateřina Kocurová, Jiří Totušek, Danuše Lefnerová, Jan Tříska, Naděžda Vrchotová, Vlasta Fiedrleová, Maria Holasova, Dana Gabrovská, Ivana Paulíčková   +10 more
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Validation of a Fruit, Juice, and Vegetable Availability Questionnaire

Journal of Nutrition Education and Behavior, 2003
To assess the validity of a self-reported fruit, juice, and vegetable home availability measure.Cross-sectional.In-home interviews.Forty-eight parents of fourth to sixth grade children.Scales assessing self-reported home availability of fruit, 100% fruit juice, and vegetables over the past 7 days compared with an observed home inventory conducted on ...
Tara, Marsh, Karen Weber, Cullen, Tom, Baranowski   +2 more
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Spray Drying of Fruit and Vegetable Juices—A Review

Critical Reviews in Food Science and Nutrition, 2014
The main cause of spray drying is to increase the shelf life and easy handling of juices. In the present paper, the studies carried out so far on spray drying of various fruits and vegetables are reported. The major fruit juices dried are mango, banana, orange, guava, bayberry, watermelon, pineapple, etc.
Anjali, Verma, Satya Vir, Singh
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New vegetable and fruit–vegetable juices treated by high pressure

High Pressure Research, 2012
The aim of this work was to find sensory suitable combinations of not commonly used vegetables, that is, cabbage, celeriac and parsnip, into mixed fruit–vegetable juices, two-species vegetable juices and vegetable juices with whey. These juices might have the potential to offer consumers new, interesting, tasty and nutritional products.
Dana Gabrovská, Jarmila Ouhrabková, Jana Rysová, Ivana Laknerová, Vlasta Fiedlerová, Marie Holasová, Renata Winterová, Jiřina Průchová, Jan Strohalm, Milan Houška, Aleš Landfeld, Vladimír Erban, Eva Eichlerová, Irena Němečková, Marie Kejmarová, Pavlína Bočková   +15 more
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Fruit and Vegetable Juices and Related Products

1983
Fruit juices were developed originally because of surplus fruit production. Although this is still the case, in some areas about 60 per cent of commercial fruit juice is now made from fruit specially grown for the purpose. In 1980 the world production of fruit juice was over 5000 million litres of which about 25 percent was in the form of concentrates.
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Soft drink, 100% fruit juice, and vegetable juice intakes and risk of diabetes mellitus

Clinical Nutrition, 2013
Japan has experienced a jump in the diabetes prevalence rates. We want to examine whether increased intake of soft drink and juices have contributed to this jump.Participants were 27,585 Japanese men and women aged 40-59 years who had no prior history of diabetes.
Ehab S, Eshak, Hiroyasu, Iso, Tetsuya, Mizoue, Manami, Inoue, Mitsuhiko, Noda, Shoichiro, Tsugane   +5 more
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Enzymes in Fruit Juice and Vegetable Processing

2015
Fruits are appreciated for their organoleptic and nutritional characteristics as minerals, vitamins, sugars, and other beneficial components (Klavons et al. 1991). Worldwide production of fruit recorded growth from 420 million tons during 1989-1991 to 500 million tons in 1996, 724.5 million tons in 2009 and 728.4 million tons in 2010.
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