Results 11 to 20 of about 734,040 (355)

Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice

Foods, 2022
Apple juice that is designated ‘Not from concentrated’ (NFC) is now increasingly popular with consumers due to its unique taste and rich nutritional value.
Haifen Wang, Junwei Yuan, Lan Chen, Zhaojun Ban, Yanli Zheng, Yuqian Jiang, Yunbin Jiang, Xihong Li   +7 more
doaj   +2 more sources

100% Fruit Juice and Dental Health: A Systematic Review of the Literature

Frontiers in Public Health, 2019
Background: The objective of this systematic review was to assess the scope and breadth of publicly available prospective cohort and randomized controlled trial (RCT) literature on 100% fruit juice and dental caries or tooth erosion in humans.Methods: We
DeAnn Liska, Michael Kelley, Eunice Mah
doaj   +2 more sources

Fruit Juice in Infants, Children, and Adolescents: Current Recommendations [PDF]

Pediatrics, 2017
Historically, fruit juice was recommended by pediatricians as a source of vitamin C and as an extra source of water for healthy infants and young children as their diets expanded to include solid foods with higher renal solute load. It was also sometimes
Melvin B. Heyman, Steven A. Abrams, Leo A. Heitlinger, Michael D. Cabana, Mark A. Gilger, Roberto Gugig, Ivor D. Hill, Jenifer R. Lightdale, Stephen R. Daniels, Mark R. Corkins, Sarah D. de Ferranti, Neville H. Golden, Sheela N. Magge, Sarah Jane Schwarzenberg, Sarah J. Schwarzenberg   +14 more
openalex   +2 more sources

Fruit Juice [PDF]

Definitions, 2020
openaire   +2 more sources

100 % Fruit juice and measures of glucose control and insulin sensitivity: a systematic review and meta-analysis of randomised controlled trials

Journal of Nutritional Science, 2017
Studies on the effects of consuming 100 % fruit juice on measures of glycaemic control are conflicting. The purpose of the present study was to systematically review and quantitatively summarise results from randomised controlled trials (RCT) examining ...
Mary M. Murphy, Erin C. Barrett, Kara A. Bresnahan, Leila M. Barraj   +3 more
doaj   +2 more sources

Fruit Juice Industry Wastes as a Source of Bioactives

Journal of Agricultural and Food Chemistry, 2022
Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry each year.
Kevser Kandemir, Elif Piskin, Jianbo Xiao, Merve Tomas, E. Çapanoğlu   +4 more
semanticscholar   +1 more source

Fruit Juice Spoilage by Alicyclobacillus: Detection and Control Methods—A Comprehensive Review

Foods, 2022
Fruit juices have an important place in humans’ healthy diet. They are considered to be shelf stable products due to their low pH that prevents the growth of most bacteria.
P. Sourri, C. Tassou, George - John Nychas, Efstathios Z Panagou   +3 more
semanticscholar   +1 more source

Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance

Beverages, 2022
Recent social, economic, and technological evolutions have impacted consumption habits. The new consumer is more rational, more connected and demanding with products, more concerned with the management of the family budget, with the health, origin, and ...
T. Pinto, A. Vilela, F. Cosme
semanticscholar   +1 more source

Consumption of sugar-sweetened beverages and fruit juice and human cancer: a systematic review and dose-response meta-analysis of observational studies

Journal of Cancer, 2021
Background: Several epidemiological studies have assessed the association of sugary drinks consumption with cancer, but the results remain controversial. Objective: We performed this analysis to evaluate possible causal relationship between sugary drinks
Yuting Li, Li Guo, Kaiyin He, Changbing Huang, Shaohui Tang   +4 more
semanticscholar   +1 more source

Fortification of set yogurt with passion fruit juice: Effects on fermentation kinetics, physicochemical properties, and functionality.

Journal of Dairy Science, 2021
With the purpose of developing an alternative set yogurt with high consumer acceptability, passion fruit juice, at levels that varied from 0 to 10%, was incorporated into set yogurt, and the effects on the fermentation kinetics, physicochemical ...
Xin Ning, Zhihui Luo, Zhilin Chen, Chunyao Zhou, Cuiqing Xie, Wei Du, Lei Wang   +6 more
semanticscholar   +1 more source