Results 31 to 40 of about 141,955 (170)
Evaluation of Beetroot Juice Blends with Carrot and Apple Juice as Healthy Beverage [PDF]
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 2017 The consumption of beetroot juice may lower blood pressure (BP) and therefore reduce the risk of cardiovascular events. The aim of this study was to produce of beetroot juice blends with carrot and apple juice as healthy beverage and new product as a ...
Abeer El-Dakak +2 more
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Characterization of Juice Extracted from Ultrasonic-Treated Red Pitaya Flesh
Horticulturae, 2023 Red pitaya is a tropical fruit rich in phytonutrients essential for human health. The fruit is savored either through its processed products or raw consumption.
Chin Xuan Tan +3 more
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CHARACTERIZATION AND INFLUENCE OF SUBTROPICAL PERSIMMON CULTIVARS ON JUICE AND JELLY CHARACTERISTICS
Anais da Academia Brasileira de CiênciasTo increase the availability to consumers and add more value to persimmon (Diospyros kaki L.), which is a very perishable and seasonal fruit and in order to identify which cultivars grown in subtropical regions are more suitable for processing in the ...
PAULA N. CURI +6 more
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Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment
Food Technology and Biotechnology, 2015 Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3, were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4
Lilla Szalóki-Dorkó +4 more
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Foods, 2021 Cassava plays a major role in improving food security and reducing malnutrition. The purpose of this study was to evaluate the influence of mechanical pressing coupled with ultrafiltration (UF) on the quality of different fractions of cassava leaves ...
Haimanot Hailegiorigs Ayele +3 more
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Physicochemical and sensory characteristics of reduced sugar starfruit juice
Food Research, 2017 The objective of this research was to study the physicochemical and sensory characteristics of reduced sugar starfruit juice. Cloudy starfruit juice produced by juicing of the edible part of starfruit, then the obtained filtrate was formulated with ...
Prasetijio, L.D., +2 more
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Пищевые системыThe modern consumer prefers natural products with minimal processing, which allows maximum preservation of the nutritional value of the product and fresh taste and aroma.
L. Ch. Burak, A. N. Sapach
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Revista U.D.C.A Actualidad & Divulgación Científica, 2009 La champa es un árbol frutal perteneciente a la familia myrtaceae. Su fruto es una baya pequeña altamente perecedera, de agradable saber dulce acidulado, bastante aceptada por los consumidores.
Helber Enrique Balaguera +2 more
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Simulation of spray drying of tomato juice using computational fluid dynamics (CFD)
Cogent Food & Agriculture, 2017 The present study deals with the CFD simulations of the spray drying behavior of tomato juice and its quality. The selected tomatoes were red in color and uniform in size and shape.
Vivek Kumar, H.K. Sharma, Shweta Mishra
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پیاورد سلامت, 2021 Background and Aim: Fruit juices are an important part of modern diets that can infect various gastrointestinal tract infections if infected with pathogenic bacteria.
Mohammad Mehdi Soltan Dallal +5 more
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