Results 151 to 160 of about 163,664 (312)

Physico-chemical and Sensory Characteristics of Jicama and Sweet Orange Velva

Jurnal Teknologi & Industri Hasil Pertanian
Velva is a frozen food made from fruit puree, sugar, and stabilizers. Jicama contains a high fiber content, but the flavor is less preferred. Adding Sweet Orange juice can produce Velva high in fiber, vitamins, and flavors liked by the panelist.
Emma Riftyan, Dewi Fortuna Ayu, Jeplin Sitohang   +2 more
doaj   +1 more source

Verification of Authenticity of Orange Juice [PDF]

, 1984
Allan R. Brause, Joseph M Raterman, D. R. PETRUS, Landis W. Doner   +3 more
openalex   +1 more source

The vitamins of orange juice [PDF]

Biochemical Journal, 1928
openaire   +3 more sources

Impacts of a liberalization in the USA market for Frozen Concentrated Orange Juice: why Florida´s producers are so afraid? [PDF]

This study aims at examining the resource allocation and welfare implications of the reduction of barriers in the United States market for Frozen Concentrated Orange Juice (FCOJ) imported from Brazil.
Ferreira, Adriana Nunes, Fracalanza, Paulo Sergio, Neves, Marcos Fava   +2 more
core   +1 more source

Savage Desert, American Garden: citrus labels and the selling of California, 1877-1929 [PDF]

, 2008
In 1877, a year after the railroad reached Southern California, the first shipment of California oranges left the Los Angeles groves of William Wolfskill, bound for St. Louis, Missouri.
Knight Lozano, Henry
core  

Design and characterization of food nanoemulgels structured with flaxseed fiber: gel–nanoemulsion proportion

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Flaxseed fiber‐based nanoemulgels have gained significant interest due to their functional and nutritional benefits, promoting the development of healthy, value‐added foods. Additionally, they enhance the stability of formulations, leading to increased resistance to phase separation, oxidation, and degradation during storage.
Fátima Vela, Maria‐Carmen Alfaro‐Rodriguez, José Muñoz   +2 more
wiley   +1 more source

The Utilization of Keprok Orange Fruit (Citrus reticulata) Juice in Mozarella Cheese Manufacturing

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
The aim of this study was to know the effect of Keprok Orange Fruit (Citrus reticulata) Juice as a direct acidification to yield, meltability, stretchability, protein and moisture content to Mozarella cheese.
Wiwit Hartono, Purwadi Purwadi
doaj  

Stable Supercapacitors Based on Activated Carbon Prepared from Italian Orange Juice. [PDF]

Nanomaterials (Basel), 2023
Scarcello A, Alessandro F, Cruz Salazar Y, Arias Polanco M, Vacacela Gomez C, Tene T, Guevara M, Bellucci S, Straface S, Caputi LS.   +9 more
europepmc   +1 more source

The Japanese Market for Imported Fruit Juices [PDF]

The objectives were to analyze the competitiveness of countries exporting fruit juices into Japan and simulate the effect of the negative Japanese population growth rate on fruit juice demand.
Feleke, Shiferaw T., Kilmer, Richard L.
core   +1 more source

Penentuan Indeks Bias dari Konsentrasi Sukrosa (C12h22o11) pada Beberapa Sari Buah Menggunakan Portable Brixmeter [PDF]

, 2015
One of the determination of the quality of the juice is concentration. Concentration can determine the value of the refractive index with a refractive index with a Abbe Refractometer.
Hidayanto, E. (Eko), Novestiana, T. R. (Tiffany)   +1 more
core