Results 21 to 30 of about 34,540 (261)

A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing

Foods, 2023
This study investigated the prospect of producing cloud-stable orange-based juice by combining high-pressure processing (HPP) with a natural kiwifruit pectin methylesterase inhibitor (PMEI) during chilled storage.
Wanzhen Zhang, Yantong Li, Yongli Jiang, Xiaosong Hu, Junjie Yi   +4 more
doaj   +1 more source

Influence of chemical preservatives on quality attributes of orange juice

Croatian Journal of Food Science and Technology, 2018
The aim of this study is to evaluate the chemical, microbiological and sensory characteristics of chemically preserved orange juice samples. Orange juice was produced from sweet orange fruit (Citrus sinensis).
STEPHEN ABIOLA, AKINBINUADE SAMSON AKINMADEYEMI, MARY AANUOLUWAPO AJATTA, CHARLES OGUGUA AWORH   +3 more
doaj   +1 more source

Effect of a Multifunctional Biosurfactant Extract Obtained from Corn Steep Liquor on Orange and Apple Juices

Foods, 2022
Biosurfactant extracts are multifunctional ingredients composed of natural polymers that can be used in the food industry as stabilizing and antimicrobial agents, although their inclusion in food matrices has been scarcely explored.
Benita Pérez-Cid, Lorena Rodríguez-López, Ana Belén Moldes, José Manuel Cruz, Xanel Vecino   +4 more
doaj   +1 more source

Targeted Metabolomics With a Chemometric Study of Oxygenated Heterocyclic Aglycones as a Tool for Preliminary Authenticity Assessment of Orange and Grapefruit Juices

Frontiers in Nutrition, 2022
Profiles of citrus juice oxygenated heterocyclic aglycones (OHAs), which are notable marker secondary metabolites, were used to assess the authenticity of sweet orange and grapefruit juices in situations where mandarin and pomelo juices might be ...
Leng Han, Yujiao Cheng, Tenghui Zhang, Qi Zhou, Wanchao Zhang, Yongan Li, Guijie Li   +6 more
doaj   +1 more source

Main quality differences of navel orange juice from different producing areas [PDF]

Zhongguo niangzao
In order to compare the quality differences of navel orange juice from different producing areas, using navel orange juice from 8 different producing areas including Gannan navel orange, etc., as research objects, the differences in sensory quality ...
FU Xun, ZHANG Wenling, ZHANG Yan, FENG Tingting, LI Xiang, NIE Qingyu
doaj   +1 more source

‘Pera’ Orange and ‘Moro’ Blood Orange Juice Improves Oxidative Stress and Inflammatory Response Biomarkers and Modulates the Gut Microbiota of Individuals with Insulin Resistance and Different Obesity Classes

Obesities, 2022
Orange juice contains flavanones, which are associated with reducing the risk of obesity-associated diseases. We evaluated the effects of two varieties of orange juices on the oxidative stress, inflammatory response, and gut microbiota of individuals ...
Aline Alves de Santana, Eric de Castro Tobaruela, Karina Gama dos Santos, Luiz Gustavo Sparvoli, Cristiane Kovacs do Amaral, Carlos Daniel Magnoni, Carla R. Taddei, Ronaldo Vagner Thomatieli dos Santos, Neuza Mariko Aymoto Hassimotto, Franco Maria Lajolo   +9 more
doaj   +1 more source

A Comparative Study of the Physicochemical Properties and Sensory Evaluation of Commercial Orange Juice sold in the Sulaimani Market with Local Preparation of Orange Juice

Tikrit Journal for Agricultural Sciences, 2021
Orange juice is one of the most popular juices on the market. The bulk of accessible fruit drinks are synthetic and may include a number of toxic and poisonous substances those are harmful to customers' health.
Shilan Muhammad Abdulla, Azhin Baxtyar Mahmood, Sokar Kamal Mahmood, Sakar Kamal Hama Salh   +3 more
doaj   +1 more source

Genetic Diversity of Yeasts from Fermented Orange Juice Based on PCR-RFLP and Sequence Analysis of the Internal Transcribed Spacer Regions

Microbiology Indonesia, 2010
Orange is one of the most valuable and common fruits in Indonesia. High glucose level in orange juice provides good growth conditions for yeasts. In this study, yeasts were isolated from fermented orange juice and subjected to diversity analysis.
SUSAN SOKA, ANASTASIA SUSANTO
doaj   +1 more source

Green juice as a protector against reactive species in rats

Nutrición Hospitalaria, 2013
Introduction: Green juice is popularly known for introducing antioxidants, improving intestinal function and reducing weight gain. Objectives: In the present study we determine the antioxidant effect of green juice comparing it with orange juice. Methods:
Pathise S. Oliveira, Tatiana D. Saccon, Tatiane M. da Silva, Marcelo Z. Costa, Filipe S. P. Dutra, Alana de Vasconcelos, Claiton L. Lencina, Francieli M. Stefanello, Alethéa G. Barschak   +8 more
doaj   +1 more source

Development of an Enriched Polyphenol (Natural Antioxidant) Extract from Orange Juice (Citrus sinensis) by Adsorption on Macroporous Resins

Journal of Food Quality, 2020
Orange (Citrus sinensis) juice contains a high amount of antioxidant compounds, such as polyphenols and vitamins. The aim of this work was to develop an adsorption procedure for the quantitative recovery of polyphenols from fresh orange juice.
Luca Campone, Rita Celano, Serena Rizzo, Anna Lisa Piccinelli, Luca Rastrelli, Mariateresa Russo   +5 more
doaj   +1 more source