Results 31 to 40 of about 152,683 (380)
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 +3 more
doaj +1 more source
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 +3 more
doaj +1 more source
Consumers' Use of and Opinions about Citrus Products [PDF]
, 2021 The purpose of this survey was to provide information that would be helpful in promoting the consumption of the major citrus crops. The results contain data which should be of value to all who are concerned with the production and marketing of these ...
Bayton, James A. +2 more
core +1 more source
Food Science &Nutrition, Volume 11, Issue 1, Page 578-589, January 2023., 2023 Foam‐mat freeze‐drying, using different concentrations of maltodextrin (MD) and whey protein isolate (WPI), represents a promising technology for retaining the bioactive compounds in fermented black glutinous rice (FBGR) powder and have the most superior physical and technological properties. Abstract The aim of this study was to obtain fermented black
Nur Fauziyah +3 more
wiley +1 more source
Effect of Ultraviolet-C Combined with Heat Treatments on the Quality Properties of Orange Juice
Shipin gongye ke-ji, 2022 The effects of ultraviolet-C (UV-C) combined with heat (50 ℃) treatments and traditional pasteurization (P) on the safety, physical-chemical properties and nutritional values of freshly squeezed orange juice were compared in the present study.
Ruiping GAO, Songlin LIU, Zhen WU
doaj +1 more source
Main quality differences of navel orange juice from different producing areas [PDF]
Zhongguo niangzaoIn 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
ORANGE JUICE IN CASES OF TYPHOID [PDF]
AJN, American Journal of Nursing, 1909 n ...
openaire +2 more sources
Stability of unpasteurized and refrigerated orange juice [PDF]
Brazilian Archives of Biology and Technology, 2004 The stability of orange juice obtained from a small extractor and stored in a polyethylene bottle was assessed under isothermal and non-isothermal storage conditions at 4, 8 and 12ºC for 72 hours. pH, titratable acidity and Brix did not alter significantly during the 72 hours storage.
Souza, Maria Cristina Corrêa de +3 more
openaire +4 more sources
The Journal of Clinical Pharmacology, Volume 63, Issue 2, Page 250-258, February 2023., 2023 Abstract Maribavir, an orally bioavailable antiviral, has shown superior activity against posttransplant cytomegalovirus infection compared with conventional antivirals. It is primarily metabolized in the liver. This open‐label, single‐center study evaluated the effect of hepatic impairment on the pharmacokinetics of maribavir in nontransplant ...
Ivy Song +3 more
wiley +1 more source
Deep Learning Partial Least Squares [PDF]
arXiv, 2021 High dimensional data reduction techniques are provided by using partial least squares within deep learning. Our framework provides a nonlinear extension of PLS together with a disciplined approach to feature selection and architecture design in deep learning.
arxiv