Results 31 to 40 of about 163,664 (312)
Color influences sensory perception and liking of orange juice [PDF]
, 2014 Background: This study assesses the effect of slight hue variations in orange juice (reddish to greenish) on perceived flavour intensity, sweetness, and sourness, and on expected and actual liking.
Fernandez-Vazquez, Rocio +6 more
core +2 more sources
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
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
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
ORANGE JUICE IN CASES OF TYPHOID [PDF]
AJN, American Journal of Nursing, 1909 n ...
openaire +2 more sources
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 +8 more
doaj +1 more source
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 +5 more
doaj +1 more source
Effects of Adding Orange Oil on Flavor and Stability of Orange Juice
Shipin gongye ke-jiIn this study, the volatile compounds of orange juice with different content of orange oil were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and their sensory quality was analyzed via sensory ...
Cuicui CUI +4 more
doaj +1 more source
Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice
Foods, 2022 Fresh fruit and vegetable juices are commonly consumed as a valuable source of nutrients, while wheatgrass juice is, due to its nutritional value, used as a natural dietary supplement.
Sanja Grubišić +6 more
doaj +1 more source
The Effects of non-Thermal Processing on Carotenoids in Orange Juice
Czech Journal of Food Sciences, 2009 New non-thermal technologies are emerging, such as pulsed electric fields (PEF) and high hydrostatic pressure (HHP), in order to provide a response to the need for greater nutritional and sensory quality in some manufactured foods in which the ...
M. J. Esteve +3 more
doaj +1 more source