Search results for " Juice"

Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage

2007

Abstract The effects of pulsed electric fields technology (15–40 kV/cm; 0–700 μs) and thermal processing (84 °C and 95 °C, 15–120 s) were studied on an orange juice and milk mixed beverage fortified with water-soluble vitamins (biotin, folic acid, pantothenic acid and riboflavin) and angiotensin-I-converting enzyme (ACE) inhibitory peptides. The evaluation of the technologies was carried out from two points of view: effect of treatments and effect of storage (4 °C, 81 days). The results confirmed the stability of the vitamins and the ACE inhibitory activity after the PEF treatment and during storage.

Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids.

2005

Liquid chromatography (LC) was the method of choice for quantification of carotenoids (including geometrical isomers) to evaluate the effects of high-intensity pulsed electric field (HIPEF), a nonthermal preservation method, with different parameters (electric field intensities and treatment times), on an orange−carrot juice mixture (80:20, v/v). In parallel, a conventional heat treatment (98 °C, 21 s) was applied to the juice. HIPEF processing generally caused a significant increase in the concentrations of the carotenoids identified as treatment time increased. HIPEF treatment at 25 and 30 kV/cm provided a vitamin A concentration higher than that found in the pasteurized juice. Keywords: …

Analysis of the main factors influencing the quality of wine from mechanically harvested grapes

2009

The wine sector is going today through a period of severe crisis mainly due to the process of globalization in which all the countries producing wine have entered into fierce competition with each other. As a consequence, the achievement of the product on the market exclusively depends on a good value for money. One of the main factors that affect the cost of running the vineyard and, therefore, the final price of the wine is certainly the grape harvest. For the reasons given above this technique, used to be performed manually, is today impossible to support except that there would be the use of the harvesting machine. It’s well known that the use of the harvesting machine has the limit of …

Identification of volatile compounds in fruit juices using stir bar sorptive extraction, headspace solid-phase microextraction and solvent-assisted f…

2015

Identification of volatile compounds in fruit juices using stir bar sorptive extraction, headspace solid-phase microextraction and solvent-assisted flavor evaporation. Euro Food Chem 18

Identification of volatile compounds of fruit juice by head space (HSSE) and immersion stir bar sorptive extraction (SBSE) and thermal desorption-cry…

2015

Identification of volatile compounds of fruit juice by head space (HSSE) and immersion stir bar sorptive extraction (SBSE) and thermal desorption-cryogenic focusing-gas chromatography mass spectrometry. 16. International Symposium on Olfaction and Electronic Noses (ISOEN 2015)

Effect of different processing methods on the quality of obtained pomegranate juice

2019

Pomegranate juice has many health properties as the fruits contain anticarcinogenic, antimicrobial and antiviral compounds. Its consumption has greatly increased throughout the world in recent years due to the potential of its different components, polyphenols and anthocyanins mostly. Many studies have been performed on the pomegranate juice yield demonstrating its influence on the organoleptic and physicochemical properties of the juice. Commercial pomegranate juice production involves pressing the fruits. As a consequence, there is a need to investigate the pressing machine types and adjustment in order to maximize juice yield and enhance its health properties. The aim of this study was t…

Evaluation of the aroma compounds of Sicilian Cactus pear (Opuntia Ficus-Indica) fermented juice

2011

Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan

2011

8 páginas, 2 figuras, 2 tablas -- PAGS nros. 3271-3278

Innovative and Applied Research in Biology: Proceedings, Vol.1

2019

Projekti: ZD2016/AZ81 & ZD2016/AZ107

The influence of high pressure processing on antimutagenic activities of fruit and vegetable juices

1997

Abstract In model experiments using the Salmonella/reversion assay (Ames test) and the carcinogen 2-amino-3-methyl-imidazo[4,5-f]quinoline (IQ), antimutagenic activities against IQ had been detected in about 70% of 62 fruit and vegetable species [Edenharder, Kurz, John, Burgard and Seeger (1994) Fd Chem. Toxic. 32, 443–459]. However, thermal stability of the antimutagenic factors varied considerably. As hydrostatic pressure is an alternative to heat in food processing and preservation, homogenates of 14 fruit and vegetable species were exposed to different pressures and temperatures. According to the response of the antimutagenic potential, three groups of produce could be identified: (a) m…