Search results for "ORANGE JUICE"
showing 10 items of 59 documents
Chemical composition and roughness of enamel and composite after bleaching, acidic beverages and toothbrushing
2019
Background In this study was assessed the surface roughness and chemical composition of tooth enamel and composite resin after bleaching treatment, immersion in acidic beverages, and simulated toothbrushing. Material and methods One hundred and twenty dental blocks (10 x 10 x 3 mm) were randomly assigned (n = 10) according to surface treatment [none (N), bleaching (B), toothbrushing (T), and B+T] and storage medium [saliva (S), whiskey (W), and orange juice (O)]: experimental groups - N+S, N+W, N+O, B+S, B+W, B+O, S+T, W+T, O+T, B+S+T, B+W+T, and B+O+T. Two bleaching sessions were conducted using 38% hydrogen peroxide (3 applications). Surface roughness was measured using a roughness tester…
Antiviral activity of aged green tea extract in model food systems and under gastric conditions.
2018
Aged-green tea extract (GTE) is known to reduce the infectivity of hepatitis A virus (HAV) and murine norovirus (MNV), a human norovirus surrogate, in vitro and in washing solutions. Initially, the effect of aged-GTE was evaluated on virus like particles (VLPs) of human norovirus (HuNoV) genogroup I (GI) by a porcine gastric mucine (PGM)-enzyme-linked immunosorbent assay (ELISA) and transmission electron microscopy (TEM), and on HuNoV GI suspensions by an in situ capture-RT-qPCR method, suggesting that HuNoVs are very sensitive to aged-GTE treatment at 37 °C. Moreover, the potential application of aged-GTE was evaluated using model foods and simulated gastric conditions. Then, aged-GTE samp…
Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility
2021
Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health, and its addition to food is increasingly frequent. Therefore, it is necessary to study its potential effects on intrinsic bioactive compounds of food and their bioaccessibility. The aim of this study was to evaluate the effect of adding RMD on the bioactive compounds of pasteurized orange juice with and without pulp, and the bioaccessibility of such compounds. RMD was added at different concentrations: 0 (control sample), 2.5%, 5%, and 7.5%. Ascorbic acid (AA) and vitamin C were analyzed using HPLC…
Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice
2020
Resistant maltodextrin (RMD) is a water-soluble fibre that can be fermented in the colon and exert prebiotic effects. Therefore, its addition to food and beverage products could be beneficial from both technological and nutritional viewpoints. However, to date, most studies have focused on the stability of the prebiotic fibre rather than its impact in the original food matrices. Therefore, this work aimed to evaluate the addition of RMD on the physico-chemical properties of pasteurised orange juice (with and without pulp). °
Oral topotecan in children with recurrent or progressive high-grade glioma: a Phase I/II study by the German Society for Pediatric Oncology and Hemat…
2004
BACKGROUND Continuous oral treatment with topotecan may be more effective than the typical 1-day and 5-day treatment schedules. In previous studies of continuous treatment with topotecan, increased intestinal side effects were reported in adult patients; however, the experience in pediatric patients and patients with high-grade glioma is quite limited. METHODS Thirty-two pediatric patients with recurrent high-grade glioma (16 females and 16 males; median age, 9.5 years) were enrolled in the current Phase I/II study. Tumor locations included the cerebral cortex (n = 5), pons (n = 18), and other sites (n = 9). An injectable formulation of topotecan was administered orally, in ice-cold orange …
The Role of Packaging in Positioning an Orange Juice
2007
Abstract This article revises the concept and positioning strategies according to the proposals of different authors. Positioning is related to variables in the marketing mix, and, specifically, to the main subject of this research study—packaging. The theories of different authors with respect to the functions of packaging and its constituent elements are revised and then attention is focused on four of its graphic elements: Color, shape, typography, and image. Within this framework, designer and consumer opinions are presented with the ultimate aim of identifying the associations between different positioning strategies and the different graphic design variables used to define an orange j…
EVOLUZIONE DELLA COMPONENTE FENOLICA E DELL'ATTIVITA ANTIOSSIDANTE NEI SUCCHI DI DIVERSI GENOTIPI DI ARANCIO DURANTE LA MATURAZIONE.
2009
Expectation, liking and purchase behaviour under economical constraint
1998
Abstract A panel of 123 consumers from Dijon and Nantes rated their liking for six orange juices (two pure juices, two juices made with concentrate and two nectars) in a blind condition, and then with information about the type of juice and packaging. Expectations induced by the information were also measured and the effect of this expectation on their evaluations were studied, as well as the role of the price on the purchase behaviour when the consumers were placed in a situation of choice under economical constraint. When discrepancy between blind rating and expectation was large, consumers generally moved their ratings towards expectation when they tasted a product in presence of informa…
Comparative training procedures to learn odor descriptors: effects on profiling performance
1999
Three groups of ten naive assessors were recruited to perform an odor profiling of 10 orange juices using 8 odor descriptors, These panels differed on the way they learned each descriptor. Group 1R learned to match one descriptor with one external standard; group 3R learned to associate one descriptor with 3 external standards; group 0R defined by itself the 8 descriptors from a set of orange juices. Results showed that the use of one standard per descriptor seemed to be only efficient when the standard was typical of the odor perception in the orange juices. Learning one odor concept with 3 standards led to redundant use of discriminant descriptors and failed on the agreement among assesso…