Search results for "orange"
showing 10 items of 241 documents
Trade-off perceived quality and price
1998
International audience
Chemical and sensory effects of intense sweeteners on the flavour of diet orange soft drinks
1993
International audience
Effet des conditions d'apprentissage sur le pouvoir discriminant de sujets effectuant le profil sensoriel de jus d'orange
1996
National audience
Etude des performances de sujets effectuant l'analyse descriptive quantitative de l'odeur ou de l'arôme de produits alimentaires. Recherche de liens …
1997
*INRA Laboratoire de recherches sur les arômes BP 86510 21065 Dijon cedex (FRA) Diffusion du document : INRA Laboratoire de recherches sur les arômes BP 86510 21065 Dijon cedex (FRA) Diplôme : Dr. d'Université
Chemical and sensory effects of the intense sweeteners aspartame acesulfame k, sodium saccharinate and cyclamate orange flavours soft drinks
1991
International audience
New 1,2,4-oxadiazole nortopsentin derivatives with cytotoxic activity
2019
New analogs of nortopsentin, a natural 2,4-bis(3&prime
Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects
2019
International audience; We investigate selected chemical, technical, and economic aspects of the production of fish oil rich in polyunsaturated omega-3 fatty acids from anchovy filleting leftovers using d-limonene as the extraction solvent at ambient temperature and pressure. Entirely derived from the orange peel prior to orange squeezing for juice production, the bio-based solvent is easily recovered, affording a circular economy process with significant potential for practical applications.
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
DEGRADATIVE ENZYMATIC ACTIVITIES IN FRESH-CUT BLOOD ORANGE SLICES DURING CHILLED STORED
2009
Summary Blood-orange fruits are suitable to fresh-cut fruit production because of their chemical compositions. Nevertheless, the main limitation of using freshly cut oranges is their susceptibility to juiciness loss and ascorbic acid degradation because of enzymatic alterations. The aim of this work is: to identify some of the enzymes causing the qualitative decay in blood-orange slices during 15 days of chilled storage (at 4 ± 0.5 °C and 85% RH); to investigate the susceptibility to the previous alterations of five blood-orange clones (Moro nucellare, Sanguinello nucellare, Tarocco arcimusa, Tarocco gallo and Tarocco meli) to select the most suitable one for fresh-cut production. The enzym…
Free and conjugated polyamine content in Citrus sinensis Osbeck, cultivar Brasiliano N.L.92, a Navel orange, at different maturation stages
2004
Biogenic amines, synthesized during physiological metabolic processes of all living organisms, are present in food. At low concentrations, polyamines are essential for cell renewal and growth, but they can be detrimental when consumed in high amount through the diet as they could support abnormal cell growth pathologies. The daily human diet contains more putrescine than spermidine or spermine, mostly derived from fruits. In general, orange fruits contain high levels of put, a fact that could limit their utilization in the daily diet besides the benefits contributed by their strong antioxidant properties. There is therefore an increasing interest in finding plant foods with low polyamine co…