Juice drinks based on vegetable raw materials by N. V. Novgorodska, I. M. Bernyk, S. M. Ovsienko

Subjects: “…vegetable juices, juice drinks, apples, pumpkin, carrots, quality…”
Get full text

Studies on Physico-Chemical, Sensory and Microbiological Quality of Kinnow Juice Blends under Refrigerated Storage by R L Bhardwaj, S Mukherjee

Get full text

Caffeine Attenuates Electroacupuncture Effect on Pressure Pain Threshold and Tolerance in Healthy Individuals: A Randomized Controlled Trial by Kun Liu, Xiang Cui, Mujun Zhi, Meng Zhang, Ting Zhao, Xinyan Gao, Bing Zhu

“…This study aimed to investigate whether caffeine-containing beverage intake influences the effect of electroacupuncture (EA) on static quantitative sensory testing (QST) and dynamic QST in healthy subjects.MethodsA total of 40 healthy subjects were enrolled and randomly assigned to receive coffee containing moderate doses of caffeine (coffee group) or non-caffeinated juice (juice group) for 4 weeks. The primary outcome measures were the pressure pain threshold (PPT), pressure pain tolerance (PPTo), and heat pain threshold (HPT) as static QST parameters. …”
Get full text

Two-Step PEF Processing for Enhancing the Polyphenol Concentration and Decontaminating a Red Grape Juice by Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez, Javier Raso

“…For this purpose, two PEF treatments were applied: first to grapes for polyphenol enrichment of the juice, and subsequently for microbial decontamination of the obtained juice. Juice obtained from PEF-treated grapes (5 kV/cm, 63.4 kJ/kg) had the polyphenol content 1.5-fold higher and colour intensity two times higher of control juices by spectrophotometric measurement (<i>p</i> ≤ 0.05). …”
Get full text

<i>Starmerella bacillaris</i> Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols by Chiara Nadai, Vinícius da Silva Duarte, Jacopo Sica, Simone Vincenzi, Milena Carlot, Alessio Giacomini, Viviana Corich

“…In addition, the combined effect of different winemaking techniques was evaluated, i.e., the vinification of juice, juice with marc and cryomaceration treatment. …”
Get full text

Novel Functional Grape Juices Fortified with Free or Immobilized <i>Lacticaseibacillus rhamnosus</i> OLXAL-1 by Anastasios Nikolaou, Gregoria Mitropoulou, Grigorios Nelios, Yiannis Kourkoutas

“…In this study, freeze-dried (free and immobilized on apple pieces) <i>Lacticaseibacillus rhamnosus</i> OLXAL-1 cells were used to fortify grape juice. Juice storage at ambient temperature resulted in significantly higher (>7 log cfu/g) levels of immobilized <i>L. rhamnosus</i> cells compared to free cells after 4 days. …”
Get full text

Changes in nutritional, physicochemical, phytochemical composition and antioxidant potential of Mahonia nepalensis fruits during ripening by Sandeep Rawat, Puja Acharya, Pema O. Bhutia, Aseesh Pandey, Devendra Kumar, Rajesh Joshi, Indra D. Bhatt

“…A significant (p < .05) and sequential change in morphological (length, diameter, fresh weight, and volume), physicochemical (juice, juice pH, pomace, moisture, and juice pomace ratio), nutritive phytochemicals (riboflavin, lycopene, β-carotene, and total carotenoids), and antioxidant potential of the species were observed among the ripening stages. …”
Get full text

Optimisation of extraction methods and rheological characteristics of soursop juice by Quek, Meei Chien

“…The result obtained shows that the microwave oven extraction method has a greater capability in producing soursop juice. Juice yield was 73%, 93% and 7% higher than those obtained by cold water blending, hot water blending and hot water extraction methods while the ascorbic acid preserved was at least 3% higher. …”
Get full text

Citrus fruit: Classification, value addition, nutritional and medicinal values, and relation with pandemic and hidden hunger by Rishi Richa, Deepika Kohli, Dinesh Vishwakarma, Ananya Mishra, Bhumika Kabdal, Anjineyulu Kothakota, Shruti Richa, Ranjna Sirohi, Rohitashw Kumar, Bindu Naik

“…So, it is required to process the fruit in the form of canned products, squash, juice, juice concentrate, puree, essential oil, pickle, vinegar, etc and enriched &amp; fortified products such as fortified vermicelli or cookies with orange peel powder can help to enhance immunity and prevent respiratory issues for utilization of citrus. …”
Get full text

New insights in the flavor and chemistry of Huanglongbing tolerant citrus hybrids with/without Poncirus trifoliata in their pedigree by Kristen A. Jeffries, Zhen Fan, Xiuxiu Sun, Gabriela M. Olmedo, Wei Zhao, Matthew Mattia, Ed Stover, Elizabeth Baldwin, John A. Manthey, Andrew Breksa, Jinhe Bai, Anne Plotto

“…The identification of disease-tolerant hybrids with satisfactory flavor quality at juicing as well as after storage where delayed bitterness may develop, has great significance for future breeding efforts for fresh fruit or for use in stand-alone juice/juice blends.…”
Get full text

Optimising tropical fruit juice quality using thermosonication-assisted extraction via blocked face-centered composite design by Abdullah, Norazlin, Chin, Nyuk Ling

“…Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. …”

Quality Assessment of Natural Juices and Consumer Preferences in the Range of Citrus Fruit Juices by Małgorzata Kowalska, Justyna Konopska, Melánia Feszterová, Anna Zbikowska, Barbara Kowalska

“…The purpose of the study was to analyse and update consumers’ changing preferences in the choice of citrus fruit juices and to evaluate the sensory and physicochemical characteristics of two kinds of juices: juice squeezed from raw fruit and a commercial juice indicated by respondents as best matching their preferences. …”
Get full text

Evaluation of phenolic content in selected red fruit juices by Joanna Nieć-Leśniak, Elżbieta Szczepańska, Agnieszka Białek-Dratwa, Agata Kiciak, Ewa Niewiadomska

“…Results The highest mean content of polyphenolic compounds was found in chokeberry and elderberry juices. Juice storage time did not reduce the mean content of polyphenolic compounds. …”
Get full text

Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage by Araceli Olivares, Carmen Soto, Eduardo Caballero, Claudia Altamirano

“…As an alternative to dairy products, we investigated the behavior of Lactobacillus casei when exposed to low-pH fruit juice. Juices of fruits such as pineapple, raspberry, and orange were assessed. …”
Get full text