Measurement and Prediction of Hydrate Phase Equilibrium of Orange Juice + CO2, C2H4 or C2H6 for Orange Juice Concentration
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چکیده
منابع مشابه
Orange juice and cancer chemoprevention.
Orange juice (OJ) is among the most consumed fruit juices worldwide, and its chemopreventive action is fairly addressed in the literature. This review critically presents the available evidence linking OJ with cancer chemoprevention and on discussing the putative mechanisms and negative health effects. The chemopreventive action of OJ is related to its effect on metabolic enzymes and its antiin...
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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 12C for 72 hours. pH, titratable acidity and Brix did not alter significantly during the 72 hours storage. Microbiological analysis showed high initial count for moulds and yeasts that increased in the juice stored for ...
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The mode of furfural accumulation was determined in aseptically filled containers of single-strength orange juice and concentrates during storage at six different temperatures. Results showed that furfural accumulated in orange juice more rapidly than in concentrates of 34,44, and 58 OBrix. There was 4 times the amount of furfural in orange juice (12 "Brix) than in concentrate (58 "Brix) stored...
متن کاملComparison of the Effect of Pomegranate Juice and Orange Juice on the Level of pH of Dental Plaque
Background and aim: reduction of dental plaque pH is an effective factor in the incidence of dental caries. One of the common methods for assessment of the cariogenic potential of food products is the study of plaque pH changes in the oral environment. The present study was performed due to the importance of dental plaque and its known complications and also the increase in consumption of indus...
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Bacteria of the Lactobacillus and Leuconostoc species are frequently encountered in Concentrated orange juice. Several strains have been identified with a type of spoilage known as "buttermilk off-flavor" characterized by the presence of diacetyl in the product. The processing conditions under which this substance is formed by the bacteria are not kinown. It is assumed, however, that the bacter...
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ژورنال
عنوان ژورنال: Advance Journal of Food Science and Technology
سال: 2016
ISSN: 2042-4868,2042-4876
DOI: 10.19026/ajfst.10.2282