Optimization of deacidification for concentrated grape juice
نویسندگان
چکیده
منابع مشابه
Producing Quality Grape Juice
INTRODUCTION The first grape juice known to be processed in the United States was produced by Dr. Thomas B. Welch, a New Jersey dentist, in 1869 with the newly developed pasteurization process. Assisted by his wife and their 17-year-old son, Charles, he extracted juice from 18 kg (40 lb) of grapes (Vitis labrusca L.). They filtered and bottled the juice and pasteurized it in hot water to kill t...
متن کاملOccurrence of Ochratoxin A in Grape Juice of Iran
Ochratoxin A (OTA) is one of the most important mycotoxins that contaminate a broad range of agricultural and food products. In this study, the occurrence of OTA in available brands of grape juice in Iran purchased from retail outlets or producer were determined for the first time using high-performance liquid chromatography (HPLC) with immunoaffinity columns(IAC) as the clean-up step. The aver...
متن کاملOccurrence of Ochratoxin A in Grape Juice of Iran
Ochratoxin A (OTA) is one of the most important mycotoxins that contaminate a broad range of agricultural and food products. In this study, the occurrence of OTA in available brands of grape juice in Iran purchased from retail outlets or producer were determined for the first time using high-performance liquid chromatography (HPLC) with immunoaffinity columns(IAC) as the clean-up step. The aver...
متن کاملConcentrated red grape juice exerts antioxidant, hypolipidemic, and antiinflammatory effects in both hemodialysis patients and healthy subjects.
BACKGROUND Patients treated with hemodialysis frequently experience cardiovascular complications attributed, among other causes, to dyslipidemia, increased oxidative stress, and inflammation. OBJECTIVE The aim of the study was to study the effects of dietary supplementation with concentrated red grape juice (RGJ), a source of polyphenols, on lipoprotein profile, antioxidant capacity, LDL oxid...
متن کاملmodified method for production of grape juice concentrate
utilizing natural clay in the traditional production of the grape concentrates in the villages cause the input of large amounts of some metals (solutes) in the product which will be harmful for the consumers. to eliminate the natural clay from this procedure in non-industrial scale, bentonite was selected as an aid-clarifier and examined in treatments under these conditions: two levels of bento...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2019
ISSN: 2048-7177,2048-7177
DOI: 10.1002/fsn3.1037