Processing of mixed fruit juice from mango, orange and pineapple

STUDIES ON SOME OF THE WINE PROPERTIES PRODUCED FROM MIXED FRUIT JUICE OF MANGO (Mangifera indica Linn) AND PINEAPPLE (Ananas comosus)

Consumption of imported wines has been on the increase in Nigeria. This has further dwindled the foreign reserve. This necessitated this work to study some wine parameters of wine produced from mixed fruit juice of Mango and Pineapple. Wines are mostly produced from single fruit must. The wine produced from mixed fruit juices of Mango and Pineapple had a good quality. The total dissolved solid ...

Chemical composition and sensory analysis of fresh pineapple juice and deacidified pineapple juice using electrodialysis

Electrodialysis with monopolar ion exchange membranes was used to reduce the acid content of pineapple juice. It is an electrochemical membrane separation process in which electrically charged membranes and an electrical potential difference are used to separate ionic species in the pineapple juice from other uncharged components. Several physico-chemical (pH, titratable acidity and soluble sol...

Current status of tropical fruit breeding and genetics for three tropical fruit species cultivated in Japan: pineapple, mango, and papaya

Tropical fruit crops are predominantly produced in tropical and subtropical developing countries, but some are now grown in southern Japan. Pineapple (Ananas comosus), mango (Mangifera indica) and papaya (Carica papaya) are major tropical fruits cultivated in Japan. Modern, well-organized breeding systems have not yet been developed for most tropical fruit species. Most parts of Japan are in th...

Processing of Mixed Vegetable Juice from Tomato, Cucumber and Pumpkin

The study was carried out for the preparation of good quality mixed vegetable juice from tomato, cucumber and pumpkin. Three formulations of different percentages of juices of each vegetable were used for the preparation of mixed juice. The products were then analyzed for their chemical analysis, statistical analysis, sensory evaluation, microbiological study and storage studies during 60 days ...

Cloud Stabilisation of Pineapple and Passion Fruit Juice as well as Nectars