To find the optimal main ingredient ratio of compound fruit wine for enriching varieties lycopene-enriched products and improving their economic value, fuzzy mathematics sensory evaluation D-optimal mixture design were considered. Under ratios tomato juice, papaya carrot gac juice 27.2%, 27.5%, 10.0%, 35.3%, respectively, a clear transparent with full-bodied aroma mellow taste can be obtained. ...

This paper reports the use of polished silver solid amalgam electrode (p-AgSAE) allied to square wave voltammetry (SWV) in development a simple, sensitive, fast and green electroanalytical methodology for trifluralin herbicide determination fresh food samples. The experimental (supporting electrolyte potential time accumulation) voltammetric (pulse frequency, pulse amplitude scan increment pote...

In the present study, a wild-type Lacticaseibacillus paracasei SP5 (L. SP5) potential probiotic strain (previously isolated from kefir grains) was applied for 1-day fermentation of an apple–orange–carrot mixed juice. After fermentation, juice refrigerated in cold storage at 4 °C, and microbiological stability, characterization volatiles, physicochemical properties (pH, total titratable acidity ...

in this study, production of fermented functional beverage based on the mixture of carrot, beet and apple juices using the lactobacillus casei was carried out. factors of consumption of reduction sugars, brix and bacterial growth were examined after fermentation and during the storage for 28 days and at 4˚c. to produce probiotic fermented mixture of carrot, beet and apple juices and lactobacill...