Lactic acid and lactate fermentation play important role in food and beverages production, control and quality. Analysis of lactate by standard methods is time, work consuming, and cannot be implemented at the production site. The alternative is the use of biosensors for lactate. The article reviews the biosensors for Dand L-lactic assay, their types, construction and application in food analys...

background and objectives: red colored fruits such as cornelian cherry (cornus mas l) are recognized as being healthy. the color of these fruits is an important sensory property in assessment of product quality therefore, minimizing the loss of color in the process is very important. materials and methods: in this study, comparison of the color, turbidity, degradation rate of anthocyanin, and r...

An investigation was carried out to test the suitability of near infra-red reflectance (NIR) for rapidly estimating cane quality components. A large number of mixed cane juice samples of known pol, brix, sucrose, fructose, and glucose content were used to calibrate a Technicon Model 450 InfraAlyzer. Regression analyses indicated that brix, pol, and sucrose values obtained were closely correlate...

This study investigated the effects of ethyl maltol and carbonation on cold-pressed Venus (new Arkansas seedless grape release, 60% Vitis vinifera L. x 40% Vitis labrusca L.) and Concord (Vitis labrusca L.) grape juices and their grape-apple blends. Sensory analysis indicated Venus juice rated higher than Concord in flavor and aroma after two months of storage at 37°C. Sensory and laboratory an...

Juice clarification through membranes is becoming an important technology due to its capacity keep high quality and sensorial characteristics. In the process, particle size of feed pore membrane give information about characteristics stabilization filtered juice. this work we present application a previously reported novel computational simulation used describe two apple juice filtration system...

East Java Province's sole producer of noni juice (NONI), UD. ZAM, was founded in 2014. Only fruit that meets very high quality criteria is used as the primary raw material for juice. Noni juice, also referred to Tahitian Noni, principal product created after naturally ferments. Two challenges, specifically low assurance, are focus 2023–2026 partner SME development roadmap, which collaboration w...

limited information is available on water and nitrogen (n) management of sugarcane (saccharum officinarum l.) in khuzestan, southwestern iran, where this crop is currently and extensively grown under heavy irrigation and n fertilization. therefore, a field experiment was conducted from september 2000 to march 2002 at the research department of karoon agro-industry in khuzestan to determine the ...

Characterization, pasteurization and storage are essential steps in fruit juice processing. Watermelon, pineapple, mango juices were pasteurized at 80 ± 2 °C held different treatment times (1, 2.5, 5, 10, 15 min). Juice yield, pH, proximate composition, total soluble solids, color, vitamin C, microbial quality, mineral content, enzyme activity (polyphenol oxidase (PPO), peroxidase (POD)), pheno...

The creation of an environmentally friendly food system involves, e.g., the production safe and healthy reduction its waste. Therefore, main aim this research was to determine effect addition ground sumac powder (in amount 0.5, 1.5, 3.0 g/100 mL) on physicochemical properties freshly pressed carrot (Daucus carota L.) juice obtain a product with extended shelf life. analyses revealed multiplicat...