نتایج جستجو برای: orange juice

تعداد نتایج: 30050  

Journal: :international journal of molecular and clinical microbiology 0
saeid mahdavi omran department of medical parasitology & mycology, faculty of medicine, babol university of medical sciences, babol, iranسازمان اصلی تایید شده: دانشگاه علوم پزشکی بابل (babol university of medical sciences) mohammad amin moodi mazandaran university of medical sciences, sari, iranسازمان اصلی تایید شده: دانشگاه علوم پزشکی مازندران (mazandaran university of medical sciences) seyed mohammad bagher norozian amiri department of medical parasitology & mycology, faculty of medicine, babol university of medical sciences, babol, iranسازمان اصلی تایید شده: دانشگاه علوم پزشکی بابل (babol university of medical sciences) seyed javad mosavi department of medical parasitology & mycology, faculty of medicine, babol university of medical sciences, babol, iranسازمان اصلی تایید شده: دانشگاه علوم پزشکی بابل (babol university of medical sciences) seyed ali mohammad ghazi mir saeed dept. of internal medicine, faculty of medicine, babol university of medical sciences, babol, iran.سازمان اصلی تایید شده: دانشگاه علوم پزشکی بابل (babol university of medical sciences) seyede marzie jabbari shiade faculty of medicine, kashan university of medical sciences, kashan, iran.سازمان اصلی تایید شده: دانشگاه علوم پزشکی کاشان (kashan university of medical sciences) esmail kheradi

orange peel extract solution contains mucilage flavor and three types of glycosides. limonene is one of the terpenoides in some vegetables, fruits and food; that plays as an antioxidant in juice. as it has anti-microorganism effects on some bacteria, we carried out the antifungal effects of limonene versus orange extract. in the present study the effects of orange extract and two types of limon...

Journal: :Advance Journal of Food Science and Technology 2016

غلامحسین کبیر, , بیژن قناعتی, , جواد کرامت, ,

Citrus juice and concentrate are among the major industrial products in Iran. Large quantities of citrus peels with considerable amounts of pectin are also produced. Pectin could be extracted from the peels to be used as a gelling agent in some food products. Unfortunately, all pectin used in the food industry is imported. This study was carried out to find the best conditions of pectin extract...

Journal: :Plant physiology 2004
Masaya Kato Yoshinori Ikoma Hikaru Matsumoto Minoru Sugiura Hiroshi Hyodo Masamichi Yano

The relationship between carotenoid accumulation and the expression of carotenoid biosynthetic genes during fruit maturation was investigated in three citrus varieties, Satsuma mandarin (Citrus unshiu Marc.), Valencia orange (Citrus sinensis Osbeck), and Lisbon lemon (Citrus limon Burm.f.). We cloned the cDNAs for phytoene synthase (CitPSY), phytoene desaturase (CitPDS), zeta-carotene (car) des...

2014
Tapati Bhanja Dey Rintu Banerjee

Polygalacturonase and α-amylase play vital role in fruit juice industry. In the present study, polygalacturonase was produced by Aspergillus awamori Nakazawa MTCC 6652 utilizing apple pomace and mosambi orange (Citrus sinensis var mosambi) peels as solid substrate whereas, α-amylase was produced from A. oryzae (IFO-30103) using wheat bran by solid state fermentation (SSF) process. These carbohy...

2012
Charles stuhl John sivinski Peter teal Martín aluJa

opiine braconid parasitoids of tephritid pests have augmentative biological control potential, but there are no synthetic attractants to monitor their survival and dispersal following release. adults feed on fruit juices and these could be sources of attractive compounds. While orange juice (Citrus sinensis l.) is nutritious, guava juice (Psidium guajava l.) is toxic. the behavioral responses t...

حسینی, سمانه, کرامت, جواد , گلی, سید امیرحسین ,

Nowadays low-calorie products are increasingly becoming popular. One of the methods to produce low-calorie food is replacement of sugar (sucrose) with low-calorie sweeteners such as stevioside. This compound is isolated from the leaves of the Paraguayan plant, Stevia rebaudiana Bertoni. Since orange juice is a popular beverage with an important role in human nutrition, production of low-calorie...

In this study, the effects of postharvest application of γ-aminobutyric acid (GABA), methyl jasmonate (MeJA) and methyl salicylate (MeSA) on chilling injury, peel attributes and fruit juice quality of ‘Moro’ blood orange during cold storage at 3 °C and 90% RH for 150 days was investigated. GABA treatment at concentrations of 20 and 40 mM using vacuum at 30 kPa for 8 minutes and MeJA and MeSA va...

Journal: :Food and Nutrition Sciences 2022

This study examined the survival of acid-adapted E. coli O157 in kombucha during fermentation and refrigerated mixed with fruit juices. Acidic non-acidic mixes were fermented at 25°C using a commercially available starter culture inoculated 5-strain mixture O157. There was >5-log reduction pathogen count for both within 7 days fermentation. For kombucha-juice blends temperature, 14 ml lemon, ap...

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