نتایج جستجو برای: orange juice
تعداد نتایج: 30050 فیلتر نتایج به سال:
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...
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...
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...
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...
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...
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...
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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