There has been an increasing trend in the production and consumption of local and imported fruit juices in Iran. The presence of impurities and foreign matter in finished products for human consumption is of great concern because they present health hazards when they exceed beneficial limits. The manufacture of juices requires special attention in terms of purity and the sources of water and it...

The concentration of nitrate and nitrite in fruit juice products varies depending on their origin, storage condition and processing technologies .The objectives of this study were: To determine the concentration of nitrate and nitrite levels in most known fruit juices available commercially in the form of packaged in Tehran market (Iran), by spectrophotometric methods, and to compare these resu...

1 Department of Agricultural Engineering, School of Agriculture, University of Cape Coast, Ghana 2 Department of Hotel, Catering and Institutional Management, Kumasi Polytechnic, Kumasi, Ghana 3 Department of Hospitality, School of Applied Science and Technology, Koforidua Polytechnic, Koforidua, Ghana 4 School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 21...

Co-products from the juice processing of guava (CG), mango (CM) and barbados cherry (CB) were investigated with a view to their exploitation as a potential source of natural antioxidants. The ethanolic extracts were analyzed for total extractable phenolic content (TEP), DPPH radical scavenging activity (RSA-DPPH), ferric reducing antioxidant power (FRAP) and antioxidant activity in relation to ...

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...