Low molecular weight organic acids are most predominant in apple juice among these components fumaric acid was not exceed more than 5 ppm. It was thought that the HPLC is the best method of the determination of organic acids in the apple juice. In this study, chromatographic separation of organic acids of apple juice was obtained by preparing a sample and by applying them to acid phase for ...

Three different apple-carrot juice blends (60:40, 75:25 and 90:10, v/v) were prepared and treated with ultrasound with comparison to the conventional thermal pasteurization. Total aerobic viable count (TAC) were significantly lower in juice blends with lower pH (apple-carrot ratio of 90:10, v/v) than the blends with higher pH after one month storage at 4 ̊C. TAC were similar in ultrasound-treate...

In this study an attempt is made to combine the beneficial effects of probiotics with fruit and vegetables by applying the vacuum impregnation process. Apple cylinders were impregnated either with commercial apple juice containing Saccharomyces cerevisiae, and with whole milk or apple juice containing 10 or 10 cfu/ml of Lactobacillus casei (spp. rhamnosus). Impregnated apple samples contained a...

The aim of this study was to develop faster and more efficient phenotyping methods for in-depth genetic studies on cider apple progeny. The UHPLC chromatographic system was chosen to separate polyphenolic compounds, and quantifications were then simultaneously performed with a UV-PDA detector and an ESI-triple quadrupole mass analyzer (SRM mode). Both quantification methods were validated for 1...

Cashew apple juice (CAJ) is one of the feedstocks used for biofuel production and ethanol yield depends on the physical and chemical properties of the extracted juice. As far as can be ascertained, information on physical and chemical properties of South African cashew apple juice is limited in open literature. Therefore, this study provides information on the physical and chemical properties o...

Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant capacity of each juice was determined by ferric reducing a...

Apple juice prepared from 'Annurca' apple puree was treated with a HPCD batch system. The pH, degrees Brix, color parameters and microbial load of the treated apple juice were compared with those of thermally processed juice. Thermal processes were carried out at 35, 50, 65, 85 degrees C and treatment times ranging between 10 and 140 minutes. Microbial inactivation kinetics indicated that 5-log...

The aim of the present study was to determine the effects on blood pressure response of 50 g carbohydrate drinks with differing glycaemic effects in ten healthy elderly subjects (age > 65 years; randomized crossover design). Systolic (SBP), diastolic (DBP) and mean arterial (MAP) blood pressure, heart rate and plasma glucose levels were determined following ingestion of equal volumes (379 ml) o...

Ilex paraguariensis is popularly used in the preparation of a tea infusion (yerba mate), most commonly produced and consumed in the South American countries of Uruguay, Paraguay, Argentina, and Brazil. In this study, aqueous extracts of commercial tea, derived from the holly plant species I. paraguariensis were evaluated for their ability to inhibit or inactivate Escherichia coli O157:H7 in a ...