Background: Pineapple juice processing is an art of preservation, and the processing technologies play important role in pineapple juice quality. Therefore, this study aimed to explore the potential impacts of non-thermal processing methods on the physicochemical, bioactive, and microbiological properties of fresh pineapple juice. Methods: Extracted juices were subjected to several non-thermal...

Investigations have demonstrated that ratio of sugars to organic acids affects the particular taste of citrus fruit and carotenoids are essential for prevent of the disease.  It seems that some rootstocks enhance the ripening of fruits and stimulatethe biosynthesis of sugars and carotenoids. The aim of this study was to evaluate the effect of rootstocks on sugars, organic acids andcarotenoids o...

Prickly pear (Opuntia spp) fruit has received renewed interest since it contains a betalain pigment that has an attractive purple colour for the production of juice. Prickly pear juice was prepared by homogenizing the fruit and treating the pulp with 48 g of pectinase from Aspergillus niger. Titratable acidity was determined by diluting 10 ml prickly pear juice with 90 ml deionized water and ti...

Recently it has been observed that the lactic acid bacteria are primarily responsible for the production of diacetyl during concentration of orange juice. The amount of diacetyl present is used as an indicator of the degree of contamination, even though it is not a major end product of fermentation. Its presence may be detected even though little change in total acidity or pH has been noted. A ...

The objective of this research was to characterize the chemical properties of tomato juice fermented with bifidobacterial species. Tomato juice was prepared from fresh tomatoes and heated at 100 degrees C prior to fermentation. Bifidobacterium breve, Bifidobacterium longum, and Bifidobacterium infantis were inoculated in tomato juice and kept at 35 to 37 degrees C for up to 6 h. Fructooligosacc...

Insulin-stimulated gastric secretion alone, without reference to basal secretion, has been examined in 45 male patients with duodenal ulcer in whom no gastric operation had been performed and in 124 patients following vagotomy for duodenal ulcer. Gastric juice was examined in terms not only of conventional indices, observed volume, titratable acidity and acid output, but also Vg, the volume cor...

OBJECTIVES To determine if Sa roughness data from measuring one central location of unpolished and polished enamel were representative of the overall surfaces before and after erosion. METHODS Twenty human enamel sections (4x4 mm) were embedded in bis-acryl composite and randomised to either a native or polishing enamel preparation protocol. Enamel samples were subjected to an acid challenge ...

Juices from 2 cultivars of muscadine grapes (Vitis rotundifolia Michx.), 'Noble' (dark-skinned) and 'Carlos' (bronze-skinned), were mixed with juices of 'Concord' and 'Niagara' grapes, cranberry or apple. 'Noble' juice, combined with 'Concord' juice, resulted in the highest quality among the dark mixtures prepared. Also, the mixtures retained most color and flavor during a 12 month storage peri...

Lactic fermentation can improve the metabolic profile and functionality of juice, which is beneficial to human health. This study aimed investigate effect Streptococcus thermophilus on profiles antioxidant activity barley juice. The results demonstrated that S. 7G10 dramatically increased total titratable acidity phenolic flavonoid contents in juice after 24 h fermentation. Only sixteen volatil...

Background: The xoconostle (Opuntia joconostle Web.) plant is produced mainly in the Central Highlands region of Mexico. The main aim of this research was to determine the effect of pasteurization on chemical and functional properties of xoconostle juice. Methods: Total Soluble Solids (TSS), pH, Titratable Acidity (TA), total phenolic and flavonoid content, betacyanins, betaxanthins, and red...