نتایج جستجو برای: acidity 035 mg100 ml fruit juice and vitamin c 3181 mg100 ml fruit juice
تعداد نتایج: 17001903 فیلتر نتایج به سال:
Accepted: 21/03/2014 Abstract Enzymes are an integral component of modern fruit juice manufacturing processes. Their main functions are to: increase extraction of juice from raw material, increase processing efficiency (pressing, solid settling or removal), and generate a final product that is clear and visually attractive. Juice extraction can be done by using various mechanical processes, whi...
The food industry is playing an increasing role in the development and marketing of new products although little is known regarding the bioavailability of the phytochemicals they contain. Our aim was to assess the effect of the presence of absorption modifiers (milk and iron) on the in vitro bioaccessibility and the serum response in vivo of carotenoids and alpha-tocopherol from fruit juices. T...
Mineral and Trace Element Concentrations in Morinda citrifolia L. (Noni) Leaf, Fruit and Fruit Juice
Fruit and leaf of noni (Morinda citrifolia L.) have been used traditionally as food and for medicinal purposes by South Pacific populations since over two thousand years. Recently noni fruit juice became very popular as health beverage worldwide. Manufacturers and distributors of noni juice often praise the high content of minerals and trace elements in conjunction with the geological situation...
OBJECTIVE To compare the absorption of carbohydrate in particular from a lower (10 mL/kg(-1)) quantity than that previously tested, of white grape juice and pear juice after a single feeding and after ingestion twice daily for 2 weeks, and determine their respective effects on stool water content, in healthy infants. STUDY PARTICIPANTS Twelve healthy, well-nourished infants, 5 to 9 months of ...
PURPOSE Low fruit and vegetable consumption is linked with an increased risk of death from vascular disease and cancer. The benefit of eating fruits and vegetables is attributed in part to antioxidants, vitamins and phytochemicals. Whether increasing intake impacts on markers of disease remains to be established. This study investigates whether increasing daily intake of fruits, vegetables and ...
todays, parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. the coenzyme q10 is an essential component for energy conversion and production of adenosine triphosphate (atp) in the membranes of all body cells and organelles, especially the inner mitochondrial membrane is found. coenzyme q10 plays a vital ...
Historically, fruit juice was recommended by pediatricians as a source of vitamin C and as an extra source of water for healthy infants and young children as their diets expanded to include solid foods with higher renal solute load. It was also sometimes recommended for children with constipation. Fruit juice is marketed as a healthy, natural source of vitamins and, in some instances, calcium. ...
The aim of this study was to determine organic acids and individual sugars as well as carotenoids in fruit of Kumquat[Fortunella margarita (Lour.) Swingle] on different rootstocks. On other hand, the purpose of this study was to identify the rootstock that could produce the highest amount of sugars. The content of individual sugars and organic acids in fruits were determined by HPLC, ...
Nitrogen is one of the most important and essential lelments for plant growth and development and it has an important role on quantitative and qualitative yield production in agriculture. This study was carried out to evaluate the effects of foliar application of nitrogen on qualitative traits of tomato fruits using a completely randomized design with five treatments and four replications under...
The difficulties in the storage of fruit juice and the use of juice powder in various food processing industries has made the juice powder attractive to consumers and producers. Making powder from fruit juice is one of the most complex methods of fruit processing.The hygroscopic nature of fruit juice component and its thermoplastic properties has caused the drying time control and the transport...
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