During recent years a large annual surplus of grapes has been produced in the United States, and the development of new grape products to take care of this increasing supply is at present an important phase of the grape industry. Because of the general interest in a fruit so abundantly grown, it seemed desirable to study the nutritive value of grapes and grape juices more extensively than had p...

Fruit juices are regarded as the most preferred non-alcoholic beverage worldwide to all age groups. In general, microbial growth in fruit juice is restricted by using preservatives and also through other environmental factors during production. Still, the presence of some indicator organisms in fruit juice is responsible for causing food-borne diseases and even death. So, from public health poi...

Fourier Transform mid-Infrared Spectroscopy (FT-MIR) shared with multivariate statistics was applied for the quantitative analysis of total sugar in 9 processed commercial fruit juices. PLSR (Partial least-squares regression) was used to generate calibration models that were cross-validated. As an analytical technique, the suitability of FTIR in mid-range (4000-1cm-4001cm) is investigates in th...

The capacities of citrus fruits to inhibit midazolam 1'-hydroxylase activity of cytochrome P450 3A (CYP3A) expressed in human liver microsomes were evaluated. Eight citrus fruits such as ama-natsu, banpeiyu, Dekopon, hassaku, hyuga-natsu, completely matured kinkan (Tamatama), takaoka-buntan and unshu-mikan were tested. We also examined the inhibition of CYP3A activity by grapefruit (white) and ...

The major problem in the fruit juice industry is associated with juice quality deterioration due to the cloud loss of juice concentrates by the enzymatic reaction of pectinmethylesterase enzyme (PME, EC 3.1.1.11). During pectin hydrolysis, pectin and water are transformed into polygalacturonic acid (pectate) and methanol by the action of PME. In this work, a low-intensity ultrasonic technique i...

Alicyclobacillus is a causative agent of spoilage in pasteurized and heat-treated apple juice products. Differentiating between this genus and the closely related Bacillus is crucially important. In this study, Fourier transform infrared spectroscopy (FT-IR) was used to identify and discriminate between 4 Alicyclobacillus strains and 4 Bacillus isolates inoculated individually into apple juice....

Objective: Pomegranate juice is a fruit native to Iran because of attractive color, smell and value of mineral water is popular fruits in the world. Pomegranate juice has more nutritional value is due to a combination of anthocyanins that reduce the risk of diseases such as cancer. Processes Feta membrane such as microfiltration 1 and 2 are used to clarify beer industry. Methods: The advantage ...

The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the effect of sugars, a common ingredient in the food industry, on phenolics and volatiles of sour cherry juice. Sucrose, trehalose and maltose chemical isomers were chosen for this investigation. All sugars influenced t...

Soft drinks and fruit juices represent an important market within the food industry. The increasing variety of products being released at a bewildering rate has altered the potential for spoilage problems. Soft drinks are generally nutrientpoor media that are spoiled by relatively few organisms – usually yeasts, and a few acid-tolerant bacteria and fungi. Carbonation shifts the spoilage flora t...