Fresh fruit juice is an essential component of human diet and there is considerable evidence of health and nutritional benefits. However, nature of the fruits used in juicing and unhygienic processes in the value chain may cause poor quality of juice. This cross- sectional study was conducted to assess physicochemical characteristics and hygienic practices along the value chain of raw fruit jui...

the present study was conducted with the objective of investigating the feasibility of using drainage water mixed with water to irrigate sugarcane (saccharum officinarum) in khuzestan province. the investigation was conducted in research center of sugarcane in farming seasons of years 2008-2009. four salinity levels of irrigation water were selected (s1, s2, s3 and s4 respectively with salinite...

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. ...

Codex Alimentarius defines juice as “the fermentable but unfermented juice, intended for direct consumption, obtained by the mechanical process from sound, ripe fruits, preserved exclusively by physical means. The juice must have the characteristic colour, flavour and taste typical of the fruit from which it comes, it may be turbid or clear. The juice may have been concentrated and later recons...

the compounds, lanthanium chromite, lanthanium magnetite and lanthanium ferric oxide were prepared through sol-gel methods in powdered form, then calcinated, peletized, and sintered at various temperatures. electrical conductivity of these compounds was measured at various temperatures. the effectiveness of strontium as a dopant on electrical conductivity was also investigated. electrical condu...

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...

Children are encouraged to eat a specific amount of fruits and vegetables to optimize health. The purpose of this study was to assess whether consumption of a variety of fruits and vegetables, respectively, was associated with a greater diet quality among preschool-aged children. Analyses were performed using a cross-sectional, nationally representative sample of US children. Dietary intakes fr...