نتایج جستجو برای: orange juice
تعداد نتایج: 30050 فیلتر نتایج به سال:
A model solution of orange juice was prepared and stored. Factors affecting browning and formation of such decomposition products as 3-hydroxy-2-pyrone (3OH2P), 5-hydroxymethylfurfural (HMF), furfural, 5-hydroxymaltol, and 2-furoic acid were examined. Ascorbic acid (AsA) was essential for browning, which was stimulated by amino acids and citric acid, and repressed by chelators and radical scave...
Citrus aurantium peel and juice aroma compounds were investigated by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS), whereas phenolic compounds analysis was performed by reversed-phase high-performance liquid chromatography (RP-HPLC). Limonene was the major volatile compound of bitter orange peel (90.25%) and juice (91.61%). HPLC analysis of bitter orange peel and juic...
Background and objectives: Fortification of beverages with new functional ingredients such as prebiotics is one of the recent progresses in the field of juice production. Therefore, the objective of the present study was to evaluate the effects of adding some prebiotics such as Inulin and Tagatose on physicochemical and sensory properties of orange juice. Methods: The prebiotic compounds (In...
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...
MATERIAL & METHODS We have analyzed the loss of enamel and dentine after exposure to different non-alcoholic drinks with a simple new method using bovine teeth. 100 enamel and 100 dentine specimens from freshly extracted bovine incisors were randomly attributed to 10 groups (n=10 for enamel and dentine each). Prior to the start of the experiment all specimens were weighed using a precision bala...
The abundance of fresh drinks based on fruit juices, especially citrus juices, and minimally processed products allow consumers to ingest a wide variety of antioxidants in the diet, such as vitamin C, carotenoids, flavonoids and other phenolic compounds. Pulsed electric fields (PEF) and high hydrostatic pressure (HHP) are emerging technologies in the field of food preservation. They have the po...
Consumers increasingly require innovative food products with health benefits. Thus, a dried orange juice incorporating probiotics could be a novel challenge. In this context, we investigated whether different sugars added to the culture media used for growth of two lactic acid bacteria contributed to their protection during spray drying in orange juice and subsequent storage under different con...
We investigated the thermic effect of feeding (TEF) equicaloric (1004.16 kJ) portions of randomly provided fresh squeezed orange juice (17.45 oz) and Protein Rush (40g protein, 17 oz). Eight subjects (5 women, 3 men; 25.8 ± 9.2 yrs, 174.9 ± 12.4 cm, 71.5 ± 17.5 kg) reported to the lab on subsequent mornings and underwent 30-minutes of resting metabolic rate testing, followed by 2-minutes of dri...
BACKGROUND Epidemiologic data suggest inverse associations between citrus flavanone intake and cardiovascular disease (CVD) risk. However, insufficient randomized controlled trial data limit our understanding of the mechanisms by which flavanones and their metabolites potentially reduce cardiovascular risk factors. OBJECTIVE We examined the effects of orange juice or a dose-matched hesperidin...
Background: Epidemiologic data suggest inverse associations between citrus flavanone intake and cardiovascular disease (CVD) risk. However, insufficient randomized controlled trial data limit our understanding of the mechanisms by which flavanones and their metabolites potentially reduce cardiovascular risk factors. Objective: We examined the effects of orange juice or a dosematched hesperidin ...
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