نتایج جستجو برای: Juice quality

تعداد نتایج: 766181  

Journal: :تحقیقات نظام سلامت 0
اسرافیل عسگری عضو هیأت علمی، گروه مهندسی بهداشت محیط، دانشکده بهداشت، دانشگاه علوم پزشکی ایلام،ایلام، ایران. حشمت اله نورمرادی دانشجوی دکتری، مرکز تحقیقات محیط زیست، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران. علی دل پیشه دانشیار، گروه اپیدمیولوژی بالینی، دانشکده بهداشت، دانشگاه علوم پزشکی ایلام، ایلام، ایران. زینب کریمی کارشناس، گروه مهندسی بهداشت محیط، دانشکده بهداشت، دانشگاه علوم پزشکی ایلام، ایلام، ایران.

background: lack of sanitation during storage, transmission, processing and consuming the food can cause early corruption and create economical losses and cause infectious diseases in consumers. in this study, available fruit juices in ilam shopping centres were investigated in 1389 to identify the presence of escherichia coli and the coliform number, aerobic bacteria, staphylococcus aurous, mo...

Journal: :علوم باغبانی 0
فرزانه پایمرد مختار حیدری محمد حسین دانشور نوراله معلمی

pomegranate (punica granatum) is an important fruit crop cultivated for fruit and processing in the iran. delaying fruit harvest of pomegranate may increase fruit losses due to fruit cracking; however, early harvest may influence physical and biochemical indices of fruit. an experiment was carried out in 2011 at ‘baghmalek’ (north west of ahwaz, khuzestan province, iran) to determine the effect...

Background and Objectives: Use of appropriate pretreatments before drying process can greatly improve quality characteristics of the final dried products. In this study, effects of UV-B irradiation and lime juice as pretreatments on the quality characteristics of dried kiwifruit slices was investigated using hot-air method.  Materials & Methods: Spray machine was used to spray lime juice at tim...

2002
Justin R. Morris

INTRODUCTION The first grape juice known to be processed in the United States was produced by Dr. Thomas B. Welch, a New Jersey dentist, in 1869 with the newly developed pasteurization process. Assisted by his wife and their 17-year-old son, Charles, he extracted juice from 18 kg (40 lb) of grapes (Vitis labrusca L.). They filtered and bottled the juice and pasteurized it in hot water to kill t...

Journal: :journal of medicinal plants and by-products 0

studies have shown that oxygenated compounds and tss/ta are important for beverage and food industries. it seems that citrus rootstocks have a profound influence on oxygenated compounds and tss/ta. the aim of this research is to identify rootstock that can synthesize the maximum level of oxygenated compounds and tss/ta. peel oil was extracted using mechanical presses and eluted using n-hexane. ...

2015
Shiv Kumar

The demand of fruit juices is increasing day by day as a result of increasing health awareness among the people. Most of juice extraction processes are not producing satisfactory quantity and quality of juices. Enzymatic extraction of juices results in higher yield. The enzymes used are mainly pectinase, cellulase, hemicellase etc. Apart from promoting juice extraction, enzyme addition increase...

Journal: :Tanzania journal of health research 2014
Hezron E Nonga Edeltruds A Simforian Bernadette K Ndabikunze

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...

Journal: :مهندسی بیوسیستم ایران 0
سیدهادی پیغمبردوست استاد تکنولوژی مواد غذایی، گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز لیلا پورشریف دانش آموخته کارشناسی ارشد تکنولوزی مواد غذایی، گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز

the aim of this research was to investigate the efficiency of ldpe films incorporating fifferent nanofillers in extending orange juice shelf life. fresh orange juice packed in different films was assessed for microbial stability, ascorbic acid content, ph, color parameters and sensory quality during 0, 7, 28 and 58 d of storage. mold and yeast growth, acidophil and aerobic mesophil bacteria pop...

Journal: :journal of medicinal plants and by-products 0

the effects of mandarin scions on peel components and juice quality parameters were investigated in this study. peel flavor components were extracted by using cold-press and eluted by using n-hexane. then all analyzed by gc-fid and gc-ms. total soluble solids, total acids, ph value, ascorbic acid as well as density and ash were determined in juice obtained from mandarin scions. twenty-seven, tw...

2010
S. KODUR

In warm irrigated regions of Australia (such as Sunraysia), pH of grape juice often tends to be high (e.g. > 3.8). A high juice pH is undesirable for the production of quality wines as it results in wines of low quality for example, reduced colour stability and poor taste. Such a high juice pH is typically associated with a high concentration of K in the juice, depending on the scion, rootstock...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید