AIMC Topic: Fruit and Vegetable Juices

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Plant-Based Beverages as Good Sources of Free and Glycosidic Plant Sterols.

Nutrients Dec 29, 2017
To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved heal...
Fruit and Vegetable Juices Phytosterols Glycosides Chromatography, High Pressure Liquid Tandem Mass Spectrometry Nutritive Value Plant Extracts
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Magnetic nanoparticles coated with poly(p-phenylenediamine-co-thiophene) as a sorbent for preconcentration of organophosphorus pesticides.

Mikrochimica acta Dec 5, 2017
The authors describe the preparation of FeO nanoparticles coated with poly(p-phenylenediamine-co-thiophene). The resulting nanoparticles (NPs) are shown to be viable sorbents for use in magnetic solid-phase extraction (MSPE) of organophosphorus pesti...
Pesticides Organophosphorus Compounds Chromatography, Gas Adsorption Magnetite Nanoparticles Thiophenes Polymerization Nanocomposites Analytic Sample Preparation Methods Fruit and Vegetable Juices Phenylenediamines
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Development and characterization of an α-l-rhamnosidase mutant with improved thermostability and a higher efficiency for debittering orange juice.

Food chemistry Nov 16, 2017
The glycoside hydrolase, α-l-rhamnosidase, could remove the bitter taste of naringin from citrus juices. However, most α-l-rhamnosidases are easily deactivated at high temperatures, limiting the practice in debittering citrus juices. The V529A mutant...
Mutagenesis, Site-Directed Protein Engineering Temperature Fruit and Vegetable Juices Taste Citrus sinensis Directed Molecular Evolution Aspergillus niger Glycoside Hydrolases
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Effect of storage conditions in the response of Listeria monocytogenes in a fresh purple vegetable smoothie compared with an acidified TSB medium.

Food microbiology Nov 13, 2017
In this study, growth and/or inactivation of Listeria monocytogenes 4032 at different inoculum levels in a vegetable smoothie with purple colour, (previously heat stabilised at 95 °C for 3 min) was evaluated. Growth/inactivation was compared with aci...
Food Storage Colony Count, Microbial Fruit and Vegetable Juices Vegetables Food Contamination Temperature Listeria monocytogenes Hydrogen-Ion Concentration Microbial Viability Culture Media
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Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts.

Food chemistry Oct 18, 2017
Aqueous extracts of orange peel and pulp with high total phenolic contents (TPC) (25.94 and 11.38 mg GAE/g extracts, respectively) were employed in the formulation of functional carrot juice and functional juices were treated using thermosonication p...
Temperature Time Factors Antioxidants Plant Extracts Phenols Sonication Citrus sinensis Carotenoids Daucus carota Fruit and Vegetable Juices Food Handling
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Investigation of damage to Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis exposed to Mentha arvensis L. and M. piperita L. essential oils in pineapple and mango juice by flow cytometry.

Food microbiology Sep 29, 2017
The effects of Mentha arvensis L. (MAEO; 0.625 μL/mL) and M. piperita L. (MPEO; 1.25 μL/mL) essential oils on viable cell counts and physiological functions in Escherichia coli, Listeria monocytogenes and Salmonella enterica Serovar Enteritidis in pi...
Flow Cytometry Food Contamination Oils, Volatile Fruit and Vegetable Juices Ananas Salmonella enteritidis Plant Extracts Mangifera Mentha Listeria monocytogenes Escherichia coli
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Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional Dec 21, 2016
Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W...
Taste Food Handling Food Preservation Hydrogen-Ion Concentration Solubility Fruit and Vegetable Juices Catechol Oxidase Electricity Food Quality Sonication Hot Temperature Malus Antioxidants Color Beverages
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Effects of pomegranate juice in circulating parameters, cytokines, and oxidative stress markers in endurance-based athletes: A randomized controlled trial.

Nutrition (Burbank, Los Angeles County, Calif.) Dec 7, 2015
OBJECTIVE: The aim of the present study was to assess the effects of pomegranate juice on the level of oxidative stress in the blood of endurance-based athletes. Pomegranate juice is rich in polyphenols, conferring it a higher antioxidant capacity th...
Humans Spain Lythraceae E-Selectin Malondialdehyde Sports Nutritional Physiological Phenomena Athletes Polyphenols Physical Endurance C-Reactive Protein Middle Aged Stress, Physiological Double-Blind Method Oxidative Stress Biomarkers Protein Carbonylation Antioxidants Adult Fruit and Vegetable Juices Male
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A New Method for the Determination of Potassium Sorbate Combining Fluorescence Spectra Method with PSO-BP Neural Network.

Guang pu xue yu guang pu fen xi = Guang pu Dec 1, 2015
In this paper, fluorescence spectra properties of potassium sorbate in aqueous solution and orange juice are studied, and the result.shows that in two solution there are many difference in fluorescence spectra of potassium sorbate, but the fluorescen...
Spectrometry, Fluorescence Fruit and Vegetable Juices Sorbic Acid Neural Networks, Computer Citrus sinensis Algorithms
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