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Antioxidant Activity of Commercial Ready-to-Drink Orange Juice and Nectar
(Wiley-Blackwell, 2011-04-01)
Total antioxidant activity (TAA), total phenolic compounds (TPC), and physicochemical characteristics of ready-to-drink orange juice and nectar from the most consumed brands available in Brazil were evaluated. TPC ranged ...
Antioxidant Activity of Commercial Ready-to-Drink Orange Juice and Nectar
(Wiley-Blackwell, 2011-04-01)
Total antioxidant activity (TAA), total phenolic compounds (TPC), and physicochemical characteristics of ready-to-drink orange juice and nectar from the most consumed brands available in Brazil were evaluated. TPC ranged ...
Consumer interpretation of ready to drink orange juice and nectar labelling
(2013-06-01)
The aim of this study was to evaluate consumers' use and interpretation of ready to drink orange juice and nectar label information and its influence on the purchase decision. One hundred and sixty-seven consumers of ready ...
Study of fouling mechanism in pineapple juice clarification by ultrafiltration
(Elsevier Science BvAmsterdamHolanda, 2003)
Fresh and Commercially Pasteurized Orange Juice: An Analysis of the Metabolism of Flavonoid Compounds
(Florida State Horticultural Soc, 2013-01-01)
Orange juice is a rich source of flavonoids, mainly the flavanones hesperidin and narirutin, associated with health benefits in humans. The objective of this study was to analyze the uptake of flavonoids in humans after ...
Fresh and commercially pasteurized orange juice: an analysis of the metabolism of flavonoid compounds
(2013)
Orange juice is a rich source of flavonoids, mainly the flavanones hesperidin and narirutin, associated with health benefits in humans. The objective of this study was to analyze the uptake of flavonoids in humans after ...
Enzymes in juice processing: a review
(Wiley-Blackwell Publishing, Inc, 2010-04-01)
P>The use of enzymes in juice industry has contributed in increasing the yield and production of various types of juices. The addition pectinases aims in particular to degrade the pectic substances, in the cell wall and ...
Enzymes in juice processing: a review
(Wiley-Blackwell Publishing, Inc, 2010-04-01)
P>The use of enzymes in juice industry has contributed in increasing the yield and production of various types of juices. The addition pectinases aims in particular to degrade the pectic substances, in the cell wall and ...
Fermentation of sugarcane juice and molasses for ethanol production
(2016-06-03)
The quality of both sugarcane juice and molasses is affected by the nutrients and topology of the soil, variety of sugarcane, climate and harvesting. This chapter describes the natural microbial ecology of the ethanol ...