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Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice
(Elsevier B.V., 2007-01-01)
Changes in carotenoid pigment content of Brazilian Valencia orange juices due to thermal pasteurization and concentration were studied. Total carotenoid pigment content loss was not significant after thermal pasteurization ...
Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice
(Elsevier B.V., 2007-01-01)
Changes in carotenoid pigment content of Brazilian Valencia orange juices due to thermal pasteurization and concentration were studied. Total carotenoid pigment content loss was not significant after thermal pasteurization ...
Tannin Extract for Sugarcane Juice Clarification
(Springer, 2021-02-07)
Clarification of sugarcane juice is one of the most important steps in the sugar manufacturing process, considering that an efficient clarification may result in highly beneficial effects on the quality and yield of the ...
Incidence of patulin in fruits and fruit juices marketed in Campinas, Brazil
(Taylor & Francis LtdLondonInglaterra, 1999)
Mathematical models for the prediction of rheological parameters of Brazilian concentrated orange juices
(Assn Food Scient Techn IndiaMysoreÍndia, 2003)
Pharmacokinetics of flavanone glycosides after ingestion of single doses of fresh-squeezed orange juice versus commercially processed orange juice in healthy humans
(Amer Chemical Soc, 2014-12-31)
Orange juice is a rich source of flavonoids considered beneficial to cardiovascular health in humans. The objective of this study was to analyze the pharmacokinetics of the main flavanone glycosides, hesperidin and narirutin, ...
A Comparison of Several Noninverting Ion-Exchange Systems used in the Purification of Puerto Rican Sugarcane JuicesTítulo en español.
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1964)
SENSORY ACCEPTANCE of JUICE FROM FCOJ PROCESSING STEPS
(Wiley-Blackwell, 2011-10-01)
The acceptance of orange juice from the frozen concentrated orange juice (FCOJ) processing steps was evaluated by 101 consumers for color, overall impression, aroma, flavor and texture. The juice from the extraction, ...
SENSORY ACCEPTANCE of JUICE FROM FCOJ PROCESSING STEPS
(Wiley-Blackwell, 2011-10-01)
The acceptance of orange juice from the frozen concentrated orange juice (FCOJ) processing steps was evaluated by 101 consumers for color, overall impression, aroma, flavor and texture. The juice from the extraction, ...
Thermosonication: An alternative processing for fruit and vegetable juices
(Elsevier - Science Direct, 2023)