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Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates
(Elsevier Science, 2015-10)
In this study, the fate of Alicyclobacillus acidoterrestris spores in different types of juice concentrates stored under different conditions was investigated. In addition, the impact of dilution procedures during the ...
Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice
(Kluwer Academic Publishers, 2015)
Influence of Fluid Concentration on the Elevation of Boiling Point of Blackberry Juice
(Taylor & Francis Inc, 2008-01-01)
The rise in boiling point of blackberry juice was experimentally measured at soluble solids concentrations in the range of 9.4 to 58.4Brix and pressures between 4.9 103 and 9.0 104 Pa (abs.). Different approaches to ...
Influence of Fluid Concentration on the Elevation of Boiling Point of Blackberry Juice
(Taylor & Francis Inc, 2008-01-01)
The rise in boiling point of blackberry juice was experimentally measured at soluble solids concentrations in the range of 9.4 to 58.4Brix and pressures between 4.9 103 and 9.0 104 Pa (abs.). Different approaches to ...
Use of Moringa oleífera Lamarck leaf extract as sugarcane juice clarifier: effects on clarifed juice and sugar
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014-03-01)
The objective of this study was to evaluate the effect of Moringa oleifera Lam. leaf extract on the sedimentation of impurities in the treatment of sugarcane juice and the effects on sugar quality and on the clarified ...
Impurity in sugarcane juice as mineral content: A prospect for analysis using energy-dispersive X-ray fluorescence (EDXRF) and chemometrics
(2021-05-01)
The juice extracted from sugarcane passes through several clarification stages before either sugar or ethanol production. These stages involve chemical addition to purify and clarify the juice, mainly when it is destined ...
Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life
(2018-09-01)
The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf ...