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Thermal evaporation: Representation of rise in boiling point of grapefruit juice
(2007-06-01)
The rise in boiling point of grapefruit juice was experimentally measured at soluble solids concentrations in the range of 9.3-60.6 °Brix and pressures between °6.0 × 103 and 9.0 × 104 Pa. Different approaches to represent ...
Thermal evaporation: Representation of rise in boiling point of grapefruit juice
(2007-06-01)
The rise in boiling point of grapefruit juice was experimentally measured at soluble solids concentrations in the range of 9.3-60.6 °Brix and pressures between °6.0 × 103 and 9.0 × 104 Pa. Different approaches to represent ...
Changes in Plasma Lipid and Antioxidant Activity in Rats as a Result of Naringin and Red Grapefruit Supplementation
(2012-11-25)
The aim of this investigation was to compare the influence of naringin versus red grapefruit juice on plasma lipid levels and plasma antioxidant activity in rats fed cholesterol-containing and cholesterol free diets. The ...
Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics
(Universiti Putra Malaysia. Faculty of Food Science and Technology, 2018)
The viability of UV-C treatment (0.0-2.36 J/cm²) at 254 nm as a non-thermal preservation
process for grapefruit juice on microbial inactivation, the organic acids and individual
flavonoids, as well as the quality ...
Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics
(Universiti Putra Malaysia. Faculty of Food Science and Technology, 2018-04)
The viability of UV-C treatment (0.0-2.36 J/cm²) at 254 nm as a non-thermal preservation process for grapefruit juice on microbial inactivation, the organic acids and individual flavonoids, as well as the quality characteristics ...
Characteristic (Discriminant Function) Indices of Chironja, Orange and GrapefruitTítulo en español.
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1973)
Collapse and Color Changes in Grapefruit Juice Powder as Affected by Water Activity, Glass Transition, and Addition of Carbohydrate Polymers
(Springer, 2009-06-01)
Physicochemical and structural properties of grapefruit juice powder were investigated as affected by the addition of maltodextrins of two dextrose equivalent (DE) and gum arabic. Freeze-dried powdered juices were equilibrated ...