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Thermosonication: An alternative processing for fruit and vegetable juices
(Elsevier - Science Direct, 2023)
Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice
(Kluwer Academic Publishers, 2015)
Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice
(Taylor and Francis Ltd, 2016)
Use of a multivariate approach to assess the incidence of Alicyclobacillus spp. in concentrate fruit juices marketed in Argentina: Results of a 14-year survey
(Elsevier Science, 2011-12)
The purpose of this study was to determine the incidence of Alicyclobacillus spp. in fruit/vegetable juices (concentrated pulps and clarified and non-clarified juices) marketed in Argentina between 1996 and 2009. The ...
Enzymes in fruit juice and vegetable processing
(2015-01-01)
Fruits are appreciated for their organoleptic and nutritional characteristics as minerals, vitamins, sugars, and other beneficial components (Klavons et al. 1991). Worldwide production of fruit recorded growth from 420 ...
Fluoride concentrations in commercially available processed beverages in Brazil consumed by infants
(2019-07-01)
Purpose: To determine fluoride concentrations of processed fruit juices (n=42) and ready-to-drink chocolate milks (n=9) commercially available in Araçatuba, Brazil, as well as estimating their contribution to the daily ...
FLUORIDE CONCENTRATIONS IN COMMERCIALLY AVAILABLE PROCESSED BEVERAGES IN BRAZIL CONSUMED BY INFANTS
(Int Soc Fluoride Research, 2019-07-01)
Purpose: To determine fluoride concentrations of processed fruit juices (n=42) and ready-to-drink chocolate milks (n=9) commercially available in Aragatuba, Brazil, as well as estimating their contribution to the daily ...
Carotenoids and ascorbic acid composition from commercial products of cashew apple (Anacardium occidentale L.)
(Academic Press Inc Elsevier ScienceSan DiegoEUA, 2003)