Juice chilled

Fum ric Acid. Eumaric acid [110-17-8] C H O, is unique in its low solubiUty in cold water and slow rate of solution, making it ideal for use in chilled biscuit leavening systems and for dry pudding mixes and beverage powders. It is also used for gelatin desserts, pie filling, fmit juices, and wine. Eumaric acid is produced by the acid-catalyzed isomerization of maleic acid (8,9) (see Maleic anhydride, maleic acid, and fumaric acid). 

Natural style juices that contain the cloud are increasing in popularity, especiaHy apple juices, because these retain more fresh flavor if processed carefuUy. Optimum processing conditions chill the fmit to 4°C before milling, add 500 ppm ascorbic acid to retard browning, press under nitrogen, and flash pasteurize the juice as quickly as possible (4). 

Chill a 7-ounce Champagne glass. Rinse the glass with the vermouth (reserve the vermouth). Add the lime juice and Chambord. Fill the glass with Champagne. Top with the reserved vermouth cherry juice and bitters. Garnish with a cherry. 

Lill a shaker with ice. Add the tequila, Cointreau, lime juice, and syrup or sugar. Shake well. Strain into a chilled martini glass. Garnish with a twist of lime. 

In medium saucepan, simmer the pineapple juice with the chopped lemongrass for 15 minutes let cool. Strain into a jar and chill. Spear the pineapple wedges with the halved lemongrass stalks. 

To a pitcher with ice, add pineapple juice, vodka and lime juice. Mix and strain into 4 chilled martini glasses. Add the pineapple-wedge garnish. 

Fill a pint glass with ice. Add the liquors. Fill nearly to the brim with sour mix. Add two splashes of soda plus a dash of lime juice. Pour in a shaker and shake to chill. Return to the glass and garnish with the cherry and orange. 

Line the martini glass with sliced green apples, with the skins dusted with fleur de sel. Mix the vodka, Chambord and juice in a shaker with ice chill and strain into glass. Shake the cider till it foams and pour on top. 

Now place the mix into a double boiler to avoid burning the bottom. Cook 5 minutes while stirring constantly. Stir in the elderberries, lemon juice and grated ginger. Cook 5 more minutes. Pour into serving cups and chill. Garnish with a sprig of mint of an edible pansy flower. 

Ecuador. The Jivaros use the leaf juice for indisposition, chills, and snake bites and to treat pulmonary ailments. The Aguarunas apply leaf juice by clyster, alone or mixed with ayahuasca, to induce vomiting before tobacco-ayahuasca enema. The Kulina customarily smoke all night when taking ayahuasca L... 

Peru. Decoction of the leaf with ayahuasca beverage (Banisteriopsis caapi and Psychotria viridis) is taken orally for hallucinating effect during shamanic training. A diet of cooked plantain and smoked fish follows each use . Hot water extract of the dried flower and leaf is used externally for snake and spider bites . The Witotos and Boras used the fresh leaves as poultice over boils and infected wounds. The Tikuna men mix the crushed leaves with oil from palms as a hair dressing to prevent baldness. The Jivaros use the tobacco juice for indisposition, cold, chills, and snake bites and to treat pulmonary ailments ... 

Oral fiber product, e.g., Meta-mucil regular flavor (no sugar added), or fiber recommendation of pharmacist y2-% level teaspoon, 1-3 times/day Mix with 1-2 oz. chilled juice, water, or liquid of choice, drink rapidly, follow with 5-6 oz. any liquid over-20 minutes Low to none... 

Sweet orange oil is obtained from the peel of the fruits of Citrus sinensis (L.) Osbeck. It is a yellow to reddish-yellow liquid with the characteristic odor of orange peel and may become cloudy when chilled. Sweet orange oil is often produced in combination with orange juice (e.g., in the United States, Brazil, Israel, and Italy). 

Sunirinib (Sutent) [Kinase Inhibitor] Uses Advanced GI stromal tumor refractory/intolerant of imatinib advanced RCC Action Kinase inhibitor Dose Adults. 50 mg PO daily x 4 wk, followed by 2 wk holiday = 1 cycle 4- to 37.5 mg w/ CYP3A4 inhibitors (Table VI-8), to T 87.5 mg w/ CYP3A4 inducers Contra w/ atazanavir Caution [D, -] Multiple interactions require dose modification (eg, St. John s wort) Disp Caps SE -l WBC pit, bleeding, T BP, -l ejection fraction, T QT interval, pancreatitis, DVT, Sz, adrenal insuff, N/V/D, skin discoloration, oral ulcers, taste perversion, hypothyroidism Interactions Multiple interactions require dose modification (eg, St. John s wort) EMS Monitor ECG for T QT interval grapefruit juice may T adverse effects may affect potassium level (hypo-/hyperkalemia) monitor for S/Sxs of heart failure drug can 4- ejection fraction OD May cause abd pain, muscle weakness, and chills symptomatic and supportive... 

There is some limited use of plastic bottles for juice packing - mostly related to short-shelf-hfe products sold from the chill cabinet. Plastics are now available to support aseptic filling or even hot fill operations, but they have found limited support for the sale of fruit juices. 

High-density polyethylene (HDPE) bottles in multi-serve and single-serve sizes are used for juice drinks that appeal- mainly in the chill cabinet (short shelf-life distribution) section. This is probably more to do with the product process... 

One or more valves on a carbonate dispenser can be modified to handle juice, replacing carbonated water with chilled water from a separate cooling coil in the chiller. 

Chilled juices, both orange and grapefruit, are increasing in popularity and, indeed, this market segment is presently the fastest growing in the industry. These products are pasteurized, cooled, and filled into paper cartons lined with a plastic or aluminum foil laminated with a plastic. 

The chilled juice market experienced much of its initial growth through dairy processing and delivery systems, but today... 

The market for chilled citrus juices is one of the fastest growing segments of the domestic retail market, and now is second only to FCOJ in terms of volume consumption. Since its inception in the mid-fifties, this category for processed citrus juices has... 

Chilled juices being marketed domestically are prepared either from freshly extracted juice or from concentrate that has been bulk shipped to a packaging site then reconstituted to single-strength juice. 

Squires and Hanna (79) examined 17 brands of reconstitued orange juice in plastic-coated cardboard containers that were purchased at the retail level then stored at 4°C. Their data indicated that the ascorbic acid contents of these chilled orange juice samples decreased at a rate of about 2% per day. 

Paper cartons with an aluminum-foil barrier between the paper and plastic are used for the distribution of some chilled products. Because of the foil barrier, products in these cartons exhibit better ascorbic acid retention than do the plastic-lined cartons. As an example, grapefruit juice stored in such cartons retained 74% of its ascorbic acid over a 40-day storage period at 4.4°C. The rate of ascorbic acid loss was 0.7% per day. Grapefruit juice in a plastic-lined container lost 1.5% of its ascorbic acid per day when stored under similar conditions. 

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