Juice fruits and

There is increasing interest in the use of specific sensor or biosensor detection systems with the FIA technique (Galensa, 1998). Tsafack et al. (2000) described an electrochemiluminescence-based fibre optic biosensor for choline with flow-injection analysis and Su et al. (1998) reported a flow-injection determination of sulphite in wines and fruit juices using a bulk acoustic wave impedance sensor coupled to a membrane separation technique. Prodromidis et al. (1997) also coupled a biosensor with an FIA system for analysis of citric acid in juices, fruits and sports beverages and Okawa et al. (1998) reported a procedure for the simultaneous determination of ascorbic acid and glucose in soft drinks with an electrochemical filter/biosensor FIA system. 

Polyphenols and flavonoids present in red wine and grape juice, fruits and vegetables, have potent antioxidant activity, which may slow down oxidative modification of LDL, and their subsequent toxicity (Wedworth and Lynch, 1995). Phenolic compounds exert cytoprotection on vascular cultured cells by inhibiting the calcium rise and subsequent oxidized LDL-mediated cell death (Vieira et al, 1998). These compounds may play a role in the relatively low level of coronary heart disease in Prance ( Fnench Paradox ) and other Mediterranean countries (Renaud and Ruf, 1994). 

A method has been developed for the analysis of the fungicide TBZ in fruits, potatoes, and their processed products. Extraction was performed with a basic solution (ethanol with 2 M ammonium chloride, pH 9.5, with 14.5 M ammonium hydroxide) and methylene chloride. Tribendazole was partitioned into methylene chloride with a polytron. No further cleanup was needed. Total analysis time, including extraction, was 25 min per sample. Recoveries ranged from 77 to 135%. Detection limits were 1.0 ppb for juice, fruits, and potatoes and 2 ppb for bulk concentrates (12). 

May not be needed if diet contains adequate iron (formula and/or cereal), vitamin D (formula or fortified milk), vitamin C (formula fruit juice, fruits, and vegetables), and folacin (formula, e yolks, meats, and vegetables). 

Wine, juice, fruits, and vinegar Acetic acid Gas diffusion Conductometry Araujo et al. (2005)... 

D-fructose, C HijOo. Crystallizes in large needles m.p. 102-104 C. The most eommon ketose sugar. Combined with glucose it occurs as sucrose and rafftnose mixed with glucose it is present in fruit juices, honey and other products inulin and levan are built of fructose residues only. In natural products it is always in the furanose form, but it crystallizes in the pyranose form. It is very soluble in... 

Many essential oils are used for flavoting and perfumery, eg, neroH, geranium, and ylang (see Oils, essential). The whole fmit, cmshed fmit, and puree may be used directly in foods, ice cream, cakes, and confections. Fmit juices, concentrates, and essences are more commonly employed (see Fruit juices). 

Sample pre-treatment. Novel procedures of electrochemical sample treatment have been proposed to decrease the signal interference with native cholinesterase inhibitors present in fruits and vegetables. Polyphenolic compounds were removed by electrolysis with soluble A1 anode followed by the oxidation of thionic pesticides with electrogenerated chlorine. The procedure proposed makes it possible to decrease the background current and the matrix effect by 80-90%. Thus, the detection limits of about 5 ppb of Pai athion-Methyl and Chloropyrifos-Methyl were obtained in spiked grape juice without any additional sepai ation or pre-concentration stages. 

Tressler, D. K. and Joslyn, M. A., Fruit and Vegetable Juice Processing Technology, Avi. Westport (1968)... 

The key properties here are hardness and wear resistance, ability to. stand minor knocks and dents without cracking and resistance to various domestic chemicals. These vary with type of appliance, e.g. detergent solutions are important for washing machines, while a fridge will be required to withstand fruit juices, ketchup and polishes. Good colour and appearance in white and mainly pastel shades will be expected. Corrosion resistance is required, especially for washing machines, and domestic appliances frequently have to withstand humid conditions in kitchens. 

The juice of many fruits and particularly those of the citrus family contain appreciable quantities of ascorbic acid (vitamin C). It is not possible to examine... 

And the bartender s vocabulary of ingredients widened substantially as Asian spirits like sake and shochu became bases for creating cocktails, and fruits and herbs like calamansi and shiso were employed as juices and embellishments. Even the martini met its match, with variations like the Bo Flai, a sophisticatedly subtle sake-tini served at Riingo, an American Japanese restaurant opened by a celebrated New York chef, Marcus Samuelsson (himself an Ethiopian Swede). 

Sangria, a Spanish drink in origin, is based on a combination of wine and liquor, fresh fruit and fruit juice. The Spanish use red Rioja and brandy. 

Pour the macerated fruit and its juice into a carafe and fill with die cold white wine. 

Fruit and vegetable juices packed with 21-26 in. of vacuum and stored in uncoated aluminum cans caused severe corrosion as shown in Table III. The corrosion rate brought about by the juices depends more on the nature of the organic acid present and the buffering capacity of the juice than on the total titratable acidity (11). The use of coated aluminum containers considerably minimized corrosion problems. Product control under extended storage conditions may be achieved by using specific chemical additives. However, more work is needed in this area before final conclusions can be reached. 

Frozen Foods. Corrosion caused by the reaction of foods with aluminum containers is unusual if the products are handled and stored at 0°F or lower. However, the inevitable bad handling of frozen foods during commercial distribution causes undesirable thawing. In this condition, not only does the food deteriorate, but it can also attack the container. Such unwanted reactions can be effectively controlled by using coated aluminum containers. Since aluminum is highly compatible with frozen fruits and citrus juices, it has been used extensively as a liner for fiberboard composite cans, as complete aluminum cans, or as ends in combination with steel can bodies in the frozen food industry. 

Sulphur dioxide, sulphites and bisulphites, used as preservatives in fruit juices, ciders and penys are yet other examples. 

Mosshammer, M.R., Stintzing, F.C., and Carle, R., Evaluation of different methods for the production of juice concentrates and fruit powders from cactus pear, Innov. Food Sci. Emerg. TechnoL, 7, 275, 2006. 

Tesoriere, L. et ah. Biothiols, taurine, and lipid-soluble antioxidants in the edible pulp of Sicilian cactus pear (Opuntia ficus-indica) fruits and changes of bioactive juice components upon industrial processing, J. Agric. Food Chem., 53, 7851, 2005. 

Cortes et al.. Identification and quantification of carotenoids including geometrical isomers in fruit and vegetable juices by liquid chromatography with ultraviolet-diode array detection, J. Agric. Food Chem., 52, 2203, 2004. 

Fruit and vegetable juices E 160a, E 160d, E 160e NMM... 

Enzymatic liquefaction is a relatively new process for the production of juices from fruits and vegetables [1]. Essentially the process is as follows the material is crushed to obtun a pulp which is treated with a combination of pectinases and cellulases. After a certain incubation time, the material becomes a liquid and the Juice can be recovered by decantation. 

Effect of Reduced PME on Quality Attributes of Processed Juice Fruits from transgenic 3781 and wild-type Rutgers were processed by cold break, hot... 

In this presentation, we will take examples of different fruit juice processes and will try to relate enzyme activities, the role they play and the transformation they occur in terms of finished products. These examples will concern apple juice, french cider, pineapple and wine. 

Additionnally, we show that the PG activity of the SCPP strain is regulated. It is stimulated by polyglacturonic acid concentrations similar to the ones seen in various fruit juices. On an industrial point of view, this induction would be diminished by the elevated glucose concentrations found in these fruit juices when compared to the pectin concentrations. Basal activities would be sufficient to eliminate all pectins and obtain juice stabilization. It would also have been interesting to study the effect of glucose concentrations of 15% and 20% (concentrations found in fruit juices, beers and ciders) on the PG activity of the SCPP strain. 

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