Juice nutritional quality

Based on a review of all the data gathered for reduced-acid FCOJ, it is apparent that any changes that do occur are of an insignificant nature and do not alter the nutritional quality of the processed orange juice. The product of commerce is of equivalent quality to the more popular product, frozen concentrated orange juice. 

Pectinases, cellulases and hemicellulases are used for clarification of fruit juices, juice extraction, improvement of cloud stability of vegetable and fruit juices and nectars, liquefaction and maceration of fruits and vegetables, reduction of cooking time of pulses and improvement of rehydration characteristics of dried vegetables. The chemical basis of these treatments and of the consequential changes in sensory and nutritional quality are discussed. 

Fan, X., Thayer, D.W., and Handel, A.P. 2002. Nutritional quality of irradiated orange juice. J. Food... 

Mango juice Lb. plantarum Prolongation of fruit shelf life and maintainance of the fruit nutritional quality [32]... 

The cultivation of yellow passion fruit (Passifloraedulis var. flavicarpa Deg., Passifloraceae) has been preferred for industrial production of juice, jelly and dessert due the nutritional quality of this variety there are a munber of characteristics which consider the yellow passion fruit superior to the others varieties, for example, higher finit size, weight, total acidity, pest resistance and increased productivity per hectare (Carvalho-Okano et al., 2001 Zibadi Watson, 2004). Figure 1, shows the parts of yellow passion fiuit. 

Rakin, M., Vukasinovic, M., Siler-Marinkovic, S. and Maksimovic, M. (2007) Contribution of lactic acid fermentation to improved nutritive quality vegetable juices enriched with brewer s yeast autolysate. Food Chem 100,599-602. 

Vitamin E. The amount of vitamin E in citrus is nutritionally insignificant. Braddock (42) reported only 0.1 mg in 100 ml of orange juice. The U.S. RDA for this vitamin is 30 mg. Newhall and Ting (43) found as much as 1 mg in 100 grams of flavedo on a fresh weight basis. Its antioxidant property plays an important role in the keeping quality of citrus oils. 

Citrus Juice Processing as Related to Quality and Nutrition... 

J. A. McHard, S. J. Foulk, J. L. Jorgensen, S. Bayer, J. D. Winefordner, Analysis of trace metals in orange juice, in S. Nagy, J. A. Attaway (eds), Citrus Nutrition and Quality, American Chemical Society Symposium Series no. 143, American Chemical Society, Washington, DC, 1980, 363-394. 

V. P. Maier S. Hasegawa R. D. Bennet L. C. Echols, Limonin and Limonoids-Chemistry, Biochemistry and Juice Bitterness. In Citrus Nutrition and Quality, S. Nagy, J. A. Attaway, Eds. ACS Symposium Series No. 143 American Chemical Society Washington, DC, 1980 pp 63-82. 

Chemical Action. — Psychic influence is not, however, the sole cause of the secretion. When nutritive material is introduced into the stomach of an animal by the aid of a fistula, it is found that this food is more or less digested, indicating that the secretion is made even in the absence of all psychical intervention. The secretion produced in this last case is due to the specific action of the nutritive substances, and it is observed that the quantity and quality of the juice secreted vary with the chemical nature of the substance absorbed. Indeed, two causes regulate the secretion of the gastric juice, one of purely psychic origin, the other of chemical origin. To study the unconscious secretion, that is to say the direct effect produced by the foods on the secretorial glands, Pawlow introduced 400 g. of meat into the stomach of a dog operated upon as before. 

Section I, Grape and Wine Microorganisms, describes those microorganisms found in grape must, juice, and wines namely yeasts, lactic and acetic acid bacteria, and molds. Here, taxonomy, metabolism, nutritional requirements, and potential impacts on wine quality are areas of focus. 

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