Raspberries, juice

Boyles MI, Matthew J, Wrolstad RE and Ronald E. 1993. Anthocyanin composition of red raspberry juice Influences of cultivar, processing, and environmental factors. J Food Sci 58(5) 1135—1141. 

Durst, R.W., Wrolstad, R.E., and Krueger, D.A. 1995. Sugar, nonvolatile acid, l3C/l2C ratio and mineral analysis for determination of authenticity and quality of red raspberry juice composition. J. AOAC Int. 78 1195-1204. 

NOTE The standard solutions listed above are for the most common acids found in several common juices. These are not all the acids found in each juice. For example, isocitric and citric acid are commonly found in raspberry juice, and the ratio of the two is an important factor for determining adulteration of the juice. 

A Rommel, RE Wrolstad. Composition of flavonols in red raspberry juice as influenced by cultivar, processing, and environmental factors. J Agric Food Chem 41 1941-1950, 1993. 

Rommel, A. Wrolstad, R.E. 1993. Influence of acid and base hydrolysis on the phenolic composition of red raspberry juice. J. Agrie. Food Chem. 41 1237-1241. 

FIGURE 3.9 Flow diagram for juice processing by a standard technique. [Source Reprinted with permission from Rommel, A. and Wrolstad, R.E. 1993. Ellagic acid content of red raspberry juice as influenced by cultivar, processing and environmental factors, J. Agric. Food Chem. 41(11) 1951-1960. Copyright 1993 American Chemical Society.]... 

Figure E12-1. DTA (A) grape juice 18.5 "Bx. (B) raspberry juice 24.5" Bx. (C) grapefruit juice 20 Bx. (D) apple juice 25 "Bx. Heating rate 1 "C/min Freezing rate 6 "C/min. To -120"C.

White grape juice Pineapple juice Strawberry juice Lemon juice Orange juice Raspberry juice Vegetables, fresh or frozen Sweet corn (fresh)... 

Juices of red and black currants, blackberries, black raspberries, sour cherries, and peaches may easily be successfully prepared on the large scale by the methods used for the preparation of grape juice, as they retain their characteristic properties well on being sterilized and stored away. Strawberry juice and red raspberry juice are not suited for preparation on the large scale because of the readiness with which the distinctive colors and flavors change. Huckleberry juice is somewhat characterless. Pineapple juice requires special methods for its successful preparation not necessary in case of other juices. Its preparation on the commercial scale, however, is of marked promise. 

Besides other factors such as color and firmness, soluble solids to acids ratio is a good index to determine harvest time. For prunes, this value has to be 12-15 [13]. A maximum limit was set for citric acid to isocitric acid ratio to reveal the dilution factor of juices 130 for apricot puree and orange juice, 80 for grapefruit juice, and 185 for raspberry juice [14]. The total add content varies widely from <0.2% in papaya and avocado [3] to 8.3% in lemon juice [15]. 

Anekella, K. Orsat, V., Optimization of microencapsulation of probiotics in raspberry juice by spray drying. LWT-Food Science and Technology (2013) 50, 17-24. 

Y.S. et al (2009) Production of y-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABAIOO. Int ). Food Microbiol, 130, 12-16. 

RASPBERRY JUICE. In laboratory tests, alloys 1100, 3003, and alclad 6053 were resistant to black raspberry juice at refrigerated temperatures. In other laboratory tests, black and red raspberry juices caused moderate attack of 3003 alloy at 100°C (212 F). See also Ref (1) p. 141, (4) pp. 88. 89 (6) p. 10. 

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