Vegetable juices

Vegetable gums Vegetable juice Vegetable juices... 

Fmit and vegetable juices high in potassium have been recommended to correct hypokalemic alkalosis in patients on diuretic therapy. Apparendy the efficacy of this treatment is questionable. A possible reason for ineffectiveness is the low Ck content of most of these juices. Because Ck is high only in juices in which Na" is high, these have to be excluded (64). 

Inhibition of nitrosation is generally accompHshed by substances that compete effectively for the active nitrosating iatermediate. /V-Nitrosamine formation in vitro can be inhibited by ascorbic acid [50-81-7] (vitamin C) and a-tocopherol [59-02-9] (vitamin E) (61,62), as well as by several other classes of compounds including pyrroles, phenols, and a2iridines (63—65). Inhibition of iatragastric nitrosation ia humans by ascorbic acid and by foods such as fmit and vegetable juices or food extracts has been reported ia several instances (26,66,67). 

Vegetable juice—The concentrated or unconcentrated Hquid expressed from mature varieties of fresh, edible vegetables. 

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

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. 

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... 

This procedure has been utihzed to determine metal cations and anions in water sample [48,50,51], titanium in high-speed steel at a concentration level of 25 3 mg/g [22], heavy metals (20 to 400 mg/1) in electroplating waste waters [25], copper and nickel (5 mg/1) in metal electroplating baths on wedge-shaped plates [44], copper, lead, cadmium, or mercury in vegetable juices [29], and nickel (1 to 3.8 mg/1) in electroplating waste water of lock industries [42,47]. 

The zone elution method has been used for quantitative estimation or recovery of heavy metals in plants and vegetable juices [29], mercury (11) in river and waste waters [52], zinc in different environmental samples [46], nickel and copper in alloys [53], zirconium in Mg-Al alloys [22], cobalt, zinc, nickel, and copper in natural water and alloy samples [54], thiocyanate in spiked photogenic waste water [55], and aluminum in bauxite ores [42],... 

Alkylenebis(dithiocarbamates) are not stable and decompose on contact with acidic fruit and vegetable juice generated during the sample preparation. The sample preparation is a critical step in their determination. The homogenization should be made with frozen samples as rapidly as possible followed immediately by the analysis. 

El Extraction and subsequent Uquid/liquid partition Plant material and foodstuffs with a water content exceeding 70g/100g and a fat content below 2.5 g/100 g Fruit, vegetables, juices... 

Olas and Wachowicz (2002) investigated the effects of tranx-resveratrol and vitamin C on oxidative stress in blood platelets. The level of 02 in control blood platelets and platelets incubated with resveratrol or vitamin C was recorded using a chemiluminescence method. On the other hand, Oh and others (2006) reported the x02 quenching activities of various freshly squeezed fruit and vegetable juices by measuring their inhibitory effects on the rubrene oxidation induced by x02 from disproportionation of hydrogen peroxide by sodium molybdate in a microemulsion system. 

Lichtenthaler R and Marx F. 2005. Total oxidant scavenging capacities of common European fruit and vegetable juices. J Agric Food Chem 53(1) 103—110. 

Nishibori S and Namiki K. 1998. Superoxide anion radical-scavenging ability of fresh and heated vegetable juices. J Jpn Soc Food Sci 45(2) 144-148. 

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