ライフサイエンスコーパス: juice

1 ytofluene was by far tomato juice (5mg/250mL juice).

2 osensor was 4ppm for thiabendazole in orange juice.

3 till 88.6% lower than that in natural cherry juice.

4 well as of water and fat losses into cooking juice.

5 er taste balance, and a more fruity aroma of juice.

6 ensor and determined thiabendazole in orange juice.

7 in the samples, except for Cu in strawberry juice.

8 igh-energy lifestyle fueled primarily by fig juice.

9 ive) neonicotinoid insecticides in sugarcane juice.

10 tments are used to reduce color of sugarcane juice.

11 en satisfactory to treat prebiotic cranberry juice.

12 or the separation of thiabendazole in orange juice.

13 yoxal as key browning intermediates in apple juice.

14 l properties of microcapsules of pure carrot juice.

15 ated in pulps and compared to those in fresh juice.

16 t PPO activity in the model system and apple juice.

17 of real food samples, such as wine, jam, and juice.

18 or the sample preparation of processed fruit juice.

19 ACYs), and endogenous red color in cranberry juice.

20 ility and color change in cloudy pomegranate juice.

21 e performed fermentations in synthetic grape juice.

22 he total of volatiles detected in raw cherry juice.

23 tained by boil evaporation of the sugar cane juice.

24 ovements in the quality of functional carrot juice.

25 nt maintaining the prebiotic property of the juice.

26 nisin and thymol formulations in cantaloupe juice.

27 odor thresholds, enriching the flavor of the juice.

28 ds, total phenols and RAE in Cape gooseberry juice.

29 enoids, and provitamin A) of Cape gooseberry juice.

30 nriched in phytotherapeutics of the broccoli juice.

31 ing the potential hypoglycemic effect of the juices.

32 promise for the analysis of commercial fruit juices.

33 ation in industrialized orange and pineapple juices.

34 dant activity (AAC) than their corresponding juices.

35 ges and mandarin than in their corresponding juices.

36 o and Sanguinello) and industrially produced juices.

37 d for glucose determination in various fruit juices.

38 c juice and sputa and in 9/14 non-CF gastric juices.

39 e fluorescence and antioxidant properties of juices.

40 s by porcine enzymes than by human digestive juices.

41 al volumes of water and avoided drinking the juices.

42 centration determined in the three digestion juices.

43 in comparison to conventional ciders and the juices.

44 heir glycosidic counterparts in model cherry juices.

45 to analysis of variance to assess these NFC juices.

46 Bs: 0.05 SDS (95% CI: 0.01, 0.08 SDS); fruit juice: 0.04 SDS (95% CI: 0.01, 0.06 SDS)] of the 6-y-old

47 Addition of kordoi fruit juice (4%) and bamboo shoot extract (6%) had a significa

48 bable phytoene/phytofluene was by far tomato juice (5mg/250mL juice).

49 ntrol (untreated) and pasteurized chokeberry juice (80 degrees C/2min).

50 der or the colour of the reconstituted grape juice after 150days.

51 ation agent in the production of clear apple juice (AJ) was investigated, the optimum conditions were

52 e compared the acute effect of a pomegranate juice and a polyphenol-rich extract from pomegranate (su

53 fenofos, and chlorpyrifos) residues in fruit juice and aqueous samples.

54 activity determination of Green tea, orange juice and asparagus extracts.

55 ) retention in vitamin C fortified cranberry juice and assess its quality.

56 on of colour, taste and consistency of apple juice and beverages with the addition of kale did not di

57 hanced their resistance to simulated gastric juice and bile solution.

58 show that microbial communities in harvested juice and ferments vary significantly across regions, an

59 oyed in the formulation of functional carrot juice and functional juices were treated using thermoson

60 se range from 10(1) to 10(6)cfu/mL in water, juice and milk samples.

61 cal MABSC strain in their sputum and gastric juice and one had the same strain isolated from their PE

62 Tomato juice and paste are special type of dispersions, compose

63 We conclude that gastric juice and PEG-tubes may be a potential source of MABSC i

64 We hypothesised that gastric juice and percutaneous endoscopic gastrostomy (PEG) feed

65 he yield and anthocyanin composition of both juice and pomace.

66 gh-income countries, the use of dilute apple juice and preferred fluids as desired may be an appropri

67 l and proteomics analysis of the fruit, pulp juice and seeds of these three species.

68 nalysis and protein profiling of fruit (pulp juice and seeds).

69 Besides, the real (juice and serum) sample analysis based on a standard add

70 r the determination of AOH and AME in tomato juice and sesame oil based on the European Commission De

71 grew bacteria and/or fungi in all CF gastric juice and sputa and in 9/14 non-CF gastric juices.

72 Gastric juice and sputa from sixteen adult PEG fed CF patients a

73 mpagne base wines obtained from the free-run juice and the squeezed juices exhibited strong differenc

74 It could also detect formaldehyde in fruit juice and wine samples indicating its stability and sens

75 Addition and recovery tests with juice and wine samples were performed resulting in a ran

76 In juice and wine, GLRaV-3 infection prior to 2008 reduced

77 hanolic solutions, and in wheat flour, grape juice and wine.

78 ydroxycinnamic acids and flavonoids in apple juices and ciders were studied using liquid chromatograp

79 ir influence on the iridoid content of fruit juices and fresh and freeze-dried pomaces.

80 existed in volatiles recovered in commercial juices and isolation of consensus compounds was sporadic

81 eveloped for potential flavor enhancement of juices and other tomato products.

82 Mothers rated the tastes of the juices and self-reported dietary intakes at each monthly

83 anufacturer, as well as in commercial orange juices and soft drinks.

84 characterization of the samples differed for juices and wines from other world regions, mainly becaus

85 re isolated from Gewurztraminer and Riesling juices and wines, chemically characterised and studied u

86 age consumption (both with and without fruit juices) and its contribution to free sugar and energy in

87 sequentially with artificial saliva, gastric juice, and intestinal juice while continuously monitorin

88 gy in aqueous samples (drinking water, apple juice, and skim milk).

89 ensor was used for determining H2O2 in apple juice, and the sensor electrode provided satisfactory re

90 20, 7.3+/-3.3, and 129+/-59mugL(-1) in apple juices, and 18+/-3, 4.2+/-0.1, 53+/-5mugL(-1) in apple d

91 uality parameters in freshly prepared tomato juices, and henceforth possesses high scope for commerci

92 all three forms of the toxin (native, midgut juice- and trypsin-treated), with conductances ranging f

93 our sauce obtained directly from pomegranate juice are included in this review.

94 te-rich foods, notably beetroot and beetroot juice, are reported to lessen the oxygen cost of exercis

95 A coarse emulsion containing beetroot juice as inner water phase, sunflower oil as oil phase a

96 juice was found to be 16% less than treated juice at the end of storage.

97 Hyperbaric storage (HS) of raw watermelon juice, at 50, 62.5 and 75MPa, at temperatures of 10, 15

98 In summary a 3-day juice-based diet altered the intestinal microbiota assoc

99 es in the intestinal microbiota induced by a juice-based diet play an important role in their health

100 Juice-based diets are becoming popular.

101 These biosensors measured TG level in fruit juices, beverages, sera and urine samples and reused upt

102 e added to Pineapple juice to make a healthy juice blend.

103 The radical scavenging properties of juice blends containing a higher ratio of snake tomato w

104 Juice blends made from the mixture of snake tomato (Tric

105 , lycopene and antioxidant properties of the juice blends.

106 In addition, intakes of total SCBs and fruit juice, but not of soda or concentrate, were associated w

107 esidue determination of pesticides in orange juice by ultra high performance liquid chromatography co

108 identified in both commercial apple and pear juices by HPLC-PDA, were isolated chromatographically, a

109 d anthocyanin stability of clarified acerola juice (CAJ) as affected by montmorillonite (Mnt) at diff

110 and delta(15)N of pulp and the delta(18)O of juice can be considered effective tools for identifying

111 n-enzymatic browning during storage of fruit juice causes the development of brown color and off-flav

112 Daily consumption of Concord grape juice (CGJ) over 3-4 mo has been shown to improve memory

113 For most juices, cis-isomers presented a higher bioaccessibility

114 ction of crystal sugar is based on sugarcane juice clarification through sulphitation, that is, heat

115 the titrimetric method were affected by the juice color, which generated errors in excess of 15%.

116 , P = 0.0004) were attenuated by pomegranate juice, compared with a control solution containing the e

117 was possible to identify the changes in the juice composition.

118 This would make the juice considerably safer to consume on a regular basis.

119 hat organically-grown Maltaise demi-sanguine juice contained an increased concentration of hesperidin

120 to stabilize nisin and thymol in cantaloupe juice-containing fluid.

121 or the production of pomegranate wine from a juice coupage of the two well-known varieties Mollar and

122 letely inhibited enzymatic browning in apple juice (cv. Golden Delicious) up to 9days after 5min of c

123 s who consumed >/=2 servings citrus fruit or juices/d compared with <1 serving/wk.

124 nomic value to one of higher value (juice-to-juice debasing) is a particular concern between apple an

125 oportion of energy from SSBs (including 100% juice) declined 10% in adult men and 20% in women.

126 A significant effect of crop cover on juice delta(18)O and fertilisation practices on pulp del

127 re important quality defects of cloudy fruit juices determining consumer acceptability.

128 is unknown how the tangerine and red tomato juices differ in biologically relevant phytochemicals be

129 at 35+/-2 degrees C for 10min) on whey-grape juice drink characteristics was investigated.

130 a particular concern between apple and pear juices due to similarities in their major carbohydrate/p

131 lard reaction on browning formation in apple juice during storage.

132 buffer, pH=3.6, the typical pH of blueberry juice) during thermal (40-80 degrees C) and combined hig

133 The treated juice exceeded total aerobic plate count of 2 log10 (cfu

134 ned from the free-run juice and the squeezed juices exhibited strong differences from the beginning t

135 mic the dominant U.S. commercial pomegranate juice extraction method (hydraulic pressing whole fruit)

136 on heating with extended maceration (PHT) or juice fermentation (PHP), and post-fermentation heating

137 king, which affects plant development, grape juice fermentation and has a potential effect in modulat

138 The apple juice fingerprint was identified as 4-O-p-coumarylquinic

139 rs drank vegetable, beet, celery, and carrot juices for 1 mo beginning at 0.5, 1.5, or 2.5 mo postpar

140 healthy adults consumed only vegetable/fruit juices for 3 days followed by 14 days of customary diet.

141 city of cranberry products was influenced by juice formulation and was linked to content of polypheno

142 and 5 anthocyanins were stronger affected by juice formulation than by drying methods.

143 d (US) on the quality of prebiotic cranberry juice fortified with fructo-oligosaccharides (FOS).

144 Grape juice fractions were collected during the pressing cycle

145 A higher content of iridoids was obtained in juice from crushed than from whole berries, and in freez

146 h pomace from skin and flesh, or between the juice from skin and flesh.

147 sing of pomegranate juice involves squeezing juice from the fruit with the seeds and the peels togeth

148 Juices from the traditional red tomato and a unique tang

149 23.9 nmol/L) ( P < 0.0001)], the vitamin D2 juice group [Delta (95% CI): 16.3 nmol/L (8.4, 24.2 nmol

150 th the vitamin D3 biscuit and the vitamin D3 juice groups showed a significantly greater absolute inc

151 RATIONALE: Nitrate-rich beetroot juice has been shown to improve exercise capacity in hea

152 stigating the health benefits of pomegranate juice have greatly increased consumer interest in this f

153 dration pre-treatment (OD) with concentrated juices: (i) chokeberry, (ii) apple, and/or (iii) pomegra

154 pasteurisation for the processing of tomato juice in terms of physicochemical properties, microbial

155 Additionally, the HPLC-PDA profile of pear juices in combination with pear fingerprint compounds in

156 The addition of snake tomato juice increased the vitamin C, total carotene, lycopene

157 ts waste products from fruits and vegetables juice industry.

158 is causes significant safety issues in fruit juice industry; therefore also the antimicrobial effect

159 tochemicals between red and tangerine tomato juices intended for clinical interventions.

160 The processing of pomegranate juice involves squeezing juice from the fruit with the s

161 than when they were related (e.g., milk and juice), just as older learners do.

162 on also increased precuneus response to both juice logos compared with a tasteless control (r = 0.45)

163 Additionally, ciders and juices made from unripe apples contained more phenolic c

164 hed in an orange concentrate, from a Spanish juice manufacturer, as well as in commercial orange juic

165 Distilled water, apple juice, mashed potato, almond powder and beef were select

166 ability in samples like milk, wine and fruit juice matrix were studied and we could detect HCHO in ra

167 control quality degradation of cloudy fruit juice might offer new opportunities.

168 verages: SSBs; NNSBs; fruit cordials, orange juice, milk, coffee, and tea.

169 spiked chickpea, bean, wheat, lentil, cherry juice, mineral water, well water and wastewater samples.

170 liked the tastes of carrot, beet, and celery juices more, but no changes in dietary intake of vegetab

171 The pilot tomato juices mostly suffered losses in green and fruity note-r

172 terms of fermentation development and grape juice nitrogen composition.

173 e other important ingredients of pomegranate juices obtained from cultivars of different regions.

174 effect on amino acid concentration of grape juices obtained from grapes treated with riboflavin at t

175 ility to detect the undeclared addition of a juice of lesser economic value to one of higher value (j

176 ues recommended by Brazilian legislation for juices of citric fruits (0.3mgkg(-1)).

177 Peach juices of distinct varieties, namely yellow- and red-fle

178 e investigated the bioavailability of orange juice (OJ) (poly)phenols in endurance-trained males befo

179 Orange juice (OJ) and malt extract (ME) samples were treated us

180 alysis (PCA) proved useful to classify peach juices on the basis of variety.

181 hether vitamin D2 or vitamin D3 fortified in juice or food, at a relatively low dose of 15 mug/d, was

182 negative had MABSC isolated in their gastric juice or PEG tube.

183 ted with Western corn rootworm (WCRW) midgut juice or trypsin, 100 fg/ml of the toxin was sufficient

184 les, Sb(V) was the major species where as in juices organometallic Sb species were also present.

185 Compared to untreated grape juice, PEF pre-treatment on grapes enhanced the release

186 decreased weight loss and also the greatest juice percent was in coated arils.

187 The effects of purple grape juice (PGJ), grape skin flour (GSF), and oligofructose (

188 free and hydrolyzed fractions of pomegranate juice (PJ) and seeds (PS) were evaluated.

189 f mixing soy protein isolate and pomegranate juice (PJ) on the bioavailability and metabolism of ella

190 The influence of pomegranate juice (PJ, replacing water as solvent) and citric acid (

191 h the ternary blends incorporated in instant juice powder exhibited high viability (>9Log10CFU/g) aft

192 Finally, juice prepared using cagaita and marolo had greater sens

193 Oranges (N and CC) pulps and juices presented higher bioaccessibilities than mandarin

194 , 50 degrees C) and enzyme treatments before juice pressing on the yield and anthocyanin composition

195 and Zn(II) by SPE from bread, rice and fruit juice prior to FAAS determination.

196 tical step that can be incorporated into the juicing process.

197 ioactives is pomace, a by-product from fruit juice processing industry.

198 Most of juice processing treatments decreased the release of lyc

199 anthocyanins and its pomace, a by-product of juice processing, could be efficiently used for extracti

200 e temperature and time to be employed in the juice processing.

201 with pectin and starch is important for the juice processing.

202 Apple juice production generates a large amount of residue com

203 e market to be used for fresh chilled orange juice production.

204 Vegetable/fruit juices provide polyphenols, oligosaccharides, fiber and

205 thod was applied to bottled waters and fruit juices purchased in Kaohsiung, Taiwan.

206 5, 30 and 60min) on freshly extracted tomato juice quality (physicochemical properties, antioxidant a

207 but its application to favor grape and grape juice quality had not previously been studied.

208 The major complications in fruit juice quality improvement are the presence of polysaccha

209 Spray drying of juice, regardless of its formulation, was competitive to

210 ures lead to much smaller droplets while the juice remained encapsulated (>98%).

211 lso show that while communities in harvested juice resemble those found on grapes, these increasingly

212 Proteins were extracted from seeds and pulp juice, resolved by two dimensional electrophoresis and m

213 ar, organic acid, and phenol content in pulp juice revealed equivalence among the three species, with

214 Pb was found in the mango juice sample (17.8+/-0.9mugL(-1)) and the concentration

215 The decomposition of 15mL of juice sample using HNO3 and H2O2 was performed in a dige

216 A commercial fruit juice sample was analysed using the developed assay and

217 -tocopherol), were necessary to classify the juice samples according to variety and processing condit

218 to analyze AFB1 spiked human serum and grape juice samples and the recoveries were 95.4-108.1%.

219 Four processed fruit juice samples commercialized in Brazil (strawberry, mang

220 cid ascorbic content was observed in all the juice samples sonicated.

221 e oligosaccharide profile of commercial pear juice samples was examined by high performance anion exc

222 The juice samples were extracted with acetonitrile and subse

223 Hand-pressed strawberry juice samples were subjected to sonication treatments (0

224 alysis of ascorbic acid in commercial orange juice samples.

225 n of naringenin enantiomers in various fruit juices samples.

226 In conclusion, HS increased watermelon juice shelf-life for at least 58days, indicating a great

227 xamined different types of SCBs (i.e., fruit juice, soda, and concentrate).We included 3312 mother-ch

228 Sr has been determined in wines, musts grape juices, soils and rocks from six selected vineyards of '

229 ation, and should take place in the original juice solution.

230 Bacteria and/or fungi grew from all gastric juice, sputa and PEG samples.

231 ompounds and antioxidant capacity in a fruit juice-Stevia rebaudiana mixture processed by pulsed elec

232 Additionally, juice submitted to 140 degrees C for 60s results in the

233 with modified alcohol content even at higher juice substitution rates.

234 Addition of lemon juice, sugar, or milk for consumption, and calcium, tann

235 h children consumed fruit, vegetables, milk, juice, sugar-sweetened beverages (SSBs), fast food, swee

236 urrey, United Kingdom) who consumed placebo, juice supplemented with 15 mug vitamin D2, biscuit suppl

237 biscuit supplemented with 15 mug vitamin D2, juice supplemented with 15 mug vitamin D3, or biscuit su

238 ve scores, whereas less-healthy plant foods (juices/sweetened beverages, refined grains, potatoes/fri

239 s from the flavonoid pathway in the pulp and juice than those kept at 4 degrees C.

240 it), to deliver a not-from-concentrate (NFC) juice that was high-temperature short-time pasteurized a

241 often used as a base vegetable to make green juices that are promoted as healthy dietary alternatives

242 a robust 'Wonderful' volatile profile in NFC juices that is likely superior qualitatively and perhaps

243 were chitosan concentration of 191.6mg/100ml juice, the process temperature of 20 degrees C and proce

244 n presence of both blueberry and pomegranate juices, then a constant decrease occurred.

245 ranate, and (ii) pomegranate with chokeberry juices; they improved the total anthocyanin content (mea

246 bserved in total antioxidant activity of the juice throughout the operation.

247 asis; from 18% (95% CI: 10%, 25%) for orange juice to 42% (36%, 43%) for fruit cordials.

248 to juice up to 50% may be added to Pineapple juice to make a healthy juice blend.

249 ontrolled FA delivery and stability in fruit juices to reduce potential over-fortification risks by u

250 esser economic value to one of higher value (juice-to-juice debasing) is a particular concern between

251 slightly cationic for the native and midgut juice-treated Cry6Aa1, whereas dual selectivity (to cati

252 icacy of the acceptable concentration in the juice under refrigerated storage.

253 s extended by 6days as compared to untreated juice under refrigerated storage.

254 In conclusion, snake tomato juice up to 50% may be added to Pineapple juice to make

255 used to evaluate the quality of pomegranate juice upon plasma treatment considering the phenolic com

256 enization on quality changes of cloudy apple juice using a multivariate approach.

257 d betalains are characterized in cactus pear juice using a single LC-DAD-ESI-MS/MS method.

258 for 4; 15; 30; and 60s) on the passion fruit juice using an Armfield pasteurizer.

259 betel leaf essential oil (BLEO) in raw apple juice using fuzzy logic approach, and to evaluate the ef

260 Thus, processing of pre-blanched juice using high intensity pulsed electric field, derive

261 crystalline chromoplasts in cultured Newhall juice vesicles, indicating that carotenoid synthesis and

262 he health-promoting properties of Pinot Noir juices (Vitis vinifera L.) obtained at different macerat

263 timal ultrasound process conditions of 125mL juice volume, 5.04min and 59.99 degrees C ultrasound pro

264 t the optimal conditions for CJPL were 125mL juice volume, 6.50min ultrasound process time and 52.78

265 curly kale (3%), the naturally cloudy apple juice was characterized by an increase in phenolic compo

266 The presence of BLEO components in treated juice was confirmed by FTIR spectroscopy.

267 of microbial load, the shelf life of treated juice was extended by 6days as compared to untreated jui

268 Cranberry juice was fortified with 40-80mg/100mL vitamin C and add

269 values, the acceptable concentration in the juice was found to be 0.19microl/ml of BLEO.

270 Total antioxidant capacity of untreated juice was found to be 16% less than treated juice at the

271 ncentration of phytotherapeutics in broccoli juice was investigated to develop a natural product that

272 Moreover, sweet onion juice was stored for four weeks at different temperature

273 s starter in the fermentation of pomegranate juice was studied to evaluate its technological properti

274 The juice was subjected to HPP for 5min (450MPa) and to ultr

275 Onion juice was treated with 2,4-dinitrophenylhydrazine to obt

276 eatment step to remove suspended solids, the juice was ultrafiltered through a 50kDa MWCO polyethersu

277 e bioactive compounds identified in broccoli juice was well preserved during subsequent 6-fold concen

278 cemic potential of blueberry and pomegranate juices was also studied.

279 d orange (sanguinello cultivar), and apricot juices was analysed following simulated gastro-intestina

280 the malic and citric acid components of the juice, was ineffective.

281 oencapsulated powdered BRS Violeta red grape juice were evaluated throughout storage at 5, 25 and 35

282 ation of the total phenolic content (TPC) in juices were critically evaluated in terms of their selec

283 If fruit juices were excluded from the category of sugar-sweetene

284 The tomato juices were found to differ significantly in a number of

285 on of functional carrot juice and functional juices were treated using thermosonication process.

286 ement of the lycopene bioaccessibility after juicing were investigated.

287 s, oligosaccharides, fiber and nitrate (beet juice), which may induce a prebiotic-like effect.

288 ficial saliva, gastric juice, and intestinal juice while continuously monitoring potentially toxic el

289 Sugar-free cranberry juice (XAD) and juice with 15% of maltodextrin were dried by freeze-, va

290 t activity of beverages on the base of apple juice with addition of frozen and freeze-dried curly kal

291 tryptophan, 10 g of tyrosine, and blueberry juice with blueberry extract.

292 vels is the pre-fermentative substitution of juice with either "green harvest wine" or water.

293 d high pressure homogenization resulted in a juice with improved uniformity and cloud stability by re

294 s applied for the optimization of the carrot juice with peel (CJPL) and pulp (CJPP) extracts.

295 sparkling base wines to segregate the grape juices with different qualities.

296 Comparison of aril juices with peel and seed extracts is also given.

297 matrixes, such as seawater, salt, and fruit juices, with relative recoveries within the range of 94-

298 oving the nutritional value of blended fruit juices without impairing their sensory quality.

299 Sugar-free cranberry juice (XAD) and juice with 15% of maltodextrin were drie

300 ng of the mash prior to processing increased juice yield and retention of anthocyanins in the pomace.