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https://www.readbyqxmd.com/read/28317715/evaluation-of-penicillium-expansum-for-growth-patulin-accumulation-nonvolatile-compounds-and-volatile-profile-in-kiwi-juices-of-different-cultivars
#1
Yuan Wang, Tingting Shan, Yahong Yuan, Zhiwei Zhang, Chunfeng Guo, Tianli Yue
Patulin (PAT) contamination and changes of nonvolatile and volatile compounds caused by Penicillium expansum in fresh juices of 8 kiwi cultivars were investigated. Growth and PAT production of P. expansum were greater at 25°C than at 4°C. P. expansum grew in kiwi juices under pH ranging from 2.75 to 3.27 and produced 45.10-268.88μg/mL of PAT at 25°C. Decreases occurred in malic acid and soluble protein; while consumption and production simultaneously happened for reducing sugar, total soluble solid, titratable acid, citric acid, ascorbic acid and total phenolics...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28298681/effects-of-thermal-processing-by-nanofluids-on-vitamin-c-total-phenolics-and-total-soluble-solids-of-tomato-juice
#2
S M Jafari, S S Jabari, D Dehnad, S A Shahidi
In this research, our main idea was to apply thermal processing by nanofluids instead of conventional pasteurization processes, to shorten duration of thermal procedure and improve nutritional contents of fruit juices. Three different variables of temperature (70, 80 and 90 °C), nanofluid concentration (0, 2 and 4%) and time (30, 60 and 90 s) were selected for thermal processing of tomato juices by a shell and tube heat exchanger. The results demonstrated that 4% nanofluid concentration, at 30 °C for 30 s could result in 66% vitamin C retention of fresh juice while it was about 56% for the minimum nanofluid concentration and maximum temperature and time...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28288617/the-effect-of-pomegranate-fresh-juice-versus-pomegranate-seed-powder-on-metabolic-indices-lipid-profile-inflammatory-biomarkers-and-the-histopathology-of-pancreatic-islets-of-langerhans-in-streptozotocin-nicotinamide-induced-type-2-diabetic-sprague-dawley-rats
#3
Seyedeh Zeinab Taheri Rouhi, Md Moklesur Rahman Sarker, Asmah Rahmat, Saad Ahmed Alkahtani, Fauziah Othman
BACKGROUND: Type 2 diabetes mellitus (T2DM) is associated with hyperglycemia, inflammatory disorders and abnormal lipid profiles. Several functional foods have therapeutic potential to treat chronic diseases including diabetes. The therapeutic potential of pomegranate has been stated by multitudinous scientists. The present study aimed to evaluate the effects of pomegranate juice and seed powder on the levels of plasma glucose and insulin, inflammatory biomarkers, lipid profiles, and health of the pancreatic islets of Langerhans in streptozotocin (STZ)-nicotinamide (NAD) induced T2DM Sprague Dawley (SD) rats...
March 14, 2017: BMC Complementary and Alternative Medicine
https://www.readbyqxmd.com/read/28243786/daily-supplementation-with-fresh-pomegranate-juice-increases-paraoxonase-1-expression-and-activity-in-mice-fed-a-high-fat-diet
#4
D Estrada-Luna, E Martínez-Hinojosa, J C Cancino-Diaz, H Belefant-Miller, G López-Rodríguez, G Betanzos-Cabrera
PURPOSE: Studies have found that pomegranate juice (PJ) consumption increases the binding of high-density lipoproteins (HDL) to paraoxonase 1 (PON1), thus increasing the catalytic activity of this enzyme. PON1 is an antioxidant arylesterase synthesized in the liver and transported in plasma in association with HDL. Decreased levels of PON1 are associated with higher levels of cholesterol. We determined the effects of PJ on body weight, cholesterol, and triacylglycerols through 5 months of supplementation...
February 27, 2017: European Journal of Nutrition
https://www.readbyqxmd.com/read/28242904/bioactive-components-of-prunus-avium-l-black-gold-red-cherry-and-prunus-avium-l-stark-gold-white-cherry-juices-wines-and-vinegars
#5
Nilgün H Budak
Cherries are one of the most popular fruits, characterized by attractive colour, firmness, appearance and delicious tastes. Cherries are consumed fresh as well as in jams, wine, dried, candy and other processed products. Cherries vary in antioxidant properties and phenolic substances. The aim of the study was to determine the effects of ethanol and acetic acid fermentation on total antioxidant activities and phenolic substances of cherry juice. Total investigation of solids, pH, soluble solids, phenolic substances, ORAC and TEAC of Prunus avium L...
January 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28230722/individual-diet-modeling-shows-how-to-balance-the-diet-of-french-adults-with-or-without-excessive-free-sugar-intakes
#6
Anne Lluch, Matthieu Maillot, Rozenn Gazan, Florent Vieux, Fabien Delaere, Sarah Vaudaine, Nicole Darmon
Dietary changes needed to achieve nutritional adequacy for 33 nutrients were determined for 1719 adults from a representative French national dietary survey. For each individual, an iso-energy nutritionally adequate diet was generated using diet modeling, staying as close as possible to the observed diet. The French food composition table was completed with free sugar (FS) content. Results were analyzed separately for individuals with FS intakes in their observed diets ≤10% or >10% of their energy intake (named below FS-ACCEPTABLE and FS-EXCESS, respectively)...
February 20, 2017: Nutrients
https://www.readbyqxmd.com/read/28221987/quantifying-bacterial-cross-contamination-rates-between-fresh-cut-produce-and-hands
#7
Dane A Jensen, Michelle D Danyluk, Linda J Harris, Donald W Schaffner
This study quantifies the cross-contamination rates between fresh-cut produce and hands using a nalidixic acid-resistant nonpathogenic Enterobacter aerogenes and cocktails of rifampin-resistant Salmonella or Escherichia coli O157:H7 strains. Volunteers performed the E. aerogenes experiments (n = 20), and one of the authors performed the Salmonella and E. coli O157:H7 experiments multiple times (n =15 and n =10, respectively). Each participant handled 25 g of fresh-cut carrots, celery, or cantaloupe in two different scenarios...
February 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28221956/microbiological-quality-and-occurrence-of-nontuberculous-mycobacteria-in-fresh-squeezed-orange-juice-samples-purchased-from-street-vendors-in-mexico-city
#8
Jorge F Cerna-Cortes, Ana Laura Cortes-Cueto, Maria Rosalia Cano-Gaona, Nancy Leon-Montes, Addy C Helguera-Repetto, Sandra Rivera-Gutierrez, Laura P Salas-Rangel, Javier Castro-Rosas, Jorge A Gonzalez-Y-Merchand
Nontuberculous mycobacteria (NTM) are potentially pathogenic agents commonly found in a natural ecosystem. For this reason, food is considered another source of NTM transmission for humans. The aims of this study were to evaluate the microbiological quality and the occurrence of NTM in fresh-squeezed orange juice samples purchased from street vendors. All 102 samples analyzed were positive for aerobic mesophilic bacteria (AMB), with limits ranging from 1.8 to 6.2 log CFU/ml. A total of 55 (54%), 25 (25%), and 13 (13%) orange juice samples were positive for total coliforms (TC), fecal coliforms (FC), and Escherichia coli , respectively...
December 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28193404/influence-of-orange-cultivar-and-mandarin-postharvest-storage-on-polyphenols-ascorbic-acid-and-antioxidant-activity-during-gastrointestinal-digestion
#9
Begoña De Ancos, Antonio Cilla, Reyes Barberá, Concepción Sánchez-Moreno, M Pilar Cano
Polyphenols, ascorbic acid content and antioxidant activity of two sweet oranges (Navel-N and Cara Cara-CC) and mandarin (Clementine-M) as well as their bioaccessibilities were evaluated in pulps and compared to those in fresh juice. Thus, pulps of oranges and mandarins displayed higher hesperidin (HES), narirutin (NAR), total flavonoids (TF), total phenols (TP) and antioxidant activity (AAC) than their corresponding juices. Also, CC products presented higher bioactive compounds content than N ones. Bioaccessibility of bioactive compounds and AAC were higher in pulps of both oranges and mandarin than in their corresponding juices...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28159244/preparation-of-steppogenin-and-ascorbic-acid-vitamin-e-butylated-hydroxytoluene-oil-in-water-microemulsions-characterization-stability-and-antibrowning-effects-for-fresh-apple-juice
#10
Jing Tao, Qin Zhu, Fang Qin, Mingfu Wang, Jie Chen, Zong-Ping Zheng
Oil-in-water microemulsions (O/W MEs) allow the preparation of insoluble compounds into liquid. In this study, we prepared O/W MEs to improve the solubility and stability of steppogenin (S) in aqueous liquid, and studied their ability to inhibit fresh apple juice browning. The ME technique greatly increased steppogenin solubility up to 3000-fold higher than that in water. All SMEs demonstrated good stability after acceleration and long-term storage. In particular, 0.01% SME was associated with dramatic inhibition of fresh apple juice browning after 24h at room temperature and 7days at 4°C, and its antibrowning effects were further improved when combined with 0...
June 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28158941/high-throughput-quantitation-of-proline-betaine-in-foods-and-suitability-as-a-valid-biomarker-for-citrus-consumption
#11
Roman Lang, Tatjana Lang, Matthias Bader, Anja Beusch, Verena Schlagbauer, Thomas Hofmann
Proline betaine has been proposed as a candidate dietary biomarker for citrus intake. To validate its suitability as a dietary biomarker and to gain insight into the range of this per-methylated amino acid in foods and beverages, a quick and accurate stable isotope dilution assay was developed for quantitative high-throughput HILIC-MS/MS screening of proline betaine in foods and urine after solvent-mediated matrix precipitation. Quantitative analysis of a variety of foods confirmed substantial amounts of proline betaine in citrus juices (140-1100 mg/L) and revealed high abundance in tubers of the vegetable Stachys affinis, also known as Chinese artichocke (∼700 mg/kg)...
February 16, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28115904/evaluation-of-polyphenol-content-and-antioxidant-capacity-of-fruits-and-vegetables-using-a-modified-enzymatic-extraction
#12
Rudy Álvarez, Héctor Araya, Rosa Navarro-Lisboa, Carol Lopez de Dicastillo
Fruits and vegetables are considered a good source of polyphenols and antioxidant capacities which are beneficial in protecting the human body against damage induced by reactive species. The objective of this work is to conduct an assessment of the polyphenol content and antioxidant activities of different fruit (kiwi, pear, green apple, raspberry, blackberry, strawberry and blueberry) and vegetable (pumpkin, green and red pepper) extracts using both chemical extraction and a modified in vitro digestive enzymatic extraction in order to compare results...
December 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/28106740/chemical-composition-and-antioxidant-properties-of-powders-obtained-from-different-plum-juice-formulations
#13
Anna Michalska, Aneta Wojdyło, Grzegorz P Łysiak, Adam Figiel
Among popular crops, plum (Prunus domestica L.) has received special attention due to its health-promoting properties. The seasonality of this fruit makes it impossible to consume it throughout the year, so new products in a powder form may offer an alternative to fresh consumption and may be used as high-quality natural food ingredients. A 100% plum (cultivar "Valor") juice was mixed with three different concentrations of maltodextrin or subjected to sugars removal by amberlite-XAD column, and dried using the freeze, spray, and vacuum (40, 60, and 80 °C) drying techniques...
January 17, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/28098753/reagent-less-and-robust-biosensor-for-direct-determination-of-lactate-in-food-samples
#14
Iria Bravo, Mónica Revenga-Parra, Félix Pariente, Encarnación Lorenzo
Lactic acid is a relevant analyte in the food industry, since it affects the flavor, freshness, and storage quality of several products, such as milk and dairy products, juices, or wines. It is the product of lactose or malo-lactic fermentation. In this work, we developed a lactate biosensor based on the immobilization of lactate oxidase (LOx) onto N,N'-Bis(3,4-dihydroxybenzylidene) -1,2-diaminobenzene Schiff base tetradentate ligand-modified gold nanoparticles (3,4DHS-AuNPs) deposited onto screen-printed carbon electrodes, which exhibit a potent electrocatalytic effect towards hydrogen peroxide oxidation/reduction...
January 13, 2017: Sensors
https://www.readbyqxmd.com/read/28042845/overall-quality-of-fruits-and-vegetables-products-affected-by-the-drying-processes-with-the-assistance-of-vacuum-microwaves
#15
REVIEW
Adam Figiel, Anna Michalska
The seasonality of fruits and vegetables makes it impossible to consume and use them throughout the year, thus numerous processing efforts have been made to offer an alternative to their fresh consumption and application. To prolong their availability on the market, drying has received special attention as currently this method is considered one of the most common ways for obtaining food and pharmaceutical products from natural sources. This paper demonstrates the weakness of common drying methods applied for fruits and vegetables and the possible ways to improve the quality using different drying techniques or their combination with an emphasis on the microwave energy...
December 30, 2016: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/28040179/the-effect-of-bacteriophages-on-the-acidification-of-a-vegetable-juice-medium-by-microencapsulated-lactobacillus-plantarum
#16
Claude P Champagne, Sylvain Moineau, Sonia Lafleur, Tony Savard
Starter cultures are increasingly being used for the production of sauerkraut, kimchi and other fermented vegetables. The goal of this study was to determine whether the microencapsulation of a bacterial culture can prevent phage infection during vegetable fermentation. Lactobacillus plantarum HER1325 was microencapsulated in alginate beads. Some beads were used without further processing, while others were freeze-dried prior to testing. Fresh beads (diameter of 2 mm) and dried cultures of the lactobacilli (particle size of 53-1000 μm) were added to a vegetable juice medium (VJM) at 1 × 10(7) CFU/mL...
May 2017: Food Microbiology
https://www.readbyqxmd.com/read/28025673/wet-fractionation-of-the-succulent-halophyte-salicornia-sinus-persica-with-the-aim-of-low-input-water-saving-biorefining-into-bioethanol
#17
Ayah Alassali, Iwona Cybulska, Alejandro Ríos Galvan, Mette Hedegaard Thomsen
In this study Salicornia sinus-persica, a succulent halophyte was assessed for its potential to be used as a feedstock for bioethanol production. For such succulent, salty, green biomasses, direct fractionation and fermentation allow for water preservation in the process. Fresh biomass of S. sinus-persica was collected and split into two fractions by wet fractionation; liquid (juice) and solid (pulp). Sugar contents were found to be 1.0-1.5% for the juice fraction and 50% (w/w) for the fresh pulp. Direct fermentation of the juice using Saccharomyces cerevisiae showed no salt inhibition of the yeast and ethanol yields of ~70% were achieved...
February 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28002591/in-vivo-antimutagenic-effects-of-the-barbados-cherry-fruit-malpighia-glabra-linnaeus-in-a-chromosomal-aberration-assay
#18
E Düsman, I V Almeida, L T D Tonin, V E P Vicentini
Barbados cherry (BC) (Malpighia glabra Linnaeus) is a functional fruit that is consumed to prevent disease. It is used as an adjuvant in the treatment of several diseases, and acts as an antianemic, an appetite stimulant, a wound healer, an anti-inflammatory, a mineralizer, an antifungal, and an antioxidant agent. Several chemotherapeutic agents, such as cyclophosphamide, may result in undesirable side effects, and generate mutations in normal cells. Thus, the present study evaluated the antimutagenic potential of the fresh (BCN) and frozen (BCF) juices of BC pulp, with and without concomitant administration of cyclophosphamide, using a chromosomal aberration test system in the bone marrow cells of Wistar rats treated in vivo for 24 h...
December 19, 2016: Genetics and Molecular Research: GMR
https://www.readbyqxmd.com/read/27987069/use-of-banana-musa-acuminata-colla-aaa-peel-extract-as-an-antioxidant-source-in-orange-juices
#19
Lucía Ortiz, Eva Dorta, M Gloria Lobo, L Antonio González-Mendoza, Carlos Díaz, Mónica González
Using banana peel extract as an antioxidant in freshly squeezed orange juices and juices from concentrate was evaluated. Free radical scavenging capacity increased by adding banana peel extracts to both types of orange juice. In addition, remarkable increases in antioxidant capacity using 2,2'-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical were observed when equal or greater than 5 mg of banana peel extract per ml of freshly squeezed juice was added. No clear effects were observed in the capacity to inhibit lipid peroxidation...
March 2017: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/27973398/microbiological-quality-of-fresh-nopal-juice
#20
Ana María Hernández-Anguiano, Patricia Landa-Salgado, Carlos Alberto Eslava-Campos, Mateo Vargas-Hernández, Jitendra Patel
The consumption of fresh nopal cactus juice is widely popular among health-conscious consumers in Mexico. The juice is prepared from fresh cladodes that have only been rinsed with tap water and are not subjected to a pasteurization or terminal bacterial reduction process. The aim of this study was to evaluate the microbial quality of commercially available fresh juices (n = 162) made with nopal in Texcoco, State of Mexico, during the summer and spring season. Standard microbiological methods, the PCR technique and the serological method were used for isolation and identification of bacteria...
December 10, 2016: Microorganisms
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