Search
17 articles for “concentrates of juice”
-
The Use of Electrolytic Hydrogen Bubbles for New Method of Juice Concentration
Abstract: Currently, juice concentrates are produced by separating water from fresh juice. For the production of juice concentrates, one of the following methods is used: evaporation of freezing water or the diaphragm method. During evaporation, the juice is heated in a vacuum in special trays, but this heat is not brought to the boiling point, since during the boiling process all useful substances will be destroyed. The mass obtained after evaporation …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 3, 2020 · pp. 35–39 Read article
-
A New Method of Juice Concentration using a Hydrogen Bubbles Photoelectroflotation Process Powered by Solar
Abstract: Currently, juice concentrates are produced by extracting water from freshly squeezed juice. To extract water from freshly squeezed juice, one of the following methods is used: evaporation, freezing of water, or the use of diaphragms. When evaporating, freshly squeezed juice is heated in a vacuum in special trays, but not to the boiling point, since boiling the juice will destroy all its useful substances. The mass, obtained after evaporation is …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 12, Issue 1, 2024 · pp. 26–38 Read article
-
Forward Osmosis Membrane Concentration Process of Anthocyanins from Pomegranate Fruit
Abstract: The production of concentrated pomegranate juice was investigated by using forward osmosis membrane concentration process. Suspended solids were completely removed in the clarification step, while soluble solids and organic acids were concentrated using forward osmosis membrane process. The processes was performed at ambient temperature (25 ± 2 °C) and non pressure driven process to produce a concentrated extract to a total soluble solids (TSS) content of 60ï‚° Brix from an …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 4, Issue 1, 2014 · pp. 36–41 Read article
-
Evaluation of Physiochemical, Functional and Sensory Properties of Ice-Cream Incorporated with Tomato Juice
Abstract: AbstractRecently, consumers have tended to functional foods with more natural antioxidants, dietary fibers, minerals, vitamins, natural colorants and free of synthetic additives, etc. and tomato juice ice-cream will greatly contribute to this feature. This study determines the effect of tomato juice concentrations on the physico-chemical, functional and sensory properties of tomato juice ice cream. pH, texture, viscosity, melting rate and overrun were used to analyze the physico-chemical and functional properties …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 1, 2020 · pp. 1–9 Read article
-
Aloe Vera: A Game-Changer for Nutritional Enhancement in Dairy and Food Industry
Abstract: Aloe vera, a member of the Aloaceae family, is renowned for its medicinal properties with a lineage dating back thousands of years. Initially grouped under the Liliaceae family, it's now recognized as a distinct entity. Scientifically termed Aloe barbadensis Miller, this succulent plant contains an impressive array of over 75 active components alongside various essential nutrients. The gel extracted from its leaves can be processed into juice, concentrate, or powder …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 12, Issue 3, 2023 · pp. 21–28 Read article
-
Sensory Characteristics of Sapote Fruit Juice Containing Asparagus racemosus
Abstract: AbstractIn the present work, Asparagus racemosus (AR) root powder was incorporated into sapote juice (Race sapote juice) at various concentrations, namely, control, S1, S2, S3, S4, S5 and S6 respectively. Sensory analysis was carried out for these samples. Phytochemical analysis of A. racemosus revealed the presence of steroids, tannins, carbohydrates, alkaloids, cardiac glycosides and flavanoids. Nutritional analysis of Race sapote juice was carried out, such as protein carbohydrates, tannins Phenol, …
Published in Research & Reviews : Journal of Herbal Science · Vol. 3, Issue 1, 2014 · pp. 28–33 Read article
-
Innovative Approaches in Bioinspired and Biomimetic Membrane Technologies: Bridging Nature and Engineering
Abstract: Bioinspired and biomimetic membranes represent a ground breaking advancement in membrane technology, offering innovative solutions to critical global challenges in water purification, chemical separation, and energy conversion. These membranes leverage the exceptional transport properties of biological systems, particularly through the incorporation of aquaporin proteins, which facilitate rapid and selective water transport. This review synthesises recent developments in aquaporin-based membranes, highlighting their remarkable efficiency in desalination processes, where they serve as …
Published in International Journal of Membranes · Vol. 1, Issue 2, 2024 · pp. 53–60 Read article
-
The Study of the Formation of Negatively Charged Electrolysis Hydrogen Bubbles and Their Size Control Under Microgravity Conditions for Separation of Solid Inclusions from Fluid
Abstract: The previously conducted theoretical description of the mechanism of formation of negatively charged electrolysis hydrogen bubbles and control of their size under terrestrial conditions, confirmed experimentally, permitted to conclude that negatively charged electrolysis hydrogen bubbles, floating up in a fluid, meet on their way the solid particle with dimensions much larger than the size of bubbles and induce a positive charge on the surface of the solid particle. As a …
Published in Journal of Aerospace Engineering & Technology · Vol. 11, Issue 3, 2021 · pp. 14–26 Read article
-
Fermentation of Potato Peels Using Saccharomyces cerevisiae as a Fermenting Yeast
Abstract: This research was basically on the investigation into the possibility of fermenting a potato peel using Saccharomyces cerevisiae as a fermenting yeast which gave a very favourable result and found reliable and adoptable. Selected number of peels were washed very well with stream water (running water) to remove any form of dirt such as sand and other particles, and then the stone particles since the potato is a root crop. …
Published in Journal of Catalyst & Catalysis · Vol. 9, Issue 1, 2022 · pp. 1–5 Read article
-
Green synthesis of Ag-Fe2O3-CuO-PANI nanocomposite and its application as an Apple Vinegar sensor
Abstract: Green synthesis of nanoparticles is inexpensive and environmentally safe, herein we report green approach for the synthesis of Ag, Fe2O3, CuO nanoparticles by using Asparagus Racemosus plant to detect carboxylate vapours. Synthesized Ag, Fe2O3, CuO nanoparticles were taken in 1:1:1 ratio and PANI (polyaniline) was added in ratio 5:1 to form Ag-Fe2O3-CuO–PANI nanocomposite. Synthesized Ag-Fe2O3-CuO-PANI were characterized by XRD, FESEM and FTIR whose size was in the range of 16–60 …
Published in Journal of Polymer & Composites · Vol. 12, Issue 4, 2024 · pp. 41–53 Read article
-
Analysis of benzoic acid in fruit juice and some soft drinks in Benghazi market by UV- spectrophotometric method
Abstract: The utilization of preservative substances is extensive in various industries, with particular prominence in the food industry. In this study, we investigated the estimate of benzoic acid as a preservative substance, which is widely used to preserve juices and carbonated beverages. Fifteen samples were collected from some markets in Benghazi . The spectrophotometer was utilized to take measurements at a wavelength of 228nm The pH value was measured using a …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 15, Issue 1, 2024 · pp. 75–80 Read article
-
Evaluation of Anthelmintic, Analgesic and Neuropharmacological Activity of Merremia hederacea
Abstract: The aim of the present study was to evaluate the phytochemical screening, anthelmintic activity, analgesic properties and neuropharmacological activity of the leaf extract of Merremia hederacea (Family: Convovulaceae). After preliminary phytochemical screening, the leaf extract of Merremia hederacea contain flavonoids, tannins, alkaloids and reducing sugars. Anthelmintic activity test was done by comparing the time of paralysis and the time of death of earthworms Pheretima posthuma compared with the standard drug, …
Published in Research and Reviews: A Journal of Pharmacology · Vol. 10, Issue 1, 2020 · pp. 28–33 Read article
-
Evaluation of the Formation, Concentration, and Mitigation of Heterocyclic Amines in Selected Nigerian Proteinaceous Delicacies
Abstract: This study characterised the kinetics and concentration profiles of six HCA congeners — 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-Amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx), 2-Amino-3-methylimidazo[4,5-f]quinoline (IQ), 1-Methyl-9H-pyrido[3,4-b]indole (harman), and 9H-pyrido[3,4-b]indole (norharman) — in six Nigerian food preparations (grilling of popular delicacies — including suya, kilishi, asun, and smoked catfish (eja aro)) using validated liquid chromatography–tandem mass spectrometry (LC-MS/MS) under three cooking modalities (charcoal grilling, pan-frying, oven-roasting). The inhibitory potential of five natural marinade formulations — …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 1–11 Read article
-
Maillard Browning: Pros and Cons in Dairy and Food Industries
Abstract: The Maillard reaction, also known as non-enzymatic browning reaction between reducing sugars and amino groups. This reaction is responsible for the formation of several compounds, called MRP (Maillard Reaction Products) for food products. The Maillard reaction produces undesirable effects during the processing and storage of different liquid foods such as milk or fruit juices whereas for other solid foods the changes are favorable (in the case of bread, breakfast cereals, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 2, 2013 · pp. 9–18 Read article
-
Application of Fruit and Vegetables Peels as Functional Ingredients in Baked Cookies: A review
Abstract: About half of the waste produced by industrial fruit and vegetable manufacture is in the form of peels, cores, pomace, and unripe or damaged fruits and vegetables. Many fruits and vegetables, including citrus, apples, peaches, pears, bananas, pomegranates, berries, mangoes, and sugar beet, have peels, pulp/pomace, and seeds that contain concentrations of phenolics and other phytochemicals that are typically much higher than in the edible tissues of those fruits and …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 2, 2024 · pp. 11–19 Read article
-
Analytical and in Vitro Evaluation of Krimighna Karma of Padumale, A Folklore Plant–Lindernia Crustacea (L) F. Muell W.S.R. To Diarrheagenic Organisms
Abstract: Traditional knowledge of medicinal plants got more importance in recent era. Hence there is a need to develop new effective traditional drugs with scientific validation. One such plant is Lindernia crustacea (L) F. Muell called as padumale in south canara district, Karnataka. It is small slender prostrate plant found in moist shady places. The local people successfully use the juice of fresh plant in few drops once in a day …
Published in Research and Reviews : A Journal of Ayurvedic Science, Yoga and Naturopathy · Vol. 9, Issue 03, 2022 · pp. 1–11 Read article
-
Formulation Development and Evaluation of Furosemide Loaded Solid Lipid Microparticles
Abstract: Furosemide is a loop diuretic because of having very low half-life, low oral bioavailability, degraded in gastric juice; it was chosen to formulate as the solid lipid microparticle (SLMs) to overcome above. In this study, an attempt was made to improve the oral bioavailability of furosemide by preparing SLMs using stearic acid (SA) and cetostearyl alcohol (CsA) as lipid polymers by hot homogenization method at different drug: polymer ratios (1:5, …
Published in Research & Reviews: A Journal of Drug Formulation, Development and Production · Vol. 6, Issue 2, 2019 · pp. 6–18 Read article