apple juice
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2022 ◽  
Vol 372 ◽  
pp. 131117
Author(s):  
Claudia Mariana Castillo-Fraire ◽  
Sandrine Pottier ◽  
Arnaud Bondon ◽  
Erika Salas ◽  
Stéphane Bernillon ◽  
...  

2022 ◽  
Vol 42 ◽  
pp. 03002
Author(s):  
Nikolay Nikolaevich Berezhnov ◽  
Marina Gennadievna Kurbanova ◽  
Anastasia Yurievna Kolbina

The article presents substantiation for expanding the market for functional food products, in particular, confectionery - caramel. Proper nutrition is an integral part of a modern person diet; due to their properties, they increase the immunity and immune status of a person. The aim of the work is to create composite mixtures for sugar-free caramel using modern software. The studies were carried out using the MathLab software package, in particular the Statistica 10.0 software. A methodology for creating recipes using system packages has been developed. To enrich the caramel, the following components were selected: apple juice, coltsfoot extract, orange juice, mint and burdock extract, cranberry and lingonberry juices. An optimal recipe has been designed and equations are presented for calculating the dosages of the components of the enriched sugar-free caramel based on a natural sweetener isomalt with the addition of plant-based additives containing macro and micronutrients necessary for the normal functioning of the human body with a diagnosis of type II diabetes mellitus.


LWT ◽  
2022 ◽  
Vol 154 ◽  
pp. 112574
Author(s):  
Qian Li ◽  
Jing Li ◽  
Mengran Duan ◽  
Lu Liu ◽  
Yinxin Fu ◽  
...  

2022 ◽  
Author(s):  
Yueyi Zhang ◽  
Danshi Zhu ◽  
Chengcheng Kou ◽  
Pushun Xi ◽  
He Liu
Keyword(s):  

2021 ◽  
Vol 48 (4) ◽  
pp. 271-277
Author(s):  
Sung-Gyu Lee ◽  
Min-Seo Lee ◽  
Soo-Min Seo ◽  
Seong-Yun Park

2021 ◽  
Vol 12 (1) ◽  
pp. 310
Author(s):  
Matthew T. Bingman ◽  
Josephine L. Hinkley ◽  
Colin P. Bradley ◽  
Callie A. Cole

Cider quality and consumer acceptance are greatly influenced by its aroma. With the continued expansion of the craft cider industry, cider producers are employing techniques such as dry hopping to develop unique flavor profiles. Few studies, however, have explored the VOCs of dry-hopped cider. Herein, we monitor the development of VOCs from pressed apple juice, through fermentation and dry hopping by HS–SPME–GC–MS, to elucidate when and how aroma compounds arise in cider production. In all, 89 VOCs were detected, spanning eight classes of organic compounds. Racking events decreased ester concentrations by 10 ± 1%, but resting on the lees allowed these pleasant, fruity aromas to be reestablished. Dry hopping was conducted with three types of hops (Citra, Galaxy, and Mosaic). The varied development of terpenes and esters between hop varieties supports the use of this technique to diversify the aroma profiles of ciders. Herein, we report that both the variety of hops and the timing of key processing steps including racking and hop addition significantly alter the identity and concentration of aroma-important VOCs in dry-hopped cider.


2021 ◽  
Vol 1 (3) ◽  
pp. 223-230
Author(s):  
Lutfian Lutfian ◽  
Aris Munandar ◽  
Rismawan Adi Yunanto ◽  
Ahmad Rizki Nur Hakiki

Obesity is a condition that can increase the risk of some diseases such as reduced brain capacity, dyspnea, skin irritation, hypertension, and diabetes. Proper treatment is needed to overcome the problems of obesity. The objective of this study was to investigate the effectiveness of Yoga, fast of Dawood, Green Tea, and Apple juice to suppressor PPAR-γ gene activity, C / EBPα, and SREBP-c to manage obesity in adolescents. The method used in this study was a literature review from journal publications through the database ScienceDirect, PUBMED, and google scholar, and the criteria were Indonesian and English with a range of publication years 2014-2019. Nine main articles were used as references in this study. These articles proved that yoga therapy could maintain the balance and health of the physical, emotional, and spiritual dimensions, and Fast of Dawood can limit the amount of calorie intake at a particular time. Moreover, by consuming green tea as a source of polyphenol derivatives and apples with high of flavanol, anthocyanidin, dihydrochalcones, and hydroxycinnamic acid could decrease adolescents' body weight. Yoga and Fast of Dawood exercise can reduce adipogenesis and induce reverse cholesterol transport, cellular cholesterol released, reduced pro-inflammatory cytokines dan decreased the incidence of obesity.


2021 ◽  
pp. 373-379

Background. Vitamin C is one of the most important water-soluble vitamins. It is responsible for many important functions in the body, including: it has a positive effect on maintaining immunity, protects the body against free radicals, and also participates in the synthesis of hormones. Juices can be a good source of this vitamin. Most of the juices available on the market are processed products. Untreated juices, which do not contain added preservatives, sugar and are not pasteurized, constitute a smaller group on the market. Therefore, this group of juices can be a valuable product in human nutrition. Objective. The aim of the study was t o analyze the content of ascorbic acid (AA), dehydroascorbic acid (DHAA) and vitamin C (TAA) in non-preserved juices, depending on their type and storage time. Material and methods. The analysis of T AA, AA and DHAA content in juices was carried out in ten types of nonpreserved juices from two companies (A and B), purchased in a chain of retail outlets. The analyzed juices in company A were: sauerkraut and carrot, grapefruit, orange, apple and mandarin, while in company B: orange, apple, apple and quince, grapefruit and mandarin. In test 1, the first ten juices were analyzed, in test 2 - another ten juices after one month, in test 3 - juices from test 2 were used, and three days after opening the package and storing the juices in standard refrigeration conditions, the stability test of AA was analyzed. The AA and TAA contents were determined using the high performance liquid chromatography (HPLC) method. The DHAA content was calculated by subtracting the AA content from the TAA content. Results. The highest TAA content was found in citrus juices, i.e. grapefruit, orange and mandarin, and the lowest in sauerkraut and carrot juices and apple juice. Moreover, ascorbic acid in apple juice was characterized by the lowest durability. Conclusions. In the production of non-preserved apple juice, consideration should be given to the natural protection of ascorbic acid by the addition of citrus or other fruit juice, vegetable juice or by using a mild technology in the production process.


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