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The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investig...
Bioactive compounds of citrus fruit (Citrus unshiu) by-product such as orange and lemon peels extract were investigated. Antioxidant activity of orange and lemon peels extract were compared with BHT a...
High demand for fresh and healthy breads has necessitated the use of frozen dough to shorten the time and process for making fresh bread. The aim of this study was to study the effect of citrus fiber ...
Dahi or yoghurt is the most popular milk product owing to its particular physical, nutritional, microbiological and organoleptic properties. The research was conducted to prepare fruit yoghurt fortifi...
The antioxidant activities and phenolic contents of the five orange-fleshed sweetpotato genotypes namely SP-122, SP-129, SP-115, SP-323 and SP-425 in relation to the two extraction methods (hydrophili...
This study was carried out to determine the physicochemical properties of seeds and oil extracted from both papaya and orange seeds. The seeds of papaya and orange are generally discarded. However, in...
The aim of this work was to optimize the processing parameters for the clarification of blended carrot-orange juice using Response Surface Methodology (RSM) and to improve the carotene content. The b...
Ready-to-drink Philippine orange juice (POJ) prototypes were developed as iron-fortified beverages for evaluation of Filipino women from 4 representative communities in Quezon City, Philippines. Diffe...
We studied the effects of cryofocusing on the resolution of volatile components in solid-phase microextraction (SPME). Retention times, resolutions and peak areas estimated using cryofocusing were com...
Orange-fleshed sweet potato (OR-SP) cultivars rich in β-carotene are considered to exhibit higher antioxidant capacity than yellow-fleshed sweet potato (YE-SP) cultivars, consumed commonly in Japan. H...
Pulsed Electric Field (PEF) processing inactivates microorganisms without significant adverse effects on flavor and nutrients. In this work was studied the transformations of antheraxanthin and mutato...
New non-thermal technologies are emerging, such as pulsed electric fields (PEF) and high hydrostatic pressure (HHP), in order to provide a response to the need for greater nutritional and sensory qual...
In order to use effectively the starch from the extracted residue of crude drugs, adsorption characteristics of cationic methylene blue (MB) and anionic methyl orange (MO) were investigated. Starches ...
White wines of Debina cultivar were made from musts clarified by flotation using nitrogen as foaming agent. Flotation using air as the foaming agent (must hyperoxidation), without SO2 addition, was al...
Hesperidin glycosides are the transglycosylated products of hesperidin by CGTase (cyclodextrin glucanotransferase, EC 2.4.1.19). They are significantly more soluble in water than hesperidin and can be...

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