Papers mentioning fruit juice or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Foam formation impairs tea beverages' sensory quality and stability, necessitating defoaming. This study examined the effects of a silicone defoamer (10-50 mg/kg) on the aroma of o... Read full abstract on PubMed →
Β-glucosidase can diversify flavour by releasing aroma precursors from monosaccharide glucosides but is not yet applied in fruit juice processing. Here, we compare β-glucosidase A... Read full abstract on PubMed →
Wampee is a nutritious fruit with an attractive taste, and its quality and flavor vary significantly at different ripening stages. Here, we comprehensively characterized the flavor... Read full abstract on PubMed →
<i>Lacticaseibacillus rhamnosus</i> is a strain predominantly used for juice production because of its excellent fermentation characteristics and strong acid production capacity. H... Read full abstract on PubMed →
BACKGROUND: Color, nutrients and flavor are the key characteristics of pomegranate juice, but they are susceptible to processing methods and raw materials. In this study, the effec... Read full abstract on PubMed →
Fruit juices are becoming more and more popular in the whole world. However, the increasing fruit juice fraud cases are undermining the healthy development of fruit juice industry.... Read full abstract on PubMed →
<b>Background and Objective:</b> The oriental fruit fly <i>Bactrocera dorsalis</i> (Hendel) is one of the most important insect pest species of fruit and ve... Read full abstract on PubMed →
Queen Anne's pocket melon (Cucumis melo L. ssp. dudaim) also known as Fragrant melon fruit stands out among other melon cultivars due to its unique, particularly exotic, and dainty... Read full abstract on PubMed →
Noni (Morinda citrifolia L.) has been recognized as an important herb for treating various physiological disorders worldwide. Fermented noni fruit juice, established as a novel foo... Read full abstract on PubMed →
High hydrostatic pressure (HHP) processing has become a commercial success in fruit and vegetable processing. Herein, the effects of HHP and high-temperature short-time (HTST) proc... Read full abstract on PubMed →
In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatography-quadrupole mass spectrometry (GC-qMS), was... Read full abstract on PubMed →
The first Alicyclobacillus spp. was isolated in 1982, and was originally thought to be strictly limited to thermophilic and acidic environments. Two years later, another Alicycloba... Read full abstract on PubMed →
Off-flavors in foods may originate from environmental pollutants, the growth of microorganisms, oxidation of lipids, or endogenous enzymatic decomposition in the foods. The chromat... Read full abstract on PubMed →
, and the immobilized enzyme maintains its activity in the presence of detergents such as SDS, Tween-20, and organic solvents like ethanol and methanol. The potential for the reuse... Read full abstract on PubMed →
The aims of this research were to investigate the usability of black grape pomace in the production of shalgam juice, which is a traditional fermented Turkish beverage, to transfor... Read full abstract on PubMed →
. Furthermore, the bacteriocin-containing compounds, cell-free supernatant (CFS) of the LAB, were tested against three fruits and one fruit juice, with the cell-free supernatant (C... Read full abstract on PubMed →
for juice), and good reproducibility and repeatability in optimal conditions. The established method showed good sensitivity and recovery in the determination of OCPs in the water... Read full abstract on PubMed →
Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry... Read full abstract on PubMed →
radical scavenging and ferric-reducing activities. The addition of 5% fruit juice extended the microbial shelf life of chiffon cake. The treated chiffon cake had a shelf-life of 7... Read full abstract on PubMed →
Tratt. fruit juice (Cili) is used as a medicinal and edible resource in China due to its antioxidant and hypolipidemic potentials. The efficacy of Cili in protecting alcohol-induce... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.