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Juice Products (juice + products)
Selected AbstractsMULTIVARIATE ANALYSIS FOR CLASSIFICATION OF COMMERCIAL GRAPEFRUIT JUICE PRODUCTS BY VOLATILE CONSTITUTESJOURNAL OF FOOD QUALITY, Issue 3 2000JORGE A. PINO ABSTRACT Isolation of volatile constituents from fresh and processed grapefruit juice by a simple technique afforded up to 20 components in each juice type. Many of these constituents are known to contribute to grapefruit juice flavor. Multivariate analysis utilizing the concentration data of twelve constituents allowed classification of the juice samples according to processing conditions. The classification corresponded to expected flavor quality. [source] THE EFFECTS OF THERMAL AND NONTHERMAL PROCESSING METHODS ON APPLE CIDER QUALITY AND CONSUMER ACCEPTABILITYJOURNAL OF FOOD QUALITY, Issue 1 2005LYNN H. CHOI ABSTRACT Due to increased concern about the safety of fruit, vegetable and juice products, the FDA has mandated that these must undergo a 5-log reduction in pathogens. The development of various processing methods for juice products has caused the need to determine the effects of these methods on said products. The effect of thermal pasteurization, UV irradiation and ozone treatment on apple cider quality and consumer acceptability was studied over 21 days. Thermally pasteurized samples were different in color and less preferred in all areas of consumer acceptability. UV-irradiated samples were lower in soluble solids for the first 7 days and showed no significant difference in consumer acceptability. Ozone-treated cider had greater sedimentation, lower sucrose content and a decrease in soluble solids by day 21. UV irradiation allows for a more cost-effective method to produce safe apple cider with minimal quality and consumer acceptability differences. [source] DIRECT PLATING: A METHOD FOR DETECTING FUNGAL CONTAMINATION IN PAPERBOARD CARTONSJOURNAL OF FOOD SAFETY, Issue 3 2001JAN A. NARCISO ABSTRACT Contamination of refrigerated juice products in gable-top cartons can occur by filamentous fungi that are present in the paperboard. A method was developed to assay the mycoflora of paperboard carton material used in beverage packaging. This method involved direct plating on an agar surface of 1 cm2 carton pieces rather than disintegration of carton material in a blender prior to plating. When compared to the standard disintegration method traditionally used for monitoring contamination of paperboard, the new method is less cumbersome, more efficient, and reduces opportunities for contamination. The number of colonies produced by the direct plating method was greater than or equal to the modified standard disintegration method. Direct plating also resulted in a larger number of different genera isolated. [source] MATCHING RESULTS OF TWO INDEPENDENT HIGHLY TRAINED SENSORY PANELS USING DIFFERENT DESCRIPTIVE ANALYSIS METHODS,JOURNAL OF SENSORY STUDIES, Issue 5 2002VARAPHA LOTONG ABSTRACT Two independent, highly trained panels separately conducted descriptive analysis of orange juices using different descriptive analysis methods and sets of samples. Lexicons were developed independently. One panel evaluated 23 orange juice products and identified and referenced 24 attributes. The other panel evaluated 17 products and identified 17 attributes for testing. Though not identical, the lexicons developed by both panels were similar overall. To compare the sensory space of the product category, Principal Component Analysis (PCA) and sensory maps were developed separately for each panel. The comparison showed that the underlying sample spaces obtained from both panels were comparable in many ways. Key flavor characteristics for the same types of orange juice products were described similarly by both panels. These data indicate that the process of using highly trained panels that define attributes and use reference standards for descriptive sensory analysis can give objective and comparable information for a product category across different panels. [source] Decreasing unpalatable flavonoid components in Citrus: the effect of transformation constructPHYSIOLOGIA PLANTARUM, Issue 2 2009Ufuk Koca Citrus species accumulate large quantities of flavanone glycosides in their leaves and fruit. The physiological role(s) of these compounds in citrus plants are unknown, but they have been documented to benefit human health upon consumption. Flavanone rutinosides are tasteless, whereas flavanone neohesperidosides, such as naringin, give a bitter taste to fruit and fruit juice products, reducing their palatability. In an effort to alter the types and levels of flavanone neohesperidosides in citrus, an Agrobacterium -mediated genetic transformation approach was employed. Citrus paradisi Macf. (grapefruit) epicotyl stem segments were transformed with sense (S) and antisense (AS) constructs of the target genes chalcone synthase (CHS) and chalcone isomerase (CHI), whose products catalyze the first two steps in the flavonoid biosynthetic pathway. Transformation with each of the individual constructs led to a different and unpredictable combination of viability, phenotypic change, transgene steady-state expression and alteration in flavonoid content in the resulting transgenic plants. These qualities were consistent within the transgenic plants obtained using any particular construct. Transgenic plants with decreased leaf naringin levels were obtained, particularly when the CHS-AS constructs were employed. [source] | ||||||||||