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Lemon Juice (lemon + juice)
Selected AbstractsKNOWLEDGE BUILDING AND OPTIMIZATION STRATEGIES FOR A PRODUCT USED IN DIFFERENT CARRIERSJOURNAL OF SENSORY STUDIES, Issue 4 2002HOWARD MOSKOWITZ ABSTRACT This paper deals with the design and optimization of lemon juice, a common ingredient in different foods. Lemon juice is usually added for flavoring purposes to different foods, consumed under different conditions. Through experimental design and evaluation in multiple carriers, the product developer can identify the combination of ingredients in lemon juice which, in concert, generate an acceptable product. Through optimization, taking into account these different end-uses, the developer can create a product that will perform well in different types of carriers. [source] NOVEL NONTHERMAL METHODS TO REDUCE VIBRIO VULNIFICUS IN RAW OYSTERSJOURNAL OF FOOD SAFETY, Issue 3 2003ABDOLSAMAD BORAZJANI ABSTRACT Vibrio vulnificus is a foodborne pathogen associated with consumption of raw oyster. No scientific data is available on postharvest treatments of oyster by ultrasound, ozone, and organic acids. This study was designed to investigate the effects of these treatments on inactivation of V. vulnificus naturally present in the in-shell or half-shelled oysters. In in-shell oysters, these treatments were not effective in reducing the number of this pathogen. Half-shelled oysters treated with ultrasound, and ozone in 2% saline for 30 min had 1 and 1.5 log less V. vulnificus, respectively (p<0.05). Treatment of half-shelled oysters by 50 and 100% lemon juice, 5% citric acid, 10% citric acid, or vinegar for 30 min resulted in a significant reduction (2,4 log) in the numbers of V. vulnificus (p<0.05). Although these methods significantly reduced the population of V. vulnificus in raw oysters, they were not able to reduce the numbers of this pathogen to acceptable level (<3 MPN/g). [source] Frozen Wild Blueberry-Tofu-Soymilk DessertsJOURNAL OF FOOD SCIENCE, Issue 2 2006Mary Ellen Camire ABSTRACT Both wild (lowbush) blueberries (Vaccinium angustifolium Ait.) and soybeans (Glycine max L.) possess a variety of antioxidants, and both foods appear to have multiple health benefits. Our objectives were to identify whether wild blueberry juice concentrate was more acceptable than puree in frozen desserts with a soy milk-tofu base; to determine whether fat-free products were as acceptable as those with 10% added fat; and to compare several levels of blueberry juice concentrate. Four frozen dessert formulations were prepared in duplicate from soy milk, silken tofu, sucrose, stabilizer, BJC or puree, soybean oil or polydextrose, sweetened dried blueberries, salt, and lemon juice. Samples were assayed for total anthocyanins, antioxidant activity using the DPPH method, color, overrun, and solids. Fifty-five persons evaluated the samples using a 9-point hedonic scale for color, flavor, texture, and overall acceptability. Samples containing blueberry juice concentrate were darker and less blue. Anthocyanin levels were highest in the puree sample and the fat-free product with 7.8% blueberry juice concentrate. However, antioxidant activity was highest (28 Trolox equivalents per gram) in the samples made with soybean oil and 7.4% blueberry juice concentrate. The puree formulation received higher hedonic scores than did the low-fat blueberry juice concentrate formulations. The puree formulation received overall acceptability scores of like very much or like extremely by 45% of the consumers. These findings may aid processors in defining potential formulations that combine 2 healthful food ingredients. [source] KNOWLEDGE BUILDING AND OPTIMIZATION STRATEGIES FOR A PRODUCT USED IN DIFFERENT CARRIERSJOURNAL OF SENSORY STUDIES, Issue 4 2002HOWARD MOSKOWITZ ABSTRACT This paper deals with the design and optimization of lemon juice, a common ingredient in different foods. Lemon juice is usually added for flavoring purposes to different foods, consumed under different conditions. Through experimental design and evaluation in multiple carriers, the product developer can identify the combination of ingredients in lemon juice which, in concert, generate an acceptable product. Through optimization, taking into account these different end-uses, the developer can create a product that will perform well in different types of carriers. [source] Sailors' scurvy before and after James Lind , a reassessmentNUTRITION REVIEWS, Issue 6 2009Jeremy Hugh Baron Scurvy is a thousand-year-old stereotypical disease characterized by apathy, weakness, easy bruising with tiny or large skin hemorrhages, friable bleeding gums, and swollen legs. Untreated patients may die. In the last five centuries sailors and some ships' doctors used oranges and lemons to cure and prevent scurvy, yet university-trained European physicians with no experience of either the disease or its cure by citrus fruits persisted in reviews of the extensive but conflicting literature. In the 20th century scurvy was shown to be due to a deficiency of the essential food factor ascorbic acid. This vitamin C was synthesized, and in adequate quantities it completely prevents and completely cures the disease, which is now rare. The protagonist of this medical history was James Lind. His report of a prospective controlled therapeutic trial in 1747 preceded by a half-century the British Navy's prevention and cure of scurvy by citrus fruits. After lime-juice was unwittingly substituted for lemon juice in about 1860, the disease returned, especially among sailors on polar explorations. In recent decades revisionist historians have challenged normative accounts, including that of scurvy, and the historicity of Lind's trial. It is therefore timely to reassess systematically the strengths and weaknesses of the canonical saga. [source] | ||||||||||