12/3/2023 0 Comments Grapefruit nutrition vs orangePavun L., Đurđević P., Jelikić-Stankov M., Đikanović D., Uskoković-Marković S.Trends in Food Science & Technology, 21: 464-472. (2010) Consumer acceptance of high-pressure processing and pulsed-electric field: A review. (2009): The degradation kinetics of flavor in black pepper (Piper nigrum L.). Current Nutrition and Food Science, 11: 267-273. (2015): Replacing 100% fruit juice with whole fruit results in a trade off of nutrients in the diets of children. Journal of Agricultural and Food Chemistry, 55: 1347-1355. (2007): Carotenoids, color, and ascorbic acid content of a novel frozen-marketed orange juice. Meléndez-Martínez J.A., Vicario M.I., Heredia J.F.(2010): Degradation kinetics of anthocyanin in blueberry juice during thermal treatment. Kechinski C.P., Guimarães P.V.R., Noreña C.P.Z., Tessaro I.C., Marczak L.D.Czech Journal of Food Sciences, 36: 261-267. (2018): Juices enriched with phenolic extracts from grapes. Kulichová J., Buaong M., Balík J., Híc P., Tříska J., Vrchotová N.(2018): High orange juice consumption with or in-between three meals a day differently affects energy balance in healthy subjects. Hägele F., Büsing F., Nas A., Aschoff J., Gnädinger L., Schweiggert R., Carle R., Bosy-Westphal A.Innovative Food Science & Emerging Technologies, 43: 136-153. (2017): Fruit juice processing using membrane technology: A review. Bhattacharjee C., Saxena V.K., Dutta S.(2011): Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.). Barros A.I.R.N.A., Nunes F.M., Gonçalves B., Bennett R.N., Silva A.P.(2016): Chemistry and Technology of Soft Drinks and Fruit Juices. Keywords: vitamin C polyphenols squeezed juices (100%) juices from concentrate (100%) fruits The effect of the production method was statistically significant ( P < 0.05) only for TPC in apple juices, where it was major, and only to a smaller extent for TA in grapefruit juices (12.5 ± 0.8 g L -1 from concentrate, which was about 30% more than in directly pressed juice). ![]() All contents were compared separately for juices made from concentrate and for directly pressed juices. Therefore, the enriched apple juices had a vitamin C content comparable to citrus fruit juices (orange and grapefruit). Some apple juices on the Czech market contain added vitamin C, and the AA content of such juices (268-632 mg L -1) is several times higher than that of apple juices without added vitamin C (around 50 mg L -1). ![]() One hundred per cent apple, orange and grapefruit juices were analysed for ascorbic acid (AA) content, total polyphenolic content (TPC), and other parameters: titratable acids (TA), malic acid (MA), citric acid (CA), volatile acid (VA), soluble solids (SS), density, and the content of free amino acid as formol number (FN). 2 1ĭepartment of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic 2ĭepartment of Pomology and Apiculture, Faculty of Biotechnology and Horticulture, University of Agriculture in Kraków, Kraków, Poland Food Sci., 2022, 40(1):69-75 | DOI: 10.17221/194/2021-CJFS Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate Original Paper Ivo Soural ORCID.
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