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Bioavailability of orange juice (poly)phenols: the impact of short-term cessation of training by male endurance athletes
orange juice flavanones endurance-trained athletes cessation of training urinary metabolites and catabolites biomarkers of hesperetin intake
2018/11/19
Background: Physical exercise has been reported to increase the bioavailability of citrus flavanones.
Bioavailability of orange juice (poly)phenols: the impact of short-term cessation of training by male endurance athletes
orange juice flavanones endurance-trained athletes cessation of training urinary metabolites and catabolites biomarkers of hesperetin intake
2018/11/16
Background: Physical exercise has been reported to increase the bioavailability of citrus flavanones.
Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy
chemometrics discrimination spectral analysis
2016/7/6
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...
Chronic consumption of flavanone-rich orange juice is associated with cognitive benefits: an 8-wk, randomized, double-blind, placebo-controlled trial in healthy older adults
cognitive function flavanone flavonoid orange juice executive function
2018/12/24
Background: Research indicates that the chronic consumption of flavonoids is associated with cognitive benefits in adults with mild cognitive impairment and neurodegenerative disease, although to our ...
Optimization of Processing Parameters for Clarification of Blended Carrot-orange Juice and Improvement of its Carotene Content
Blended carrot-orange juice carotene content enzyme clarification
2010/9/30
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...
Validity of SPME Cryofocusing in Analysis of Volatile Components in Orange Juice
solid-phase microextraction orange juice food flavor
2009/5/31
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...
Inactivation of Bacillus subtilis Spores in Orange Juice and the Quality Change by High Electric Field Alternating Current
flavor high electric field AC nutrient
2010/3/4
Heat treatment is commonly used to inactivate micro-organisms in liquid foods in order to improve food safety and extend shelf life. However, using heat treatment to kill spores also thermally damages...
Anteroxanthin Concentration during Refrigerated Storage in Orange Juice Treated by PEF
antheraxanthin mutatoxanthin pulsed electric field pasteurisation orange juice storage
2014/3/10
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...
The Effects of non-Thermal Processing on Carotenoids in Orange Juice
carotenoids pulsed electric field high hydrostatic pressure pasteurisation orange juice
2014/3/10
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...
Effect of juice clarification by flotation on the quality of white wine and orange juice and drink – Short Communication
must wine orange juice orange drink flotation hyperoxidation pectolytic enzyme
2014/3/3
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...
Authenticity of 100% Orange Juice in the Czech Market in 1996–2001
orange juice authenticity adulteration fruit content
2014/3/14
Commercial orange juices samples obtained from the Czech market were analysed in the years 1996–2001. The quality and
authenticity of samples was evaluated according to the Code of Practice of AIJN (...
Effect of orange juice intake on vitamin C concentrations and biomarkers of antioxidant status in humans
Orange juice vitamin C bioavailability
2017/1/4
The objectives were to assess the bioavailability of vitamin C from orange juice and its influence on plasma vitamin C and 8-epi-prostaglandin F2α (8-epi-PGF2α) concentrations in a healthy human popul...
Fortification of orange juice with vitamin D: a novel approach for enhancing vitamin D nutritional health
Vitamin D deficiency milk orange juice
2017/1/3
Fortification of milk with vitamin D may not be adequate for satisfying the vitamin D requirement because of variability in vitamin D content after fortification and because many persons have milk all...
HDL-cholesterol-raising effect of orange juice in subjects with hypercholesterolemia
Orange juice hypercholesterolemia lipoproteins, HDL cholesterol folate flavonoids vitamin C homocyst(e)ine
2016/6/8
Background: Orange juice—a rich source of vitamin C, folate,
and flavonoids such as hesperidin—induces hypocholesterolemic
responses in animals.
Objective: We determined whether orange juice benefi...
Prevention of Hesperidin Crystal Formation in Canned Mandarin Orange Syrup and Clarified Orange Juice by Hesperidin Glycosides
hesperidin hesperidin glycosides canned mandarin orange syrup
2010/11/22
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...