Download or read book Standardization and Evaluation of Blends of Apple Juice Concentrate with Stone Fruit Juice Concentrates written by and published by . This book was released on 1999 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Standardization and Evaluation of Blends of Apple Juice Concentrate with Stone Fruit Juice Concentrates written by Shivali Thakur and published by . This book was released on 1999 with total page 71 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Utilization of Apple and Grape Juice Concentrates and Blends written by Howard Dexter Brown and published by . This book was released on 1957 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Recommended International Standards for Concentrated Apple Juice and Concentrated Orange Juice Preserved Exclusively by Physical Means written by Joint FAO/WHO Codex Alimentarius Commission and published by . This book was released on 1973 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Recent Developments in the Production and Marketing of Apple Juice and Cider written by Dana G. Dalrymple and published by . This book was released on 1964 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Characterization of Commercially Produced Apple Juice Concentrate written by Edgar R. Elkins and published by . This book was released on 1995 with total page 125 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Evaluation of Apple Juice Concentrate Produces by the Sargeant Process and Development of Other New Apple Products written by Daniel E. Carroll and published by . This book was released on 1963 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Recommended International Standard for Apple Juice Preserved Exclusively by Physical Means written by Joint FAO/WHO Codex Alimentarius Commission and published by . This book was released on 1972 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Technology of Utilizing Concentrated Fruit Juices and Essences in Ice Cream and Related Products written by and published by . This book was released on 1961 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Apple Juice Apple Juice Concentrates and Drinks Containing Apple Juice written by International Organization for Standardization and published by . This book was released on 1993 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book International standard written by and published by . This book was released on 1993 with total page 8 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Effect of Accelerated Storage Temperatures on the Shelf Life Limiting Factors of Apple Juice Concentrate written by Siphiwe Dube and published by . This book was released on 2015 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: Apple juice concentrate amongst other uses is used to formulate concentrated and single strength fruit juice blends. An apple juice concentrate whose quality has deteriorated during storage poses problems for the processing industries as it limits its use in the formulation of certain products. A dark coloured apple juice concentrate cannot be used to formulate light coloured beverages while an apple concentrate contaminated with microbes can only be incorporated into products with a pasteurisation treatment. It is important to evaluate the deterioration in the quality of apple juice concentrate stored at normal and at accelerated temperatures. The physicochemical parameters and microbial counts were monitored in apple juice concentrate stored at 10 oC (normal temperature) and at 25 oC and 35 oC (accelerated temperatures) over 12 weeks after which modelling of the experimental data was done. The Biolog system and (GTG)5 PCR fingerprinting were used to identify isolated yeasts. There was a significant change (p≤0.05) in L*, b*, a*, hue, chroma, total colour difference (TCD), non-enzymatic browning index (A420nm) and 5-hydroxymethylfurfural concentration with storage time and temperature. The Q10 values for L*, b*, non-enzymatic browning index (A420nm) and 5-hydroxymethylfurfural were 1.53, 1.20, 1.81 and 5.25, respectively and activation energies were 8.17, 7.70 and 14.8 kcal mol-1 for L*, b* and non-enzymatic browning index (A420nm), respectively. Microbial growth was not observed in apple juice concentrate stored at 10 oC while yeast and mould growth was observed after 5 weeks of storage at 25 oC and 35 oC. After fitting the yeast growth data into the Baranyi and Roberts model, no significant difference was observed in the lag phase for yeast growth at 25 oC and 35 oC while there was a significant difference p≤0.05 in the maximum specific growth rate. The theoretical minimum temperature of growth extrapolated from the Ratkowsky model was about 20 oC. The activation energy and Q10 values for the maximum specific growth rate were 39.95 kcal mol-1 and 4.47, respectively. The isolated yeasts were identified as Kluyveromyces delphensis, Saccharomyces dairensis, Zygosaccharomyces bailii, Rhodotorula glutinis and Metchnikowia reukaufii and strain variability was observed for the species K. delphensis and S. dairensis. The higher Q10 and activation energy values for the maximum specific growth rate of yeasts in comparison with the Maillard browning parameters (L*, b* and A420nm) signify that loss in quality due to yeast growth is more rapid compared to Maillard browning. The results of this study show that under refrigerated storage temperatures deterioration in the quality of apple juice concentrate is due to Maillard browning while at accelerated storage temperatures quality loss is due to both Maillard browning and microbial growth of yeasts. At accelerated storage temperatures, darkening of the apple juice concentrate starts immediately and continues throughout the storage period. However growth of spoilage yeasts is only detected after 5 weeks of storage and proceeds rapidly thereafter resulting in spoilage.

Download or read book Science and Technology of Fruit Wine Production written by Maria R. Kosseva and published by Academic Press. This book was released on 2016-11-01 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits Explores options for reducing post-harvest losses, which are especially high in developing countries Stimulates research and development efforts in non-grape wines

Download or read book Noni written by Scot C. Nelson and published by PAR. This book was released on 2006 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Production and Packaging of Non Carbonated Fruit Juices and Fruit Beverages written by Philip R. Ashurst and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the period of about five years since the first edition of this book appeared, many changes have occurred in the fruit juice and beverage markets. The growth of markets has continued, blunted to some extent, no doubt, by the recession that has featured prominently in the economies of the major consuming nations. But perhaps the most significant area that has affected juices in particular is the issue of authenticity. Commercial scandals of substantial proportions have been seen on both sides of the Atlantic because of fraudulent practice. Major strides have been made in the development of techniques to detect and measure adulterants in the major juices. A contri bution to Chapter 1 describes one of the more important scientific techniques to have been developed as a routine test method to detect the addition of carbohydrates to juices. Another, and perhaps more welcome, development in non-carbonated beverages during the past few years is the rapid growth of sports drinks. Beverages based on glucose syrup have been popular for many years, and in some parts of the world isotonic products have long featured in the sports arena. A combination of benefits is now available from a wide range of preparations formulated and marketed as sports drinks and featuring widely in beverage markets world-wide. A new chapter reviews their formulation and performance characteristics. Another major trend in the area of fruit-containing non-carbonated bever ages is the highly successful marketing of ready-to-drink products.

Download or read book Commercial Fruit Processing written by Jasper Woodroof and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt: • use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" • continued use of fruits in cereals, salads, cakes, pies, and other com binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and dehy drated apples, pears, peaches, and apricots, bananas are available in flakes, slices, and granules; pineapple and other tropical fruits also are available in new forms. Another low-moisture product is apple fiber sol ids, consisting of cell wall material (cellulose, hemicellulose, lignin, and pectin) and apple sugars. Low-moisture forms of other fruits are becom mg more common. Commercial Fruit Processing is a companion volume to Commercial Vegetable Processing, also edited by B. S. Luh and J. G. Woodroof; both are being updated and revised simultaneously. Grateful acknowledgments and thanks go to contributors who wrote in their own area of expertise on commercial fruit processing. Credit also goes to more than a dozen commercial companies and individuals who supplied photographs, charts, tables, and data from commercial opera tions. Thanks also to Ann Autry who typed, corrected, and edited the manu script; and to Naomi C. Woodroof, my wife, for assisting in research.

Download or read book Handbook of Fruits and Fruit Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.