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Comparison of Sugar Content in Bottled 100% Fruit juice versus Extracted juice of Fresh Fruit

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Food and Nutrition Sciences 2012年第11期3卷 1509-1513页

作者： Jasmine Y. Serpen Southview High School Sylvania USA.

This paper presents findings of an experiment for the comparison of sugar concentration in extracted juice of fresh fruit to that of commercially-bottled 100% fruit juice with a “no sugar added” attribute. The goal of the study was to determine if the sugar content of bottled 100% fruit juice with a “no sugar added” label is equivalent to that of extracted juices of fresh fruits. The reported study was performed to address the potential concern that commercially-bottled 100% fruit juices with “no sugar added” may contain higher sugar content than extracted juice of fresh fruit. The fruit juices that were tested included apple, grapefruit, orange, pineapple, pomegranate, red grape and white grape. All bottled juices and fresh fruits were purchased in Toledo, Ohio, USA during the winter of 2012. The fresh fruits were juiced and three samples were tested for sugar concentration using a Brix refractometer. The same testing protocol was also applied to the bottled 100% fruit juice. Application of the Mann-Whitney test on the experimental data demonstrated no statistically significant difference (p > 0.05). The results suggested that the sugar content in the commercially bottled 100% fruit juice with the “no sugar added” label is an accurate representation of sugar content in the freshly-extracted juice of the corresponding fruit.

关键词： Sugar Content Analysis Bottled juice Fresh Fruit juice 100% juice Label Brix Refractometer

Influence of Micronized Chitosan on Antioxidative Activities in Grape juice

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Food and Nutrition Sciences 2013年第8期4卷 224-228页

作者： Po-Jung Chien Chi-Ming Li Chi-Heng Lee Hsuan-Hung Chen Department of Horticulture and Biotechnology Chinese Culture University Taipei Chinese Taipei Graduate Institute of Biotech- nology Chinese Culture University Taipei Chinese Taipei.

The antioxidant activity of chitosan before micronization (BMC, average particle size of 1850 ± 26.3 μm) and after micronization (AMC, average particle size of 1.37 ± 0.2 μm) in grape juice was studied. Antioxidant activity was determined, including that of DPPH radicals, hydrogen peroxide and superoxide anion radicals, as well as ABTS radicals of BMC or AMC in grape juice. AMC exhibits stronger scavenging activity toward DPPH radicals, superoxide anion radicals and hydrogen peroxide than BMC. At a concentration of 1.0 mg/mL, AMC in grape juice exhibited 90.0%, 97.3% and 88.7% scavenging activities toward DPPH radicals, hydrogen peroxide and superoxide anion radicals, respectively. The TEAC (Trolox Equivalent Antioxidant Capacity) values of AMC (3.94 ± 0.19) greatly exceeded those of BMC (2.21 ± 0.10) in grape juice. The in vitro results in this investigation suggest the possibility that AMC can increase the antioxidant activity in grape juice. However, comprehensive studies must be performed to ascertain the in vivo safety of AMC in experimental animal models.

关键词： Micronization Chitosan Grape juice Antioxidative Activity

Effects of Temperature and pH on the Physiological Activity of Grape juice

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Agricultural Biotechnology 2019年第2期8卷 35-38,41页

作者： Danlei LI Chunling XIAO College of Food Science Shanxi Normal University

This study was conducted to investigate the effects of temperature and pH on polyphenol and flavonoid contents in grape juice and its antioxidant activity. Two groups(group A and group B) were set. Group A was set with different pH values: 3.0, 3.5, 4.0, 4.5 and 5.0; and group B was set with different temperatures: 65, 72, 79, 86 and 93 ℃. The grape juice was treated according to set methods, and two groups of samples were obtained. The contents of polyphenols and flavonoids in each test solution were determined, and the DPPH·free radical system and trivalent Fe reduction system were established to measure and compare the antioxidant activity of groups A and B. The results showed that within the set ranges, the effects of pH and temperature on the content of flavonoids in grape juice were not significant; the test solution with a pH of 4.5 and the test solution with a temperature at 72 ℃ had the strongest capacities of scavenging free radicals, and exhibited scavenging rates of 6.82% and 9.43%, respectively; the test solution with a pH of 4.5 and the test solution with a temperature at 65 ℃ had the strongest capacities of reducing ferric ions. It could be seen from the above four aspects comprehensively, within the set test ranges, the suitable pH was 4.5, and the suitable temperature was 65 ℃.

关键词： Grape juice Flavonoid Polyphenol Antioxidant activity

Basal level of epidermal growth factor in gastric juice of 86 healthy Chinese volunteers by radioimmunoassay

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World Journal of Gastroenterology 1997年第4期3卷 47-47页

作者： ZHANG Li, ZHANG Ming Liang, YAN Yue Qing and LIANG Da Xing Keywords gastric juice epidermal growtu factorl analysis radioimmunoassay

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关键词： juice

“juice”：开启木星探测新纪元 002

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“JUICE”：开启木星探测新纪元

Optimization of Fermentation Process of Carrot juice by Probiotics and Analysis of Aroma Components

中国科学报

作者：马卓敏

近日，据美国国家航空航天局（NASA）官网消息，NASA将与欧洲空间局（ESA）携手探索木星及其卫星，这一合作目前已进入实施阶段。据报道，欧空局的“木星冰月探测器（juice）”将于2022年左右发射，2029年到达木星，随后花费4年时间，... 详细信息

近日，据美国国家航空航天局（NASA）官网消息，NASA将与欧洲空间局（ESA）携手探索木星及其卫星，这一合作目前已进入实施阶段。据报道，欧空局的“木星冰月探测器（juice）”将于2022年左右发射，2029年到达木星，随后花费4年时间，对这颗三百倍于地球质量的巨行星的磁层

关键词：太阳系 juice 伽利略卫星

来源： cnki报纸评论

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Asian Agricultural Research 2019年第1期11卷 83-88页

作者： Xiaotian LI Guangpeng LIU Jinglong LI Fengtao ZHU Bo ZHAO Yan ZHAO Fatao HE Qilu University of Technology Jinan Fruit Research Institute All China Federation of Supply and Marketing Co-operatives

Carrot juice was fermented by probiotic Lactobacillus casei( CTCF-LC1) and Lactobacillus reuteri( CTCF-LT1) with sensory score as the main evaluation index,and the fermentation process was optimized by single factor and response surface *** optimum ratio of fermentative strains CTCF-LC1∶ CTCF-LT1 was 1∶ 1,fermentation time was 8 h,inoculum size was 3.1% and fermentation temperature was26.6℃.Under the optimum conditions,the sensory score of fermented carrot juice was 91.3,pH was 4.50,total acid content was 3.73 g/L,total sugar content was 54.25 g/L,and reducing sugar content was 28.41 g/*** carrot juice has bright orange color and stable *** not only has the fresh flavor of fruit and vegetable juice,but also has the unique aroma from lactic acid bacteria fermentation,as well as soft and even taste,moderate acidity and *** changes of aroma components of carrot juice before and after fermentation were analyzed by headspace solid phase microextraction( HSPME) coupled with gas chromatography-mass spectrometry( GC-MS).After fermentation,substances with medicinal flavor components were reduced,and a lot of floral and fruit-scented substances were produced,such as methyl myristate,β-pinene,phenylethanol,and ***,the results of this study can provide a theoretical basis for the development of fermented fruit and vegetable juice products with unique flavor substances.

关键词： Lactic acid bacteria Carrot juice Response surface methodology Aroma components Gas chromatography-mass spectrometry

INHIBITORY EFFECTS OF CABBAGE juice ON MUTAGENESIS INDUCED BY EMS AND CP

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癌变．畸变．突变 1991年第S1期3卷 9-9页

Drosophila sex-linked recessive lethal (SLRL) test and micebone marrow micronucleus test were used in this study to eva-luate the inhibitory effects of cabbage juice on mutagensisinduced by ethyl methanesulfonate (EMS) and cyclophosphomidum(CP) in *** purchased from the local market wasfirst homogenized,then filtered through gauze and

关键词： recessive purchased filtered lethal juice Drosophila finally minutes diluted preparations

Acute pancreatitis induced by Viburnum opulus juice in a patient with urolithiasis

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Asian Pacific Journal of Tropical Biomedicine 2014年第10期4卷 791-791页

作者： Zuhal Dag Galip Akturk Levent Filik Ankara Research Hospital Departments of Internal Medicine and Gastroenterology

Dear editorViburnum opulus(***) is a common plathroughout the world especially grown in EuropNorthern Africa and Asia[1].It is used usually homeopathy to reduce smooth muscle tightness relieve general muscle cramping ... 详细信息

关键词： juice editor enough Africa relieve prevention alcohol intake edema sonography

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Carrot juice

China's Foreign Trade 1994年第11期 84-84页

The bottled carrot juice produced by the Kuming Hongda Foodstuffs Corporation is a quality natural drink that uses the best quality, carotene-rich carrots as the main ingredient and advanced high temperature and insta... 详细信息

关键词： juice ingredient preserved nutrition taste carotene Carrot juice drink colour flavor