Determination of apple juice authenticity using gas chromatography-mass spectrometry, volt-ampere and new conductometric methods.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9003
Abstract: BACKGROUND Organoleptic properties and positive health effect on consumers both justify the importance of determining apple juice authenticity with respect to retail and wholesale trade networks worldwide. RESULTS Adulteration of apple juice through dilution with… read more here.
Keywords: gas chromatography; determination; apple; juice authenticity ... See more keywords
Binary-solvent-based ionic-liquid-assisted surfactant-enhanced emulsification microextraction for the determination of four fungicides in apple juice and apple vinegar.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of separation science"
DOI: 10.1002/jssc.201601001
Abstract: A binary-solvent-based ionic-liquid-assisted surfactant-enhanced emulsification microextraction method was developed for the separation/preconcentration and determination of four fungicides (pyrimethanil, fludioxonil, cyprodynil, pyraclostrobin) in apple juice and apple vinegar. A nonchlorinated solvent amyl acetate, which has a… read more here.
Keywords: ionic liquid; binary solvent; solvent; apple ... See more keywords
Hybrid neural network modeling and particle swarm optimization for improved ethanol production from cashew apple juice
Sign Up to like & getrecommendations! Published in 2020 at "Bioprocess and Biosystems Engineering"
DOI: 10.1007/s00449-020-02445-y
Abstract: A hybrid neural model (HNM) and particle swarm optimization (PSO) was used to optimize ethanol production by a flocculating yeast, grown on cashew apple juice. HNM was obtained by combining artificial neural network (ANN), which… read more here.
Keywords: hybrid neural; cashew apple; swarm optimization; particle swarm ... See more keywords
Effect of Bacillus cereus peptide conjugated with nanoporous silica on inactivation of Listeria monocytogenes in apple juice, as an ecofriendly preservative
Sign Up to like & getrecommendations! Published in 2018 at "Environmental Science and Pollution Research"
DOI: 10.1007/s11356-018-2882-5
Abstract: Bacteriocins are ribosomally synthesized antimicrobial proteins/peptides. They are of great interest in the food processing industries as potential natural preservative agent to control food-borne pathogens. Bacillus spp. are one among the potential probiotics receiving more… read more here.
Keywords: bacillus cereus; apple juice; juice; food ... See more keywords
Clarification of Apple Juice Using New Generation Nanocomposite Membranes Fabricated with TiO2 and Al2O3 Nanoparticles
Sign Up to like & getrecommendations! Published in 2019 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-019-02373-0
Abstract: To enhance anti-fouling properties of polymeric membranes during apple juice clarification, PSF/PEI (20/2 wt%) ultrafiltration (UF) membranes were modified with TiO2 and Al2O3 nanoparticles using the phase inversion method. Turbid apple juice samples were clarified… read more here.
Keywords: nanocomposite membranes; apple juice; membrane; al2o3 ... See more keywords
Development and validation of a liquid chromatographic tandem mass spectrometric method for the analysis of patulin in apple and apple juice.
Sign Up to like & getrecommendations! Published in 2021 at "Mycotoxin research"
DOI: 10.1007/s12550-021-00422-2
Abstract: This study reports a robust and sensitive method for rapid testing of patulin in apple and apple juice. The method involved extraction of homogenised samples (10 g) with ethyl acetate (10 mL) and clean up by dispersive-solid… read more here.
Keywords: apple juice; patulin apple; method; apple ... See more keywords
Effect of different carriers on microstructure and physical characteristics of spray dried apple juice concentrate
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3235-6
Abstract: Adhesion is the most important factor in product loss in the spray drying of syrups and juices. The main solution to reduce adhesion is using drying aids. The aim of this study was to evaluate… read more here.
Keywords: juice concentrate; spray; dried apple; effect ... See more keywords
Effects of heat and shallot (Allium ascalonicum L.) supplementation on nutritional quality and enzymatic browning of apple juice
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03882-8
Abstract: AbstractThis study investigated the effects of shallot (Allium ascalonicum L.) supplementation on improved nutritional quality and browning index of apple juice, specifically by comparing between heated (96 °C, 30 min) and unheated apple juice. The results showed… read more here.
Keywords: supplementation; quality; shallot; apple ... See more keywords
Films from cashew byproducts: cashew gum and bacterial cellulose from cashew apple juice
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04709-7
Abstract: Abstract Cashew is a major crop in several tropical countries. Its cultivation is mostly aimed to the production of cashew nuts, whereas its byproducts (including cashew tree gum and cashew apples) are underutilized. In this… read more here.
Keywords: cashew; apple juice; bacterial cellulose; cashew apple ... See more keywords
Detection and quantification of Alicyclobacillus acidoterrestris by electrical impedance in apple juice.
Sign Up to like & getrecommendations! Published in 2017 at "Food microbiology"
DOI: 10.1016/j.fm.2017.06.016
Abstract: Alicyclobacillus acidoterrestris is a thermotolerant bacterium able to grow in fruit juices and drinks, as the spoilage by Alicyclobacillus in the final product does not product any gas, but leads to a "medicine flavor" due… read more here.
Keywords: microbiology; apple juice; electrical impedance; impedance ... See more keywords
Effects of dielectric barrier discharge plasma on the inactivation of Zygosaccharomyces rouxii and quality of apple juice.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.02.008
Abstract: This work aimed to evaluate the effects of dielectric barrier discharge (DBD) plasma on inactivation of spoilage yeast Zygosaccharomyces rouxii (Z. rouxii), in apple juice. Results showed that DBD plasma treatment at 90 W for 140 s… read more here.
Keywords: plasma; dbd plasma; inactivation; apple juice ... See more keywords