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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…
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Keywords:
juice concentrate;
spray;
dried apple;
effect ... See more keywords
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Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131015
Abstract: The present study investigates the substitute of apple juice concentrate with some cheap sweeteners including glucose syrup, fructose syrup, and date concentrate, as the most common adulterants. For this purpose, pure and authenticated apple juice…
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Keywords:
apple juice;
glucose syrup;
juice concentrate;
concentrate ... See more keywords
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1
Published in 2020 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2020.103548
Abstract: Abstract In this study, changes in critical quality attributes of pomegranate juice that was evaluated in juice processing line for obtaining clarified pomegranate juice concentrate were investigated. To achieve that juice samples collected from each…
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Keywords:
quality;
pomegranate juice;
juice;
juice concentrate ... See more keywords
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Published in 2017 at "Clinical Interventions in Aging"
DOI: 10.2147/cia.s113597
Abstract: Background Urinary tract infection (UTI) is a common complication among patients with hip fractures. Receiving an indwelling urinary catheter is a risk factor for developing UTIs. Treatment of symptomatic UTIs with antibiotics is expensive and…
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Keywords:
cranberry;
juice concentrate;
cranberry juice;
catheter ... See more keywords
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3
Published in 2023 at "Foods"
DOI: 10.3390/foods12040786
Abstract: Patulin (PAT) is a toxic secondary metabolite produced by Aspergillus sp. and Penicillium sp., which acts as a contaminant of most apples and their products. The internationally recognized HACCP system is selected as the theoretical…
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Keywords:
apple juice;
pat;
apple;
juice concentrate ... See more keywords