Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00391-7
Abstract: Watermelon ( Citrullus lanatus ) is important in the fruit juice industry. The aim of this study was to determine the pH, titratable acidity, Brix, color properties, lycopene, ascorbic acid, total phenolic concentration, total flavonoid… read more here.
Keywords: watermelon; juice yellow; yellow watermelon; red watermelon ... See more keywords
Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.02.022
Abstract: Qualitative and quantitative analysis and odor active value (OAV) calculation were applied to identify the aroma-active compounds of fresh watermelon juice in five varieties: Seedless, Jingxin, Lianfa, Qilin, and Texiaofeng. Principal component analysis and cluster… read more here.
Keywords: watermelon; aroma; analysis; five varieties ... See more keywords
Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cleaner Production"
DOI: 10.1016/j.jclepro.2016.09.015
Abstract: Abstract The energy balance and life cycle assessment (LCA) of conventional (thermal) and alternative (pulsed electric fields (PEF) and high pressure processing (HPP)) technologies for preservation of tomato and watermelon juice have been evaluated. A… read more here.
Keywords: production; energy; tomato; juice ... See more keywords
Ohmic heating assisted polyphenol oxidase inactivation of watermelon juice: Effects of the treatment on pH, lycopene, total phenolic content, and color of the juice
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13271
Abstract: Fresh watermelon juice was treated at 90 8C by hot-water (HW) and ohmic (OH) treatment (with SS:316 electrodes) for 15, 30, 45 and 60 sec. PPO activity was reduced to 36.15 and 8.87% in 60… read more here.
Keywords: color; treatment; inactivation; juice ... See more keywords
Watermelon juice concentration using ultrafiltration: Analysis of sugar and ascorbic acid
Sign Up to like & getrecommendations! Published in 2017 at "Food Science and Technology International"
DOI: 10.1177/1082013217714672
Abstract: Raw watermelon juice was concentrated in a laboratory-scale flat-plate ultrafiltration system incorporating polyethersulfone membranes with a molecular weight cutoff of 5 kDa. The experiments have been carried out over a wide range of transmembrane pressures (100–300 kPa).… read more here.
Keywords: juice concentration; watermelon juice; ascorbic acid;
Calidad y fertilidad del semen de conejo diluido con jugo de sandía.
Sign Up to like & getrecommendations! Published in 2020 at "Archivos De Zootecnia"
DOI: 10.21071/az.v69i266.5108
Abstract: A study was designed to evaluate the suitability of watermelon juice as rabbit semen diluent and conception rate of does inseminated. Ripe watermelon (Citrus lanatus) was obtained and processed into juice using the standard procedure.… read more here.
Keywords: juice; watermelon juice; rate; rabbit semen ... See more keywords
Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography–Olfactometry–Mass Spectrometry, Aroma Recombination, and Omission Experiments
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DOI: 10.3390/foods9020227
Abstract: Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled… read more here.
Keywords: flavor compounds; key flavor; flavor; treated watermelon ... See more keywords