نتایج جستجو برای: titratable acidity of orange juice

تعداد نتایج: 21166690  

Journal: :Clinical pharmacology and therapeutics 1999
D J Edwards M E Fitzsimmons E G Schuetz K Yasuda M P Ducharme L H Warbasse P M Woster J D Schuetz P Watkins

BACKGROUND 6',7'-Dihydroxybergamottin is a furanocoumarin that inhibits CYP3A4 and is found in grapefruit juice and Seville orange juice. Grapefruit juice increases the oral bioavailability of many CYP3A4 substrates, including cyclosporine (INN, ciclosporin), but intestinal P-glycoprotein may be a more important determinant of cyclosporine availability. OBJECTIVES To evaluate the contribution...

Journal: :International journal of food sciences and nutrition 2010
Emmanuel Ohene Afoakwa Philip Roger Aidoo Randy Adjonu

Studies were conducted to evaluate the combined effects of spontaneous fermentation and amylase-rich flours (ARF) on some nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize. A 2 x 3 x 3 factorial design, with fermentation medium, fermentation time and ARF level, was performed. The blends were fermented for the specific times and analysed for their tit...

2011
Chanothai Hengtrakool Boonlert Kukiattrakoon Ureporn Kedjarune-Leggat

OBJECTIVES This study investigated the titratable acidity and erosive potential of acidic agents on the microhardness and surface micromorphology of four restorative materials. METHODS Forty-seven discs of each restorative material; metal-reinforced glass ionomer cement (Ketac-S), resin-modified glass ionomer cement (Fuji II LC), resin composite (Filtek Z250) and amalgam (Valiant-Ph.D.), 12 m...

2011
Dragan Milenkovic Christiane Deval Claude Dubray Andrzej Mazur Christine Morand

BACKGROUND We previously showed, in healthy, middle-aged, moderately overweight men, that orange juice decreases diastolic blood pressure and significantly improves postprandial microvascular endothelial reactivity and that hesperidin could be causally linked to the observed beneficial effect of orange juice. The objective was to determine the effect of chronic consumption of orange juice on th...

Journal: :The American journal of clinical nutrition 2010
Rachael M Biancuzzo Azzie Young Douglass Bibuld Mona H Cai Michael R Winter Ellen K Klein Allen Ameri Richard Reitz Wael Salameh Tai C Chen Michael F Holick

BACKGROUND Vitamin D has been added to calcium-fortified orange juice. It is unknown whether vitamin D is as bioavailable from orange juice as it is from supplements. OBJECTIVES The objective was to compare the bioavailability of vitamin D(2) and vitamin D(3) from orange juice with that from vitamin D(2) and vitamin D(3) supplements. A secondary aim was to determine which form of vitamin D is...

اصغری , محمد رضا, رسمی, یوسف, روحی, زهره,

Application of polyamines has been reported to improve shelf life in different fruits. In this research the effect of different concentrations of putrescine with hot water on postharvest life of kiwifruit (Actinidia deliciosa cv. Hayward) at 0 ± 0.5°C was studied. Fruits were treated with putrescine (0, 1 and 2 mmol/L) and stored for 16 weeks. Fruit quality attributes assessment including firmn...

2013
C. T. Bamise

This in vitro study sought to evaluate nine different sport and energy drinks (B Star Energy drink, London Best Energy Drink, Hippo Energy drink, Lucozade Boost Energy fast, Hype Energy, Vita 500 Energy drink, Lucozade Sport, Power horse Energy drink and Red Bull Energy drink) in terms of initial pH and titratable acidity. Initial pH was measured in triplicate for the nine beverages. The titrat...

Journal: :Plant physiology 1995
C Canel J N Bailey-Serres M L Roose

Organic acid accumulation in the vacuole of juice cells of citrus fruits is a developmentally regulated process, the degree and timing of which varies greatly among species and varieties and is highly susceptible to environmental conditions (Clements, 1963; Ting and Vines, 1966; Vandercook, 1977). Total titratable acidity of the fruit juice of the acidless pummelo 2240 (Citrus maxima [Burm.] Me...

ژورنال: علوم آب و خاک 2004
برات قبادیان, , غلامرضا چگینی, , محسن برکتین, ,

The difficulties in the storage of fruit juice and the use of juice powder in various food processing industries has made the juice powder attractive to consumers and producers. Making powder from fruit juice is one of the most complex methods of fruit processing.The hygroscopic nature of fruit juice component and its thermoplastic properties has caused the drying time control and the transport...

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