This paper presents a review of cactus-pear juice production. Its technological characteristics are considered, as well as the main difficulties in obtaining high-quality juice. Acidity, pigments, aroma, and other components play an important role in the cactus pear juice processing. Betalain and chlorophyll are present in purple and green cactus pear juices, and heat treatment of the juices af...

thermal conductivity is an important property of juices in the prediction of heat- and mass-transfer coefficients and in the design of heat- and mass-transfer equipment for the fruit juice industry. an artificial neural network (ann) was developed to predict thermal conductivity of pear juice. temperature and concentration were input variables. thermal conductivity of juices was outputs. the op...

Peptic oesophagitis and peptic ulceration of the squamous epithelium of the oesophagus are secondary to regurgitation of digestive juices, are most commonly found in those patients where the competence ofthe cardia has been lost through herniation of the stomach into the mediastinum, and have been aptly named by Barrett (1950) " reflux oesophagitis." In the past there has been some discussion a...

This study was designed to investigate the effects of tangerine, orange, and grapefruit juice on the pharmacokinetic pattern of cyclosporine A in rats. Forty male Sprague-Dawley rats were divided into four groups to receive water, orange, tangerine, or grapefruit juices respectively. Water or juices (10 ml/kg) were given orally twice a day for 3 days. Three hours after the 5th dose, cyclosporin...

Various extraction methods have been developed to assess metal bioavailability from sediments. In this study, we compared the extraction of Cd, Cr, and Zn from contaminated sediments using different extractants (normal seawater, acidic seawater of pH = 5. seawater with 1% sodium dodecyl sulfate [SDS], and gut digestive fluids collected in vitro from deposit-feeding peanut worm Sipunculus nudus)...

The objective of the present work was to evaluate physicochemical and sensory quality juices from different grape cultivars resulting two extraction methods. Juices eight (‘Bordô’, ‘SCS 421 Paulina’, ‘BRS Carmem’, ‘Concord’, Cora’, ‘Isabel’, ‘Isabel Precoce’ Violeta’) were prepared using systems: an integral suquifier; adapted heat exchanger. Physicochemical determinations, such as soluble soli...

Background: Lime juice is a nutritious drink, which is generally consumed for its' refreshing properties, nutritive value, vitamin content, and health benefits. Therefore, the chemical and microbiological quality of the traditional and industrial lime juice produced in Kashan city was assessed. Methods: In this descriptive cross-sectional study, a total of 106 samples were collected and screene...

fresh juices of colourful wild berries: cornelian cherry, blackthorn, white beam and elderberry are considered as valuable, highly nutritive beverages and characterized by the high level of vitamins and antioxidant capacity. the concentration process of these juices by membrane osmotic distillation was studied, where only water vapour is eliminated, while the heat sensitive, valuable compounds ...

Anthocyanin colors and factors which stabilize and enhance these labile pigments were studied in this thesis. Berry anthocyanin colors were successfully improved by phenolic acid and natural plant extract addition. The results obtained contribute to the understanding of the chemical behavior of anthocyanins. The color quality of black currant wine was improved by the addition of crowberry juice...