The purpose of this in vitro study was to quantify the alterations on human root dentin permeability after exposure to different acid fruit juices and to evaluate the effect of toothbrushing with electric or sonic toothbrush after acid exposure. The root dentin of 50 extracted third molars was exposed with a high speed bur. Crowns were sectioned above the cementoenamel junction and root fragmen...

pomegranate fruit is a rich source of bioactive compounds. the serious concern over unprocessed fruit juices is microbial contamination, which effectively inactivated by thermal processing, but it significantly affects juice functional compounds. therefore, the effect of gamma irradiation and ultrasonic on inoculated microbial to pomegranate juices was studied.two pomegranate cultivars were pur...

The food industry is playing an increasing role in the development and marketing of new products although little is known regarding the bioavailability of the phytochemicals they contain. Our aim was to assess the effect of the presence of absorption modifiers (milk and iron) on the in vitro bioaccessibility and the serum response in vivo of carotenoids and alpha-tocopherol from fruit juices. T...

The fluoride content of commercially prepared strained fruit juices was assessed using a fluoride ion-specific electrode in conjunction with a reference electrode. Most of the products contained less than 0.33 gg of fluoride per ml, but six of the 18 products contained more than 0.50 gg of fluoride per ml. When used in normal quantities, the fluoride content of commercially prepared strained fr...

The biosensor for monitoring asparagine levels in Fruit juices was developed in present research work. Lasparaginase (biocomponent) has been extracted from Withania somnifera (L) Dunal, and immobilized into TEOS hydrosol gel-chitosan matrix. Kinetic characterization of both native and immobilized enzyme was compared. Response time studies had been carried out by Phenol Red indicator coimmobiliz...

This work was designed to the study some heat resistance characteristics of the isolates obtained in relation to fruit processing parameters. The effect of heat (85, 90 , 92.5 0 and 95 C) in combination with common fruit products preservatives (sodium benzoate and citric acid) and sugars (fructose and sucrose) on inactivation of ascospores of N. fischeri and T. flavus was studied in water, phos...

Membrane technology for the processing of fruit juices and beverages has been applied mainly for clarification using ultrafiltration and microfiltration, and for concentration using reverse osmosis. The effects of product preparation, membrane selection, and operating parameters are important factors influencing filtration rate and product quality. Technological advances related to the developm...

Commonwealth contributions to the British diet 69 were much lower than in 1939, the decline would not appear to be permanent; it is partly explained by heavy sales to the Continent. The Union can supply processed fruit-jam, marmalade, canned fruit, dried fruit, fruit pulp and fruit juices-in substantial quantities. With some, e.g. dried fruit and fruit juices, the price obtainable militates aga...

Commonwealth contributions to the British diet 69 were much lower than in 1939, the decline would not appear to be permanent; it is partly explained by heavy sales to the Continent. The Union can supply processed fruit-jam, marmalade, canned fruit, dried fruit, fruit pulp and fruit juices-in substantial quantities. With some, e.g. dried fruit and fruit juices, the price obtainable militates aga...