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Listar por palabra clave "Fruit juices"

Mostrando ítems 1-8 de 8

Comparative Study of Monoclonal and Recombinant Antibody-Based Immunoassays for Fungicide Analysis in Fruit juices

Moreno Tamarit, Mª José; Plana Andani, Emma; Manclus Ciscar, Juan José; Montoya Baides, Ángel (Springer Verlag (Germany), 2014-02)

[EN] A comparative study of the analytical performance of enzyme-linked immunosorbent assays (ELISAs), based on monoclonal and recombinant antibodies, for the determination of fungicide residues in fruit juices has been ...
Development and application of recombinant antibody-based immunoassays to tetraconazole residue analysis in fruit juices

Plana Andani, Emma; Moreno Tamarit, Mª José; Montoya Baides, Ángel; Manclus Ciscar, Juan José (Elsevier, 2014-01-15)

Tetraconazole is currently used as a fungicide in fruit and vegetables. The aim of this work was the development of immunochemical techniques based on recombinant antibodies for the screening of tetraconazole residues in ...
Fiber from tangerine juice industry

Marti, N.; Saura, D.; Fuentes, E.; Lizama Abad, Victoria; Garcia, E.; Mico-Ballester, M. J.; Lorente, J. (Elsevier, 2011)

The four main tangerine varieties (Oroval, Hernandina, Fortuna and Clemenville) processed in the Mediterranean region were analyzed for juice yield, diverse by-products obtained in industrial processing (peel, core and ...
Homogenization pressures applied to citrus juice manufacturing. Functional properties and application

Betoret Valls, María Ester; Sentandreu Vicente, Enrique; Betoret Valls, Noelia; Fito Maupoey, Pedro (Elsevier, 2012-07)

[EN] Homogenization is a unit operation that can be incorporated in citrus juice manufacturing to improve chemical and physical characteristics relevant for use in subsequent processing operations. The aim of this study ...
Potential of Plant Exosome Vesicles from Grapefruit (Citrus × paradisi) and Tomato (Solanum lycopersicum) Juices as Functional Ingredients and Targeted Drug Delivery Vehicles

Kilasoniya, Alina; Garaeva, Luiza; Shtam, Tatiana; Spitsyna, Anastasiia; Putevich, Elena; Moreno-Chamba, Bryan; Salazar-Bermeo, Julio; Komarova, Elena; Malek, Anastasia; Valero, Manuel; Saura, Domingo (MDPI, 2023-04)

[EN] Plant-derived extracellular vesicles (PEVs) have gained attention as promising bioactive nutraceutical molecules; their presence in common fruit juices has increased their significance because human interaction is ...
Reverse osmosis concentration of press liquid from orange juice solid wastes:flux decline mechanisms

Garcia-Castello, Esperanza M.; Mayor López, Luis; Chorques, S.; Argüelles Foix, Angel Luís; Vidal Brotons, Daniel José; Gras Romero, María Luisa (Elsevier, 2011-10)

Orange juice production produces high amount of solid waste. An alternative for these wastes is their pressing with lime to obtain a press liquor stream and a dried solid for cattle feeding. The press liquor (around 10 ...
Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin

Arilla, Elías; Martínez-Monzó, Javier; Chis, Maria Simona; Corina Farcas, Anca; Socaci, Sonia Ancuta; Codoñer-Franch, Pilar; García-Segovia, Purificación; Igual Ramo, Marta (MDPI AG, 2023-11)

[EN] The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the ...
Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration without Thermal Treatment

Igual Ramo, Marta; Castelló Gómez, María Luisa; Ortolá Ortolá, Mª Dolores; Andrés Grau, Ana María (De GruyterBerkeley Electronic Press, 2011)

The traditional way of preparing persimmon jam produces astringent flavours due to the conversion of insoluble tannins into soluble tannins as a consequence of the high temperatures used in the process. For this reason, a ...