ライフサイエンスコーパス: fruit juice

1 d the lower to orange juice (32.638 mg/100mL fruit juice).

2 mically complex backgrounds such as beer and fruit juice.

3 lied for the sample preparation of processed fruit juice.

4 of daily servings of sweetened beverages and fruit juice.

5 ge with different flavours, soybean milk and fruit juice.

6 o optimize the operating parameters for each fruit juice.

7 the total antioxidant capacity in commercial fruit juice.

8 71 used to evaluate anthocyanins profiles of fruit juices.

9 ing total polyphenols contents of commercial fruit juices.

10 even from complex matrices such as meats and fruit juices.

11 71 used to evaluate anthocyanins profiles of fruit juices.

12 holds promise for the analysis of commercial fruit juices.

13 er dietary sweet-food intakes from fruit and fruit juices.

14 mployed for glucose determination in various fruit juices.

15 y applied for quantitation of carotenoids in fruit juices.

16 uccess rate in the recognition of the eleven-fruit juices.

17 r the screening of tetraconazole residues in fruit juices.

18 ecies in water samples and total antimony in fruit juices.

19 enhancing the health promoting properties of fruit juices.

20 s evaluated in a real food system i.e. mixed fruit juices.

21 the turbidity and undesirable cloudiness in fruits juices.

22 ence was explained by greater intake of 100% fruit juice (0.10 cup-equivalents/d; 95% CI: 0.02, 0.17

23 ervings/d) and decreased consumption of 100% fruit juice (0.11 servings/d; 95% CI, 0.04-0.18 servings

24 tal SCBs: 0.05 SDS (95% CI: 0.01, 0.08 SDS); fruit juice: 0.04 SDS (95% CI: 0.01, 0.06 SDS)] of the 6

25 Addition of kordoi fruit juice (4%) and bamboo shoot extract (6%) had a sig

26 e grains (95% CI: -57%, -15%), 44% more 100% fruit juice (95% CI: 0%, 107%), 56% more potatoes (95% C

27 nant analysis allowed the differentiation of fruit juices according to the fruit type, whereas multip

28 it is an expensive functional food, cheaper fruit juices addition (i.e., grape and apple juices) or

29 e determination of naringenin enantiomers in fruit juices after salting-out-assisted liquid-liquid ex

30 the discrete delivery of small quantities of fruit juice, along with a control experiment in which ju

31 n, profenofos, and chlorpyrifos) residues in fruit juice and aqueous samples.

32 by incorporating kordoi (Averrhoa carambola) fruit juice and bamboo (Bambusa polymorpha) shoot extrac

33 mildly pleasurable stimuli, orally delivered fruit juice and water.

34 It could also detect formaldehyde in fruit juice and wine samples indicating its stability an

35 is suitable for the detection of ethanol in fruit juices and for the baseline breath ethanol concent

36 nd their influence on the iridoid content of fruit juices and fresh and freeze-dried pomaces.

37 ntioxidant capacity (TAC) of some commercial fruit juices and herbal teas without preliminary treatme

38 Moreover, beverages of 100% fruit juices and soft drinks prepared with mineral water

39 c acid present in various fruits, commercial fruit juices and sprouted food grains.

40 ification purposes for vitamin C analysis of fruits, juices and fruit pulps matrices.

41 ence material (RM) for vitamin C analysis in fruits, juices and in fruit pulps is described.

42 esponded to bilberry juice (607.324 mg/100mL fruit juice) and the lower to orange juice (32.638 mg/10

43 beverage consumption (both with and without fruit juices) and its contribution to free sugar and ene

44 analyse selected analytes in river water and fruit juice, and diazinon was found at ngmL(-1) concentr

45 ween consumption of low- and whole-fat milk, fruit juice, and sugar-sweetened beverages (SSBs) and ca

46 At each assessment, beverage intake (milk, fruit juice, and sweetened beverages) and energy intake

47 ons were observed with citrus fruits, citrus fruit juice, and vitamin-C-rich fruits and vegetables, i

48 opriate intake of sugar-sweetened beverages, fruit juice, and whole milk is associated with obesity a

49 energy, calcium, milk, sweetened beverages, fruit juices, and non-energy-containing beverages were m

50 reporting (frequency x amount) of Kool-aid, fruit juices, and nondietary soda intake, expressed as s

51 known concentrations and with tea infusions, fruit juices, and vegetable extracts.

52 Availability of fruit, fruit juices, and vegetables has increased.

53 recent increases in added sweeteners, fruit, fruit juices, and vegetables.

54 Fruit juice antioxidant activity was evaluated on the ba

55 6)cfu/g in yogurts, however, the addition of fruit juice appeared to support the viability of lactoba

56 Feedback was provided by means of fruit juice, as in studies with monkeys.

57 r the screening of tetraconazole residues in fruit juices at regulatory levels.

58 These biosensors measured TG level in fruit juices, beverages, sera and urine samples and reus

59 In addition, intakes of total SCBs and fruit juice, but not of soda or concentrate, were associ

60 he determination of organic acids in several fruit juices by capillary zone electrophoresis (CZE) wit

61 The analytes were extracted from fruit juices by dispersive solid-phase extraction using

62 step prior to As, Sb and Se measurements in fruit juices by HG-ICP-OES, thus could be adequate for t

63 multaneous determination of As, Sb and Se in fruit juices by hydride generation inductively coupled p

64 Cr, Cu, Fe, Mg, Mn, Ni, P, Pb, Sr and Zn in fruit juices by inductively coupled plasma atomic emissi

65 henolic contents (TPC) and antioxidants from fruit juices by the application of surfactants formulati

66 A higher consumption of full fat milk and fruit juices by toddlers and school children were observ

67 Non-enzymatic browning during storage of fruit juice causes the development of brown color and of

68 atalyst was characterized and then tested in fruit juice clarification reaching up to 45% phenol redu

69 -glucose sweeteners like sucrose, honey, and fruit juice concentrates.

70 ion between self-reported SSB, ASB, and 100% fruit juice consumption and T2D risk over 14 y of follow

71 iations were not found between raw fruit and fruit juice consumption of individuals and BP.

72 as to quantify associations of raw fruit and fruit juice consumption with BP by using cross-sectional

73 No association was observed for 100% fruit juice consumption.

74 ace covered with plastic film, such as milk, fruit juice, cream, pudding and tuna samples were used.

75 d that the replacement of 1 serving SSBs and fruit juices/d by 1 cup plain water/d was associated wit

76 including beer, cow's milk, red wine, mixed fruit juice, date, apple, orange, grapefruit, egg and ho

77 nges are important quality defects of cloudy fruit juices determining consumer acceptability.

78 However, the beneficial effect of fruit juices enriched with PBE (0.5 g/L) on gut microbio

79 Fresh fruit juices enriched with PBE showed the highest inhibi

80 The selective antimicrobial effect of fruit juices enriched with pine bark extract (PBE) (0.5

81 tra- and inter-day instrument precisions for fruit juices, expressed as RSD, were 2.2% and 2.4% for H

82 tudy investigated the effect of two tropical fruit juices (FA and FB) on lipid peroxidation and antio

83 commercialised in 2012 from three different fruit juice factories was investigated.

84 ("XXXX") or visceroappetitive/interoceptive (fruit juice) feedback for correct responses to adjacent

85 d beverages, milk based fruit juice (MFJPS), fruit juice (FJPS) and milk beverage (MPS), were stored

86 wenty healthy adults consumed only vegetable/fruit juices for 3 days followed by 14 days of customary

87 at approximately 96% of total Se in cladode, fruit juice, fruit pulp, and seed is carbon-Se-carbon (C

88 Testing with real samples (soft drinks, fruit juices) gave good correlation of the method with i

89 y the main polyphenols present in commercial fruit juices in a 28-min chromatogram.

90 The clarification step represents, in fruit juices industries, a bottleneck process because re

91 rrestris causes significant safety issues in fruit juice industry; therefore also the antimicrobial e

92 Neither artificially sweetened soda nor fruit juice intake >/=1 cup/d was significantly associat

93 beverage intake at age 5 y, but not milk or fruit juice intake, was positively associated with adipo

94 Fruit juice intake, which was negligible in Asia, was no

95 roduction, pectin hydrolysis, debittering of fruit juices, interesterification of food fats and oils,

96 and stability in samples like milk, wine and fruit juice matrix were studied and we could detect HCHO

97 t sterol (PS)-enriched beverages, milk based fruit juice (MFJPS), fruit juice (FJPS) and milk beverag

98 ons to control quality degradation of cloudy fruit juice might offer new opportunities.

99 quantitative measurements was also tested on fruit juice mixtures.

100 , cereal, and fruit and loaded moderately on fruit juice, nonwhite bread, nuts and seeds, whole grain

101 The fruit juice of Morinda citrifolia (noni), a plant origin

102 Antioxidant properties of fruit juices of six Viburnum opulus genotypes were evalu

103 Fruit juices of strawberry, American cranberry, bilberry

104 n on the independent effect of raw fruit and fruit juice on BP.

105 ts extend these findings to primary rewards (fruit juice or water) and time delays of minutes instead

106 y 100 pg/mL) in such complex media as wines, fruit juices, or cosmetic formulation.

107 The consumption of black tea, green tea, fruit juices, or soft drinks was not associated with ris

108 or change outcomes, including an increase in fruit, juice, or vegetable consumption; an increase in p

109 ainst glaucoma in those consuming more fruit/fruit juices (P = .023), fresh oranges (P = .002), fresh

110 An imitation of industrial potato fruit juice (PFJ) was prepared, using Canadian variety o

111 rated treatment over individual exposure for fruit juice preservation.

112 d(II) and Zn(II) by SPE from bread, rice and fruit juice prior to FAAS determination.

113 able bioactives is pomace, a by-product from fruit juice processing industry.

114 Vegetable/fruit juices provide polyphenols, oligosaccharides, fibe

115 his method was applied to bottled waters and fruit juices purchased in Kaohsiung, Taiwan.

116 The major complications in fruit juice quality improvement are the presence of poly

117 lycopene, prolonged vine life, and enhanced fruit juice quality.

118 wer risks with greater intakes (e.g., citrus fruit juice quintile 5 vs. quintile 1 relative risk = 0.

119 = 0.001) and higher consumption of fruit and fruit juices (r = 0.45, P </= 0.02).

120 aded, battered, or canned vegetables; fruit; fruit juice; refined grain; whole grain; dairy; legumes;

121 ce (RR, 0.81; 95% CI, 0.68-0.96), and citrus fruit juice (RR, 0.75; 95% CI, 0.61-0.93) contributed mo

122 A commercial fruit juice sample was analysed using the developed assa

123 s and 3 betacyanin were also detected in the fruit juice samples and indicaxanthin, betanin and isobe

124 Four processed fruit juice samples commercialized in Brazil (strawberry

125 ug/mL and 130.4-1090.0mug/mL for ice-tea and fruit juice samples, respectively.

126 e concentration of UA, AA and Cr in milk and fruit juice samples.

127 ination of naringenin enantiomers in various fruit juices samples.

128 Some of the real fruits juice samples showed the presence of some pestici

129 on of ascorbic acid (AA) in heated simulated fruit juices (SFJs) was established.

130 Addition of fruit juice significantly increased the syneresis, and d

131 , we examined different types of SCBs (i.e., fruit juice, soda, and concentrate).We included 3312 mot

132 specific determination of fructose in honey, fruit juices, soft and energy drinks.

133 tive compounds and antioxidant capacity in a fruit juice-Stevia rebaudiana mixture processed by pulse

134 tive scores, while less healthy plant foods (fruit juices, sweetened beverages, refined grains, potat

135 ultraviolet light (UV, 254nm) processing of fruit juices that can adversely affect product quality.

136 These results suggest that fruits or fruit juices that contain vitamin C and/or potassium may

137 tudy controlled FA delivery and stability in fruit juices to reduce potential over-fortification risk

138 nificant effect on any quality parameters of fruit juices under studied operating parameters of RO.

139 dition of anthocyanin-rich plants or cheaper fruit juices used as bulking and diluting agents.

140 ees C for 4; 15; 30; and 60s) on the passion fruit juice using an Armfield pasteurizer.

141 concept, classification of various Tunisian fruit juices using a low-level of abstraction data fusio

142 hosphate and carbamate pesticide residues in fruit juices using ultra performance liquid chromatograp

143 ifferent commercial brands along with eleven fruit juice varieties were characterised using the e-Nos

144 ps to characterize plant food intake (fruit, fruit juice, vegetables, nuts, legumes, whole grains, an

145 V. opulus var. sargentii fruit juice was a remarkably stronger antioxidant than t

146 Total amount of polyphenols in a fruit juice was estimated as total individual polyphenol

147 ions) of fruit and vegetable daily intake if fruit juice was excluded and an improvement of 0.32 port

148 32 portions (95% CI: 0.14, 0.50 portions) if fruit juice was included.

149 ver, substitution of plain water for SSBs or fruit juices was estimated to be associated with modestl

150 were the delta(2)H and delta(18)O content of fruit juice water; the delta(13)C and (D/H)I content of

151 men who ate 3 or more servings/day of fruits/fruit juices were 79% (odds ratio [OR] = 0.21; 95% confi

152 Next, several commercial fruit juices were analyzed, and the organic acid content

153 ysico-chemical and antioxidant properties of fruit juices were evaluated to optimize the operating pa

154 If fruit juices were excluded from the category of sugar-sw

155 Potatoes, legumes, and fruit juices were not included in our definition of frui

156 0, FB200, FB400) were efficiently reduced by fruit juices when compared with control; whereas HDL-c i

157 mentary and comprehensive information of the fruit juices which outperformed the performance of each

158 Low intakes of orange and other fruit juices, which were the largest source of vitamin C

159 od mediums where these reactions take place (fruit juices, wine, jams etc.).

160 erages containing low-calorie sweeteners and fruit juices with cardiometabolic outcomes, since decisi

161 r the rapid detection of the adulteration of fruit juices with cheaper alternatives.

162 the substitution of plain water for SSBs and fruit juices with incident type 2 diabetes (T2D) in US w

163 such as sugar-sweetened beverages (SSBs) and fruit juices with noncaloric beverages such as plain wat

164 sample matrixes, such as seawater, salt, and fruit juices, with relative recoveries within the range

165 r improving the nutritional value of blended fruit juices without impairing their sensory quality.