Effect of nonvolatile orange juice components, acid, sugar, and pectin on the flavor threshold of D-limonene in water

1978 ◽  
Vol 26 (1) ◽  
pp. 192-194 ◽  
Author(s):  
Esam M. Ahmed ◽  
Raymond A. Dennison ◽  
Richard H. Dougherty ◽  
Philip E. Shaw
Keyword(s):  
Orange Juice ◽  
Flavor Threshold

Reduction of Orange Allergen Cit s 2 Levels in Fresh Orange Juice with Pineapple Bromelain Enzymatic Treatment

2020 ◽  
Vol 61 (1) ◽  
pp. 17-21
Author(s):  
Kyohei Kiyota ◽  
Masato Yoshimitsu ◽  
Keiji Kajimura ◽  
Tetsuo Yamano
Keyword(s):  
Orange Juice ◽  
Enzymatic Treatment

scholarly journals Consumer Preferences for Private Label Brand vs. National Brand Organic Juice and Eggs: A Latent Class Approach

2021 ◽  
Vol 13 (13) ◽  
pp. 7028
Author(s):  
Ellen J. Van Loo ◽  
Fien Minnens ◽  
Wim Verbeke
Keyword(s):  
Orange Juice ◽  
Latent Class ◽  
Consumer Preferences ◽  
Latent Class Model ◽  
Organic Food ◽  
Food Products ◽  
Organic Production ◽  
Private Label ◽  
National Brand ◽  
Major Barrier

Many retailers have expanded and diversified their private label food product assortment by offering premium-quality private label food products such as organic products. With price being identified as the major barrier for organic food purchases, private label organic food products could be a suitable and more affordable alternative for many consumers. While numerous studies have examined consumer preferences for organic food, very few organic food studies have incorporated the concept of private labels. This study addresses this research gap by studying consumer preferences and willingness to pay for national brand and private label organic food using a latent class model. Specifically, this study analyzes consumer preferences for organic eggs and orange juice and the effect of national branding versus private label. Findings show heterogeneity in consumer preferences for production method and brand, with three consumer segments being identified based on their preferences for both juice and eggs. For eggs, about half of the consumers prefer private label and organic production, whereas one-quarter clearly prefers organic, and another quarter is indifferent about the brand and the organic production. For orange juice, the majority (75%) prefer the national brand. In addition, one-quarter of the consumers prefers organic juice, and about one-third values both organic and the national brand.

scholarly journals THE EFFECT OF ORANGE JUICE ON CALCIUM ASSIMILATION

1939 ◽  
Vol 130 (1) ◽  
pp. 87-95
Author(s):  
Caroline Sherman Lanford
Keyword(s):  
Orange Juice

Effect Of Water On Head Space-Gas Chromatography Odorants Signals From Orange Juice: A Possible Influence On Odor Intensity

LWT ◽  
2021 ◽  
pp. 111712
Author(s):  
David Reznik ◽  
Aviv Kaplan ◽  
Igal Gozlan ◽  
Gefen Ronen-Eliraz ◽  
Dror Avisar
Keyword(s):  
Gas Chromatography ◽  
Orange Juice ◽  
Odor Intensity ◽  
Effect Of Water ◽  
Head Space ◽  
Head Space Gas Chromatography

scholarly journals Erratum: Bosch-Sierra, N., et al. Effect of Fibre-Enriched Orange Juice on Postprandial Glycaemic Response and Satiety in Healthy Individuals: An Acute, Randomised, Placebo-Controlled, Double-Blind, Crossover Study. Nutrients 2019, 11, 3014

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 696
Author(s):  
Neus Bosch-Sierra ◽  
Roger Marqués-Cardete ◽  
Aránzazu Gurrea-Martínez ◽  
Carmen Grau-Del Valle ◽  
Clara Talens ◽  
...  
Keyword(s):  
Crossover Study ◽  
Orange Juice ◽  
Healthy Individuals ◽  
Glycaemic Response ◽  
Double Blind ◽  
Blind Crossover Study ◽  
Double Blind Crossover Study

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