scholarly journals Comparative evaluation of the nutritional and sensory quality of different brands of orange-juice in Nigerian market

2013 ◽  
Vol 7 (12) ◽  
pp. 479-484 ◽  
Author(s):  
Joel Ndife
Keyword(s):  
Orange Juice ◽  
Comparative Evaluation ◽  
Sensory Quality

Design of biosystems to provide healthy and safe food—part B: effect on microbial flora and sensory quality of orange juice

2019 ◽  
Vol 245 (3) ◽  
pp. 581-591 ◽  
Author(s):  
Behnoush Maherani ◽  
Mohamed Ali Khlifi ◽  
Stephane Salmieri ◽  
Monique Lacroix
Keyword(s):  
Orange Juice ◽  
Sensory Quality ◽  
Microbial Flora ◽  
Safe Food

Effects of agricultural practices on instrumental colour, mineral content, carotenoid composition, and sensory quality of mandarin orange juice, cv. Hernandina

2008 ◽  
Vol 88 (10) ◽  
pp. 1731-1738 ◽  
Author(s):  
Felipe Beltrán‐González ◽  
Antonio J Pérez‐López ◽  
José M López‐Nicolás ◽  
Ángel A Carbonell‐Barrachina
Keyword(s):  
Orange Juice ◽  
Sensory Quality ◽  
Mineral Content ◽  
Agricultural Practices ◽  
Carotenoid Composition ◽  
Mandarin Orange

Enhancing Microbiological Safety of Fresh Orange Juice by Fruit Immersion in Hot Water and Chemical Sanitizers

1999 ◽  
Vol 62 (7) ◽  
pp. 756-760 ◽  
Author(s):  
STEVEN PAO ◽  
CRAIG L. DAVIS
Keyword(s):  
Orange Juice ◽  
Sensory Quality ◽  
Hot Water ◽  
E Coli ◽  
Log Reduction ◽  
Chemical Treatments ◽  
Natural Microflora ◽  
Chemical Solutions ◽  
Fruit Surface

Trials were conducted with hot water and chemicals to sanitize Valencia oranges contaminated by natural microflora or inoculated with Escherichia coli. Microbial loads and sensory quality of fresh juice extracted from surface-heated fruit were also evaluated. E. coli on fruit surfaces was reduced by either hot water or chemical treatments. An estimated 5-log reduction of E. coli was attained by immersing inoculated fruit in hot water at 80°C for 1 min or 70°C for 2 min. Immersing inoculated fruit in various chemical solutions at about 30°C for 8 min only reduced E. coli by about 1.8- to 3.1-log cycles on nonstem-scar surfaces of the fruit. In general, both hot water and chemical treatments were less effective at removing microflora from the stem-scar area. Rapid hot-water immersions at 80°C for 1 min and 70°C for 2 min reduced both fruit-surface and initial juice microbial loads without altering original sensory quality of fresh juice.

Effects of Pulsed Electric Field Processing and Storage on the Quality and Stability of Single-Strength Orange Juice

2002 ◽  
Vol 65 (10) ◽  
pp. 1623-1627 ◽  
Author(s):  
Z. AYHAN ◽  
Q. H. ZHANG ◽  
D. B. MIN
Keyword(s):  
Field Strength ◽  
Electric Field ◽  
Electric Field Strength ◽  
Orange Juice ◽  
Sensory Quality ◽  
Pulsed Electric Field ◽  
Ethyl Butyrate ◽  
Processing And Storage ◽  
And Storage

The effects of pulsed electric field (PEF) processing on microorganisms in orange juice and on the flavor and color of the juice during storage for 112 days at 4 and 22°C were investigated. Single-strength orange juice was PEF processed at an electric field strength of 35 kV/cm for 59 μs and placed into sterilized glass bottles in a sanitary glove box. PEF-processed orange juice was microbiologically stable at 4 and 22°C for 112 days. PEF processing resulted in significant increases in the hydrocarbons d-limonene, α-pinene, myrecene, and valencene (P ≤ 0.05) but did not have any effect on octanal, decanal, ethyl butyrate, and linalool. The levels of hydrocarbon compounds did not change at 4 and 22°C in 112 days. Octanal, decanal, ethyl butyrate, and linalool levels significantly decreased in 14 days at 4°C and in 2 days at 22°C. The decrease in these compounds did not have a significant effect on the sensory quality of the orange juice (P ≥ 0.05). The microorganisms in PEF-processed orange juice, along with the flavor and color of the juice, remained stable at 4°C for 112 days.

Microbiological and sensory quality of sonicated calcium-added orange juice

LWT ◽  
2010 ◽  
Vol 43 (5) ◽  
pp. 808-813 ◽  
Author(s):  
V.M. Gómez-López ◽  
L. Orsolani ◽  
A. Martínez-Yépez ◽  
M.S. Tapia
Keyword(s):  
Orange Juice ◽  
Sensory Quality
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