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Microbiological Quality of Commercial Fruit Juices quality improvement of fruit juices and dietetic drinks
Fruit juices are used for their nutritional value, thirst quenching properties and stimulating effect or for their medicinal values. Due to poor hygienic conditions during processing and packaging, fruit juices are becoming a health hazard. Many outbreaks are caused by consuming poor quality juices. Food borne infections are caused by eating food or drinking beverages contaminated with bacteria and parasites. Most of the food borne infections remains undiagnosed and unreported due to poor documentation system and failure in the implementation of law regarding food borne diseases in Pakistan. The present study was conducted to compare the quality of commercial fruit juices so as to provide data for local authorities to deal food security issue.
6490 RUR
Soft drinks and juices available in Bangladesh quality improvement of fruit juices and dietetic drinks
Soft drinks and juices are very popular to all kinds of people. Especially children like to drink different kinds of soft drinks. In Bangladesh, most teenagers prefer soft drinks, energy drinks and juices. When consumed normally, soft drinks are safe for both children and adults and pose no risk to health. However, most of the soft drinks have low pH which is harmful for body if taken in excess. Stomach disorders e.g. indigestion, nausea, gas, gastric reflux etc. are symptoms that are caused by excess acidity in the gastric region. Frequent consumption of soft drinks may cause osteoporosis and increase the risk of kidney problems i.e. kidney stone formation. Over consumption of fructose, particularly in the form of soft drinks, leads to an increase in blood pressure. Soft drink consumption is a strong predictor of heartburn. Many different forms of arthritis are the result of acid accumulation from the blood into the joints and wrists. Soft drinks are responsible for doubling or tripling the incidence of tooth decay. Our study determined the pH levels of commonly available soft drinks and juices in Bangladeshi market and found out the different harmful health hazards.
4919 RUR
Bacteriological Safety of Freshly Squeezed Fruit Juices in Ethiopia quality improvement of fruit juices and dietetic drinks
Consumption of freshly squeezed fruit juices could play an important role in enhancing consumers’ health through inhibition of breast cancer, congestive heart failure (CHF), urinary tract infection and improve blood lipid profiles in people affected by hyper-cholesterolemia. On the contrary, consuming juices processed under unhygienic conditions that contain Salmonella, Staphylococcus aureus, and pathogenic E. coli might be associated with food borne illnesses and food borne outbreaks. Therefore, juice vendors that produce freshly squeezed fruit juices should be aware that preventative measures through food safety control strategies is important.I hope this book will give you ample information how to culture and isolate bacteria from fruit juices and water samples. It will also analyzes the overall sanitary conditions of juice houses and food handlers as well.
5590 RUR
Incidence of E.coli O157:H7 in fresh juices quality improvement of fruit juices and dietetic drinks
There are reports of food borne illnesses associated with the consumption of fruit juices and a lot of food borne illnesses have been reported at several places all over the world. Pakistan is one of the culprits of this issue. Present study was undertaken for detection of the possible sources of E.coli O157:H7 in street vended fresh fruit juices sold along the road sides of Lahore city, Pakistan which maintain unhygienic conditions and assessed its safety for human consumption.162 fresh juice samples of sugar cane, plum, tamarind, peach, lemonade and slush that were taken from different areas of Lahore and analyzed for the presence of E.coli O157:H7. It is suggested that unpasteurized fruit juices and contaminated water used in juice making is the potential vehicle for E.coli O157:H7 transmission.
4919 RUR
Quality Improvement of Fruit Juices and Dietetic Drinks quality improvement of fruit juices and dietetic drinks
Firstly and foremost, I would like to thank almighty Allah (God) who created me and gave sound health throughout the research period. The first person I would like to thank is my supervisor Prof. Dr. Klaus Dieter Kulbe, Universitat fur Bodenkultur, Wien, for accepting me as Ph.D. student in this University. In short, he is an outstanding role model not only for research duration but also for my, as an academic, future life. I could not but remember the valuable suggestions, support and cordial feelings of Prof. Dr. Dietmar Haltrich, Head, Division of Food Biotechnology during my study. I would like to pay my tribute to Austrian Exchange Service (OEAD), for providing financial supports. I am thankful to my loving wife, Khadija Begum, who sacrificed valuable time of her post-marriage conjugal life implementing this long dream. Finally, I would like to dedicate this dissertation to my beloved parents, who are not only a sponsor of my study but also sponsor of my life and career and my sweet daughter, Wafia Binte Aziz, who is another outcome during my Ph.D. study. Vienna, September 2008
5890 RUR
Beverages And Its Effect On Oral Health quality improvement of fruit juices and dietetic drinks
Beverages [ Soft Drinks and Fruit Juices ] are consumed by everyone, everyday including children. According to recent survey beverages have been included as a part of diet. Due to their low pH and effect of acid they are harmful to the oral cavity especially tooth and restorations leading to decay as well as erosion .Dental erosion is commonly seen who Consumes these beverages very frequently. Excessive contact of the tooth structure with acidic food over a prolonged duration of time leads to proportionate loss of dental hard tissues. It can be assumed that restorative materials are also subjected to low pH values in the oral cavity by erosive attacks, leading to a degradation of their surface integrity. High intake of acidic drinks, fruit juices may constitute possible etiological and/or aggravating factors for severe dental erosion, tooth decay around restorations [filling]. Childrens are more susceptible to erosion because of their morphology i.e deciduous or Primary teeth have softer enamel when compared to permanent teeth. Therefore the present book was conducted to evaluate the effects of Beverages [ cola drink and fresh fruit juice ] on the Restorations.
4919 RUR
A handbook of fruit and vegetables processing technology quality improvement of fruit juices and dietetic drinks
A Hand book of Fruits and Vegetables Processing Technology is designed with processing technology of fruits, vegetables, frozen foods, fruit juices, fruit candy, potato chips, ready to eat snacks, vegetable sauces, ketchup, vegetable pulp ,fruit pulp, ethnic foods; Production facilities, utilities , machineries and equipment features, process flow chart diagram , materials science, product description including recipes ; Quality assurances, Quality control and hygiene practices; Packaging solutions and marketing etc. This book will guide the Small Entrepreneurs, Investors, Researchers, Academic Students, Food scientists, Teacher, Engineers, Quality control and assurance personnel, NGO and Government agencies, Bankers and Journalists. It is a rich source of modern engineering technology for income generating concept for Agro based food products.
6490 RUR
Improving tomato quality quality improvement of fruit juices and dietetic drinks
Tomato (Solanum lycopersicum L.) is one of the most important vegetable crops grown in both temperate and tropical regions of the world. Ripe tomatoes contain high concentrations of several nutritive quality compounds particularly carotenoids such as lycopene and ? carotene (provitamin A) and vitamin C. The quality of tomatoes has received close attention in the transition period from quantity to quality-based production in different parts of the world. The book explains the basic breeding approaches for improvement of taste related and nutritive quality characters of tomato. It covers research aspects on genotype level variation for different fruit and fruit quality characters particularly total soluble solids, lycopene and ? carotene contents; framing a sound sampling technique for screening of tomato genotypes for fruit quality characters; studies on inter-relationships of different plant morphological, fruit and fruit quality characters to identify important fruit quality enhancing characters; studies on the gene action for fruit and fruit quality characters; studies on genetic variation in tomato through total soluble seed proteins and electrophoretic protein analysis.
7890 RUR
Technological Studies on Some Fruit Products quality improvement of fruit juices and dietetic drinks
Nowadays, there is a growing interest in mango and persimmon pulps by the fruit juice industry because of their attractive color, delicate flavor, natural consistency and high nutritive value. This necessitates the adoption of processing technology that is based on maintaining the quality attributes of mango and persimmon products at the heights level. Therefore, the purpose of this work was to study the influence of the extraction methods used for the preparation of mango and persimmon purees on the physical, chemical and sensory properties of their nectar and juices.
6490 RUR
Quality Control and Safety of Fruit Juices, Nectars and Dairy Products quality improvement of fruit juices and dietetic drinks
Quality assurance is the systematic monitoring and evaluation of the various aspects of a project, service or facility to maximize the probability that minimum standards of quality are being attained by the production process. Nestle take motto of Good Food, Good Life very seriously. At every step, from collecting raw materials from rural farmers to distributing finished goods in city supermarkets, it is essential to ensure that consumers enjoy food and beverage items of the highest quality.
3599 RUR
Joan Gandy Manual of Dietetic Practice quality improvement of fruit juices and dietetic drinks
Since publication of its first edition, Manual of Dietetic Practice has remained an essential guide to the key principles of dietetics and a core text for healthcare professionals looking to develop their expertise and specialist skills. Published on behalf of the British Dietetic Association, the UK professional body for dietitians, it covers the entire dietetics curriculum and is also an ideal reference text for qualified practitioners. The book has been extensively restructured for its fifth edition and is now divided into two parts to make it easier to locate key topics. The first part covers professional practice, nutrition in specific groups, nutritional status and non-clinical areas of dietetic practice, while the second focuses on clinical dietetic practice, including nutrition support, and dietetic practice in individual areas of disease, from respiratory and renal disorders to mental health and palliative care.
9345.5 RUR
Sugarcane Juice Clarification quality improvement of fruit juices and dietetic drinks
Sugarcane (Saccharum officinarum L.) is one of the most important agro-industrial crops in our country. Clarification of sugarcane juice is very important task before the further processing of the juice. There are various methods of the juice clarification among these enzymatic clarification of fruit and vegetable juices for increasing the clarity and to enhance the quality and appearance of juice is the new technique. Both fruit juices and sugarcane juice have two factors in common – pectin and cellulose, which inversely affect the clarification process. For this reason, pectinolytic and cellulolitic enzyme preparations can be used for clarifying sugarcane juice.
4999 RUR
Improving Productivity and Fruit Quality of ''Crimson Seedless'' Grapes quality improvement of fruit juices and dietetic drinks
Improving Productivity and Fruit Quality of ''Crimson Seedless'' Grapes. For improving fruit quality of ''Crimson Seedless'' table grape the balance of vegetative and generative growth was regulated by different N and K fertilization, by pruning, and by fruit thinning. Dry matter, sugar content, acidity as well as anthocyanins, stilbenes, hydroxycinnamic acids, proanthocyanidins and flavonols were estimated as quality parameters. Fruit quality was positively influenced by reduced N-fertilization and by fruit thinning combined with basal leaf removal.
7890 RUR
Quality Improvement of Guava by Zinc Sulphate and Gibberellic Acid quality improvement of fruit juices and dietetic drinks
Guava (Psidium guajava) is the fourth most important fruit of India in area and production. It is an excellent source of pectin (It is water-soluble and binds with sugar and fruit acid to form a gel) and ascorbic acid (vitamin C) 75.2 to 234.3 mg per 100 gm of pulp. It makes an excellent jelly and does not lose the vit. C in the Preserved forms. Fructose is the principal sugar in green ripe fruits, while fully ripe fruits contain higher amount of sucrose. Because of high calorific value, guava fruit has achieved fame as “Poor Man’s Apple” in our country. Quality improvement of guava is achieved by applying different combination of Zinc Sulphate and Gibberellic Acid for improving physico-chemical attributes of guava fruit. Ascorbic acid content of fruit juice was increased due to catalytic activity of gibberellin and auxin on its bio-synthesis from its precursors (glucose 6-phosphate) or inhibition of its conversion into dehydro ascorbic acid by enzyme ascorbic acid oxidase or both.
3599 RUR
Enzymatic Processing Of Clear Fruit Juices: The Case Of Pineapple quality improvement of fruit juices and dietetic drinks
This book traces the pineapple fruit juice industry from medieval times. World pineapple production zones are highlighted and the challenges that are encountered by the producers. Pineapple used as human food may be utilised in various form among them fresh junks and varied juice types. Juices today are considered a healthy food since they are easy to handle and have concentrated the fruit nutrients in a glass of drink. Herein is described a clear juice processing technology that may be employed in the simplest way in processing clear pineapple juice. For industrial scale, there is need to scale up the technology by putting up the required resources. The author hopes readers from pineapple producing regions could take advantage of this described technology to set up juice processing cottage industries. Let's all go pineapple!
5590 RUR
Antimicrobial activity of citrus fruit juices quality improvement of fruit juices and dietetic drinks
Antibacterial activity of various fruits orange [C.reticulata] pomegranate [Punica granatum], grapefruit (Citrus paradisi) and lemon (Citrus limon ) were evaluated against pathogenic bacterial and fungal strains namely Salmonella typhi, Streptococcus epidermidis, Staphylococcus aureus, Bordetella bronchiseptica and Candida albicans. The agar well method was used to evaluate the MIC (minimal/minimum inhibitory concentration), MBC values (minimum bactericidal concentration) and growth inhibition zone diameters of bacterial and fungal growth at different concentrations of the nutrient agar medium and potato dextrose agar, results were compared with Amoxicillin and Amikacin, a commercial antibacterial agent. Fruit juice of C.limon showed highest antibacterial activity followed by fruit juice of P.granatum variety. Fruite juice of C.reticulata and C.paradisi exhibited least antibacterial activity. Our study concluded that among, all fruit juices citrus fruit C. limon were found to be highly bactericidal, as it has shown lowest MIC and MBC values and high growth inhibition zone diameter in comparison to antibiotics against .This study reveals the higher antimicrobial activity of C.limon
4919 RUR