| 1 |
to optimize the mixing ratio of broccoli, cabbage, and carrot powders to develop juice powders with high amounts of diverse phenolic compounds, high antioxidant activity, and favorable sensory preference using a blending design |
broccoli, cabbage and carrot powders as the main ingredients and using a fixed ratio of apple, tomato and radish powders as secondary ingredients |
Kim et al.1
|
| 2 |
to describe willingness of kids to taste, like, and intake fruit-based smoothies containing some vegetables (for example, spinach, collards, kale), commonly referred to as “green smoothies,” and explores individual differences in eating responses of children |
spinach, collards, kale, strawberry, banana, 100% orange juice, soy milk |
Rollins et al.15
|
| 3 |
to make a mixed fruit juice and compare it with a commercial juice that has the name “detox” on the label |
25% pineapple juice, 20% carrot juice, 15% coconut water, 15% apple juice, 10% kale juice, 10% drinking water, added 0.1% ginger (m/v), 0.1% mint (m/v) and 1% fructose (m/v) |
Machado et al.16
|
| 4 |
to evaluate the effect of single and multiple wavelengths on the microbial quality and physicochemical and phytochemical attributes of newly formulated mixed beverage |
carrot, carob, ginger, grape, and lemon juice |
Baykuş et al.17
|
| 5 |
to investigate quality changes of mixed juices during storage and to explore the potential to create shelf-stable mixed juice with fresh-like organoleptic quality through high-pressure processing |
orange, mango, kiwifruit, carrot, and pineapple |
Li et al.11
|
| 6 |
to evaluate the development of a mixture of “Juçara” and “Ubá” mango juice and the influence of pasteurization, high isostatic pressure (HIP), and the addition of a probiotic culture of Lactobacillus rhamnoses on the physical-chemical, microbiological, functional, and sensory characteristics of the products obtained |
mixed “Juçara” mango and “Ubá” mango juice |
Moreira et al.2
|
| 7 |
to make a comparison of the drying methods of potentially detoxifying pulps by lyophilization and by atomization to determine which method best preserves the characteristics of the original product |
frozen pulps composed of pineapple, mint, and ginger |
Ibiapina et al.18
|
| 8 |
to blend bitter orange juice with pineapple juice in appropriate proportion to contribute to the sufficient intake of natural antioxidants |
orange and pineapple |
Raji et al.19
|
| 9 |
to investigate the oxalate composition of green juice prepared using a high-speed blender compared with the juice prepared using a masticating juicer where the pulp fraction was discarded in the process |
spinach and other common vegetables |
Vanhanen et al.9
|
| 10 |
to evaluate consumer perception of the sensory characteristics of tropical mixed juice based on cashew apple, acerola, and melon obtained using different processing methods during cold storage at 4 °C |
cashew apple, acerola, and melon |
Martins et al.20
|
| 11 |
to test a green juice formulation and evaluate its properties, to promote the stability of this green juice, chia seed gel, and biosurfactant were evaluated; a kind of fat, two natural emulsifiers |
416.70 g of pineapple (Ananas comosus L. Merr.), 0.70 g of carrot (Daucus carota), 200 mL of filtered water, 30.69 g of cabbage (Brassica oleracea), and 182.51 g of cucumber (Cucumis sativus) |
Fraga et al.21
|
| 12 |
to optimize the formulation of a juice cocktail containing soursop, pineapple, mango, and orange, based on physical-chemical aspects and sensory attributes of the cocktail |
soursop, pineapple, mango, and orange juice |
Akonor et al.10
|
| 13 |
to develop a mixed fruit drink incorporating pomegranate, amla, and melon juices using sensory analysis and optimize the formulations through three methods viz; numerical optimization of the overall acceptability score, the ranking of formulations, and consumer acceptability |
pomegranates, amla, and melon juices |
Bhalerao et al.8
|
Antioxidant Potential Optimization of Mixed Vegetable Juice: A Chemometric Approach
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