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.11 Kim, M. B.; Ko, J. Y. ; Lim, S. B.; J. Food Process. Preserv. 2017, 41, e12897. [Crossref] Crossref...
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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.1515 Rollins, B. Y.; Stein, W.; Keller, K. L.; Savage, J. S.; Appetite 2021, 162, 105148. [Crossref] Crossref...
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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.1616 Machado, P. G.; Speroni, C.; Ferraz, J. F.; Figleski, P. D.; Koch, R.; Severo, J.; CSBEA Magazine 2017, 3, 1. [Crossref] Crossref...
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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.1717 Baykuş, G.; Akgün, M. P.; Unluturk, S.; Innovative Food Sci. Emerging Technol. 2021, 67, 102572. [Crossref] Crossref...
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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.1111 Li, M.; Liu, Q.; Zhang, W.; Zhang, L.; Zhou, L.; Cai, S.; Yi, J.; Curr. Res. Food Sci. 2021, 4, 627. [Crossref] Crossref...
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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.22 Moreira, R. M.; Martins, M. L.; Leite, Jr. B. R. C.; Martins, E. M. F.; Ramos, A. M.; Cristianini, M.; Campos, A. N. R.; Stringheta, P. C.; Silva, V. R. O.; Canuto, J. W.; Oliveira, D. C.; Pereira, D. C. S.; LWT 2017, 77, 259. [Crossref] Crossref...
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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.1818 Ibiapina, A.; de Aguiar, A. O.; Torres, E. A.; Soares, S. C. M.; Zuniga, A. D. G.; Global Sci. Technol. 2018, 11, 3. [Link] accessed in April 2024 Link...
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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.1919 Raji, A. O.; Adebayo, O. F.; Sanusi, S. M.; Food Biosci. 2022, 49, 101937. [Crossref] Crossref...
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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.99 Vanhanen, L.; Savage, G.; NFS J. 2015, 1, 20. [Crossref] Crossref...
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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.2020 Martins, I. B. A.; de Souza, C. R.; de Alcantara, M.; Rosenthal, A.; Ares, G.; Deliza, R.; Food Res. Int. 2022, 152, 110940. [Crossref] Crossref...
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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.2121 Fraga, J. L.; Sant’Ana, G. C. F.; Silva, K. A.; Amaral, P. F. F.; Rural Science 2020, 50, e20190739. [Crossref] Crossref...
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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.1010 Akonor, P. T.; Sci. Afr. 2020, 8, e00368. [Crossref] Crossref...
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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.88 Bhalerao, P. P.; Mahale, S. A.; Dhar, R.; Chakraborty, S.; LWT 2020, 133, 109907. [Crossref] Crossref...
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