2022-01-19

Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate

One hundred percent apple, orange and grapefruit juices were analysed for ascorbic acid content (AA), total polyphenolic content (TPC), and other parameters.

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Sodium Chloride Added to Diluted Concord Grape Juice Prior to Fermentation Results in a Highly Attractive Bait for Drosophila suzukii DGJ is an effective bait that can be deployed in traps and, when 2% sodium chloride is added, the resulting material outcompetes the performance of commercial lures and greatly reduces captures of non-target insects, thereby increasing bait selectivity.

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Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation The results may allow the development of more reliable UV-C radiation processes for orange juice processing aiming the inactivation of pathogenic E. coli.