Full Length Research Paper
References
|
Abbo ES, Olefin TO, Odeyemi G (2006). Studies on the storage stability of soursop (AnnonamuricataL.) juice. Afr. J. Biotechnol. 5(19):1808-1812. |
|
|
Akinyele IO, Kashinro OO, Akinnawo OO (1990). Nutrient losses during and after processing of pineapples and oranges. Food Chem. 37(3):181-188. |
|
|
Alzamora SN (1993). Application of combined methods technology in minimally processed fruits. Food Research International 26(2):125-130. |
|
|
Anderson J, Perryman S, Young L, Prior S (2010). Dietary fiber. Fact sheet no 9.333.Colorado State University. [www.ext.colostate.edu/pubs/foodnut/09333.html/] site visited on 22 April 2014. |
|
|
AOAC (1995). Official Methods of Analysis, 15th Ed. Association of Official Analytical Chemists,Washington, D.C.138 p. |
|
|
Austin JE, Jones C, Cavanaugh G (2009). Study on Marketing, Post Harvest, and Trade Opportunities for Fruit and Vegetables in Rwanda. Final Report. World Bank Group, Kigali, Rwanda. 57pp. |
|
|
Babsky NE, Toribio JL, Lozano JE (1986). Influence of storage on the composition of clarified apple juice concentrate. J. Food Sci. 51:564-567. |
|
|
Bartolome AP, Ruperez P, Fuster C (1995). Pineapple fruit morphological characteristics, chemical composition and sensory analysis of Red Spanish and Smooth Cayenne cultivars. Food Chem. 53:75-79. |
|
|
Bicas JL, MolinaG, Dionísio AP, Cavalcante-Barros FF, Wagner R, Maróstica MRJr (2001). Volatile constituents of exotic fruits from Brazil. Food Res. Int. 44(7):1843-1855. |
|
|
Birch GG, Parker KF (1983). Dietary Fibre. Applied Sciences Publishers, London. 304pp. |
|
|
Buglione M, Lozano J (2002). Nonenzymatic Browning and Chemical Changes During Grape Juice Storage. J. Food Sci. 67(4):1538-1543. |
|
|
Camara MM, Diez C, Torija E (1995). Chemical characterization of pineapple juices and nectars. Principal component analysis. Food Chem. 54:93-100. |
|
|
Camara MM, Diez C, Torija E (1996). Free sugars determination by HPLC in pineapple products. LebensmUntersForsh 202:233-337. |
|
|
Chia SL, Rosnah S, Noranizan MA, Wan Rawli WD (2012). The effect of storage on the quality attribute of ultraviolet-irradiated and thermally pasteurized pineapple juices. Int. Food Res. J. 19(3):1001-1010. |
|
|
Codex Alimentarius Commission (2009). Codex Standard for Jams, Jellies and Marmalades. CODEXSTAN 296-2009. FAO, Rom, Italy. 22 p. |
|
|
Codex Alimentarius Commission (2005a). Report of the fourth session of the ad hoc Codex intergovernmental task force on fruit and vegetable juices. Twenty-Eighth Session, Codex, Rome, Italy. 51 p. |
|
|
Codex Alimentarius Commission(2005b). Codex General Standards for pineapple juices and nectars. CODEXSTAN 247-2005. FAO, Rome, Italy. pp19. |
|
|
Codex Alimentarius Commission (1981).Codex standard for pineapple juice preserved exclusively by physical means CODEXSTAN 85-1981. FAO, Rome, Italy. 4 p. |
|
|
Chia SL, Rosnah S, Noranizan MA, Wan Ramoli WD (2012). Effect Storage on Quality attributes of Ultraviolet Irradiated and Thermally Pasteurised Pineapple Juice. Int. Food Res. J. (19)3:1001-1010. |
|
|
East African Standard (2000). Pineapple juice preserved exclusively by physical means. EAS10:2000. First edition. East African Community, Arusha, Tanzania. 11 p. |
|
|
Ewaidah EH (1988). Studies on commercially canned juices produced locally in Saudi Arabia: Part 2-Physic-chemical, organoleptic and microbiological assessment. Food Chem.29:81-96. |
|
|
Fasoyiro SB, Ashaye OA, Adeola A, Samuel FO (2005). Chemical and storability of fruit-flavored (Hibiscus sabdariffa) Drinks. World Journal of Agricultural Sciences 1(2):165-168. |
|
|
Fügel R, Carle R, Schieber A (2005). Quality and authenticity control of fruit pure’es, fruit preparations and jams: a review. Trends Food Sci. Technol. 16:433-441. |
|
|
Jan A, Masih EE (2012). Development and quality evaluation of pineapple juice blend with carrot and orange juice. Int. J. Sci. Res. Publications 2(8):1-8. |
|
|
Keditsu SE, Smith ST,Gomez J (2003). Effect on ethanol vapor treatments on light rown apple. Post Harv. Biol. Technol. 18:268-278. |
|
|
Kelsay JL, Behall KM, Prather ES(1979). Effect of fiber from fruits and vegetables on metabolic responses of human subjects. Calcium, magnesium, iron, and silicon balances. Am. J. Clin. Nutr. 32:1876-1880. |
|
|
Kirk RS, Sawyer R(1991). Pearson's Composition and Analysis of foods. 9th ed. Pearson Education Limited, U.K. 708 p. |
|
|
Nirmara SVSG,Subba Reddy VV(2011. A comparative study of pH modulation and trace elements of various fruit juices on enamel erosion: An in vitro study. J. Indian Soc. Pedodontics Prev. Dent. 29(3):205-215. |
|
|
Osuntogum B, Aboaba OO (2004). Microbial and physicochemical evaluation of non-alcoholic beverages. Pak. J. Nutr. 3(3):188-192. |
|
|
Ranganna C (1986). Handbook of Analysis and Quality Control for Fruit and Vegetable Products. 2nd ed.,Tata Mc Graw-Hill Publishing Company Limited, India:1103pp. |
|
|
Rwanda Horticulture Development Authority (2008). A Survey report on the Status of Horticulture in Rwanda. Rwanda Horticultural Development Authority, Kigali, Rwanda. 85 p. |
|
|
Rwanda Standards (2005). Concentrated Pineapple Juice Preserved Exclusively by Physical means Specification. RS CODEXSTAN 85-2005. First edition. Rwanda Bureau of Standards, Kigali, Rwanda. 7 p. |
|
|
Rwanda Standards (2008). Jam, Jellies, Marmalades specifications. RDS 136:2008. First edition. Rwanda Bureau of Standards, Kigali, Rwanda. 22 p. |
|
|
Sanchez-Moreno C, Plaza L, de Ancos B, Cano, MP (2006). Enzyme inactivation on apple juice treated by ultrapasteurisation and pulsed electric fields technology. J. Food Process. Technol. 98:749-756. |
|
|
Tasnim F, Anwar Hossain M, Nusrath S, Kamal Hossain M, Lopa D, Formuzul Haque KM (2010). Quality Assessment of Industrially Processed Fruit Juices Available in Dhaka City, Bangladesh. Mal. J. Nutr .16(3):431-438. |
|
|
Theuwisen E, Mensink RP (2008). Water-soluble fibers and cardiovascular diseases. Physiol. Behav. 94(2):285-292. |
|
|
Tribst AAL, de Souza Sant’Ana A, de Massaguer PR (2009). Review: Microbiological quality and safety of fruit juices past, present and future perspectives. Crit. Rev. Microbiol. 35(4):310-339. |
|
|
United States Food and Drug Administration (2007). Approximate pH of foods and food products. [http://www.cfsan.fda.gov/~comm/lacf-phs.html] site visited 5 June 2014. |
|
|
Venir E, Munari M, Tonizzo A, Maltini E (2007). Structure related changes during moistening of freeze dried apple tissue. J. Food Eng. 81(1):27-32. |
|
|
Yeom HW, Streaker CB, Zhang QH, Min DB (2000). Effect of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. J. Agric. Food Chem. 4:597-605. |
|
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
