Preparing Shelf-Stable Citrus Juice and Drinks at Home
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Table S1 Materials and Groups Were Used in This Study. Citrus
Table S1 Materials and groups were used in this study. Citrus germplasms Species name Group Wild or Cultivar Huanongbendizao tangerine LSM Cultivar (C) Guinongbendizao tangerine LSM C Guizhouwuhezhuju tangerine LSM C Red Tangerine LSM Wild (W) Huangyanbendizao tangerine LSM C Nanfengmiju tangerine LSM C Nianju tangerine LSM C Nieduyedonggan LSM W E-gan No.1 Ponkan tangerine LSM C Huapiju tangerine LSM C Wuhe Ponkan tangerine LSM C India sour Tangerine Loose-skin mandarin LSM W Wulong Sour Tangerine (Citrus reticulate) LSM W Cupigoushigan tangerine LSM W Dakengyeju tangerine LSM W Daoxianyeju tangerine LSM W Jiangyongyeju tangerine LSM W Mangshanju tangerine LSM W Xipigoushigan tangerine LSM W Damaliu tangerine LSM W Yaoxianggan tangerine LSM W Miyagawa Wase LSM C Guangmingzao LSM C Guoqing No.4 LSM C Changyang Kamei LSM C Dapu LSM C Inaba Wase LSM C Guoqing No.1 LSM C Nichinan No.1 Wase LSM C Caffion clementine CCL C De nules clementine CCL C Hernadinal clementine CCL C Marisal clementine CCL C Monreal clementine CCL C Nour clementine CCL C Orograde clementine CCL C Oroval clementine Clementine mandarin (C. CCL C Pons clementine reticulate × C. sinensis) CCL C Rrecoce clementine CCL C Rubino clementine CCL C Sidiaissa1 clementine CCL C Spinoso.V,C,R clementine CCL C SRA63 clementine CCL C SRA92 clementine CCL C Tomatera clementine CCL C Anliucheng SW C Qianyang Wuhe Dahong SW C Hamlin Sweet Orange Sweet orange (C. sinensis) SW C Red Anliucheng SW C Meishan Wuhejincheng SW C Taoye sweet orange SW C Xuegan SW C Qingpi SW C Carter Valencia orange SW C Frost Valencia orange SW C Crame Navel Orange SW C Palmer Navel Orange SW C Red grand Navel Orange SW C Roberson Navel Orange SW C Smithearly Navel Orange SW C Fukumoto Navel Orange SW C Red Flesh Navel Orange SW C Washington Naval Orange SW C Dream Navel Orange SW C Nice navel Orange SW C Newhall Navel Orange SW C Seike Navel Orange SW C Xiatian Navel Orange SW C Zaohong Navel Orange SW C Huanonghongyou Pomelo P C Taiyou Pomelo P C Acidless Pomelo P C Fenghuangyou Pomelo Pomelo (C. -
How to Fight Citrus Greening Disease (And It’S Not Through Genetic Engineering)
William & Mary Environmental Law and Policy Review Volume 40 (2015-2016) Issue 3 Article 7 May 2016 Saving The Orange: How to Fight Citrus Greening Disease (And It’s Not Through Genetic Engineering) Evan Feely Follow this and additional works at: https://scholarship.law.wm.edu/wmelpr Part of the Agriculture Law Commons, and the Environmental Law Commons Repository Citation Evan Feely, Saving The Orange: How to Fight Citrus Greening Disease (And It’s Not Through Genetic Engineering), 40 Wm. & Mary Envtl. L. & Pol'y Rev. 893 (2016), https://scholarship.law.wm.edu/wmelpr/vol40/iss3/7 Copyright c 2016 by the authors. This article is brought to you by the William & Mary Law School Scholarship Repository. https://scholarship.law.wm.edu/wmelpr SAVING THE ORANGE: HOW TO FIGHT CITRUS GREENING DISEASE (AND IT’S NOT THROUGH GENETIC ENGINEERING) EVAN FEELY* INTRODUCTION The orange is dying. With Florida’s citrus industry already suffer- ing from the growing skepticism of an increasingly health-conscious American public as to orange juice’s benefits,1 the emergence of citrus greening disease over the past two decades has left the orange’s long-term future very much in doubt.2 A devastating virus first documented in China roughly one hundred years ago, citrus greening disease (or “HLB”), has only migrated to Florida in the past twenty years, but has quickly made up for lost time.3 Primarily transmitted by an insect known as the Asian citrus psyllid (“ACP”), the disease has devastated Florida growers in recent years, wiping out entire groves and significantly affecting trees’ overall yield.4 This past year, Florida growers experienced their least productive harvest in forty years, and current estimates of next year’s yield are equally dismal.5 * J.D. -
Cuisinart® Juice Extractor CJE-1000
INSTRUCTION BOOKLET Cuisinart® Juice Extractor CJE-1000 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 16. The appliance is wired for domestic use only. IMPORTANT 17. Do not use the appliance for anything other than the intended purpose, as outlined SAFEGUARDS in the instruction booklet. When using any electrical appliance, basic safety precautions should always be followed, including 18. Never juice with the spout in the closed position. the following: 19. Do not operate without the pulp container 1. READ INSTRUCTIONS THOROUGHLY in place. 2. Always unplug unit from outlet when not in 20. Do not operate your appliance in an appliance use, before putting on or removing parts garage or under a wall cabinet. When storing in and before cleaning. an appliance garage always unplug the unit from the electrical outlet. Not doing so could 3. To protect against electrical shock, do not create a risk of fire, especially if the appliance immerse the juice extractor motor housing in touches the walls of the garage or the door water or other liquids. touches the unit as it closes. 4. When any appliance is used by or near children, supervise closely. 5. Avoid contact with moving parts. SAVE THESE 6. If the juice extractor has a damaged cord or INSTRUCTIONS plug or malfunctions, DO NOT OPERATE. Contact our Customer Service Center to return for examination, repair or adjustment. HOUSEHOLD USE ONLY 7. Using accessory attachments not sold or recommended by the manufacturer can cause No user-serviceable parts are inside. Do not fire, electric shock or injury. -
Fruits; Fresh Vegetables and Fresh Limes” (Opp
Trademark Trial and Appeal Board Electronic Filing System. http://estta.uspto.gov ESTTA Tracking number: ESTTA881622 Filing date: 03/07/2018 IN THE UNITED STATES PATENT AND TRADEMARK OFFICE BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD Proceeding 91238258 Party Plaintiff Wonderful Citrus LLC Correspondence DARYA P LAUFER ESQ Address ROLL LAW GROUP PC 11444 WEST OLYMPIC BLVD LOS ANGELES, CA 90064 UNITED STATES Email: [email protected], [email protected] Submission Other Motions/Papers Filer's Name Michael M. Vasseghi Filer's email [email protected], [email protected] Signature / Michael M. Vasseghi / Date 03/07/2018 Attachments Opposition with Exhibits-reduced size.pdf(1950576 bytes ) IN THE UNITED STATES PATENT AND TRADEMARK OFFICE TRADEMARK TRIAL AND APPEAL BOARD Wonderful Citrus LLC, Opposition No. 91238258 Opposer, Application Serial No. 87/472272 v. APB, Inc. dba Vision Produce Company, Applicant. OPPOSER WONDERFUL CITRUS LLC’S OPPOSITION TO APPLICANT’S MOTION FOR JUDGMENT ON THE PLEADINGS I. INTRODUCTION Applicant moves for judgment on the pleadings (“Motion”), arguing that “there is no genuine issue as to Opposer’s lack of prior rights in a trademark that could be confusingly similar to Applicant’s Mark.” (Motion pg. 3.)1 Applicant’s Motion is not well taken. It acknowledges that Opposer has alleged exactly what it takes issue with – that Opposer has prior rights in a trademark that could be confusingly similar to Applicant’s Mark. Despite this, Applicant seeks to take issue with those allegations, implicitly contending that Opposer will be unable to prove what it has alleged. (Motion pg. 2.) This is not a proper basis for judgment on the pleadings, which must accept as true all allegations asserted in the Opposition. -
Strawberry Lemonade/Lemon Mint Facial Protocol the Citrusy, Tart Lemon Enzyme Is the Lemonade Aspect of Your Facial
Strawberry Lemonade/Lemon Mint Facial Protocol The citrusy, tart lemon enzyme is the lemonade aspect of your facial. Lemon is a great brightener for the skin. The Strawberry Spearmint Mask will create the strawberry aspect of your facial; it contains kaolin clay to help absorb excess oil for pore refinement. It will be a great anti-aging, brightening facial. Lemon and mint are detoxifying. Antioxidants feed our cell membranes so they are permeable and allow nutrition to flow in and cellular waste to flow out. Contains 6% lactic acid, 3% glycolic acid, and 8% arbutin and 2% kojic. Perfect for normal and combination skin. It promotes deep hydration that protects from environmental damage while relieving the surface signs of aging. Arbutin and kojic provide extreme lightening capabilities. Strawberry Spearmint Mask with kaolin will help absorb oil for pore refinement. Skin Conditions: Anti-aging, normal/combination skin; hyperpigmentation, sun damage, melasma. For sensitive skin, blend one part Lemon Enzyme and one part Strawberry Spearmint Mask to dilute the enzyme. Professional Facial 1. Cleanse once with Green Tea Cleanser. 2. Cleanse a second time with Glycolic Cleanser. 3. Apply Lemon Zest Enzyme under steam for 7-10 minutes. (If desired, mix in ½ teaspoon Lactic Lightening Peel for extra hydration and lightening capabilities.) 4. Remove with a warm barber towel or with cool aesthetic wipes. 5. Optional: Perform a microdermabrasion. 6. Perform extractions. 7. Apply Vitamin C/Green Tea Serum and Ageless Hydrating Serum. 8. Apply Strawberry Spearmint Mask for 10 minutes, and remove with warm barber towel. 9. Tone with Cucumber Toner. -
New Acid Citrus Selections for Florida
New acid citrus selections for Florida Lemon and lime-like selections with niche market potential are being developed with biotechnology at the University of Florida. By Jude Grosser, Zenaida Viloria and Manjul Dutt re you ready for a purple margarita? Would you like a fragrant, juicy lime is a naturally occurring citrus lemon for your iced tea with no seeds to clog your straw or dishwasher triploid, which is why it is seedless. drain? How about some seedless lime trees that are cold-hardy enough The new seedless watermelons in the Afor Central Florida? These and many more interesting acid-citrus marketplace are also triploids. selections are now on the horizon, including some with good ornamental potential. Due to the fact that new and This article will focus on progress in using emerging biotechnologies to develop improved citrus cultivars must be interesting new citrus cultivars in the lemon and lime group. Cultivars include seedless to compete in the national some that will not have regulatory constraints, and also a genetically modified and international marketplace, the organism (GMO)-derived purple Key lime as a teaser for the future. University of Florida’s Citrus Research and Education Center (UF/CREC) LEARNING FROM they are triploids. People and most citrus improvement team (working THE BANANA citrus trees are diploid, meaning with Fred Gmitter) has formulated Have you ever wondered why you there are two sets of chromosomes in several ways to create triploids as a key never find seeds in your bananas? Did each cell. Triploid bananas have three method of developing seedless citrus you know that there are wild-type sets of chromosomes per cell. -
Spicy Grapefruit Margarita. the RECIPE
THE RECIPE spicy grapefruit margarita. By halfbakedharvest I swear I have found the perfect amount of tequila, to lime juice, to fruity mixer for margs prep time 10 minutes total time 10 minutes servings 6 drinks 4.47 from 39 votes calories 207 kcal INGREDIENTS BIG BATCH MARGARITAS 1 1/2 cups silver tequila 12 ounces 2 cups grapefruit juice 16 ounces 3/4 cups fresh lime juice 1/4 cup agave nectar may also use honey 1-2 whole jalapeños halved (depending on how spicy you want your drink) slices lime + grapefruit for serving TO MAKE JUST ONE DRINK 1 1/2 - 2 ounces silver tequila 2 1/2 ounces grapefruit juice 1 ounce fresh lime juice 1 tablespoon agave nectar or more to taste 1-2 slices jalapeno depending on how spicy you want your drink slices lime + grapefruit for serving SPICY CHILI SALT RIM 1 tablespoon chili powder 1 tablespoon kosher salt 2 teaspoons granulated sugar INSTRUCTIONS SPICY CHILI SALT RIM In a bowl, combine the chili power salt and sugar. Mix well to combine. Use this mixture to rim your glasses. BIG BATCH MARGARITA Combine all the ingredients in a pitcher and stir to combine. Keep chilled in the fridge for 1-3 hours. Taste the drink every hour to check for spiciness. The longer you leave the jalapeño in the drink the spicier the drink will become. Once the drink is spiced to your liking, remove the jalapeños. When ready to serve, salt the rims of 4-6 glasses. Add ice to each glass and pour the margaritas over the ice. -
Squeezed Orange Juice Properties Before and During <I>In Vitro</I>
Fresh-Squeezed Orange Juice Properties Before and During In Vitro Digestion as Influenced by Orange Variety and Processing Method Yamile A. Mennah-Govela and Gail M. Bornhorst Abstract: This study aims to analyze the influence of processing and orange variety on initial quality, antioxidant activity, total polyphenol content (TPC), and ascorbic acid content of fresh-squeezed orange juice during in vitro digestion. Fresh- squeezed orange juice was made from Fukumoto Navel, Lane Late Navel, Olinda Nucellar Valencia, and Campbell Valencia oranges, and was processed thermally and nonthermally. Antioxidant activity (FRAP and ABTS assays), TPC (Folin-Ciocalteu method), and ascorbic acid were analyzed before and after gastrointestinal digestion. Bioaccessibility was calculated by comparing the measured values after digestion with the initial value for each juice. Orange variety significantly influenced pH, acidity, and total soluble solids (P < 0.0001). Antioxidant activity by FRAP was significantly higher (P < 0.0001) in Fukumoto Navel orange juice (16.0 ± 0.4 mM Trolox) than the other juices (range: 9.1 to 10 mM Trolox). TPC was significantly influenced by orange variety (P < 0.0001) and ranged from 521 ± 6 (Campbell Valencia) to 800 ± 11 mg gallic acid/L (Lane Late Navel). Processing method did not influence antioxidant and polyphenol bioaccessibility (P > 0.05). However, antioxidant activity by ABTS and ascorbic acid bioaccessibility were significantly influenced by orange variety (P < 0.0001). These results indicate that fruit variety and nutrient bioaccessibility should be considered to optimize processing and formulation parameters. Keywords: antioxidant activity, ascorbic acid, bioaccessibility, in vitro digestion, orange juice Practical Application: Processing method and variety of fruit during beverage manufacturing may influence its nutrient bioaccessibility. -
Household Juice Extractor Comparison and Optimization
cess Pro ing d & o o T F e c f h o n l o a l n o Journal of Food Processing and r g u y o J ISSN: 2157-7110 Technology Research Article Household Juice Extractor Comparison and Optimization Michael Donaldson* Hallelujah Acres, Zillah, WA, USA ABSTRACT Background: Increased vegetable consumption is a cornerstone of improving personal dietary habits and meeting national dietary guidelines. Vegetable juice is a beneficial way to increase vegetable consumption. Aim: The aim was to scientifically compare six different juicers for quantity and quality of juice yield for a variety of produce. Method: Six juicers (Green Star Elite, Champion, NuWave vertical auger, LaLane centrifugal, Norwalk, Pure) were tested side by side for the production of carrot, apple, celery, spinach and a combination juice of carrot, celery, spinach, and lemon. Yields of 1 kg batches were measured four times for each combination of produce and juicer. The quality of juice was measured by testing a panel of enzyme activities in each juice. Enzyme activity of carrot and combination juices during storage up to 72 hours was also measured. Results: The Pure Juicer had the highest yields on all types of products tested, followed by the Norwalk and Green Star Elite, then the Champion, NuWave and LaLane juicers. The Pure Juicer and Norwalk both did significantly better at producing pure spinach juice than any other juicer. The Champion juicer had yields that were very similar to the Green Star Elite for carrots and combination juices. Enzyme activity was very comparable in all of the juicers. -
Variations: for Meyer Lemonade, Use Less Simple Syrup (Start with 1/2 to 2/3 Cup) and Replace the Lemons with Meyer Lem- Ons
Lemonade (and Limeade) 1 1/2 Quarts Ingredients Quantity Methods White sugar 1 cup 1. Make the simple syrup. Combine the sugar and 1 cup of the water in a Water 5 cups small saucepan and bring to a gentle simmer over low heat to dissolve sug- Lemons or Limes 6-8 each ar. Once the sugar is completely dissolved, remove from heat to cool. 2. Squeeze the lemons. Roll each lemon over your cutting board, pressing down as you do. This will help them to release their juice. Cut in half and squeeze. Repeat until you have one cup. You may not need all the lemons but try to save at least one half if you want to garnish your glasses. 3. Combine. Add the cooled syrup to your pitcher, followed by the lemon juice and the remaining 4 cups of water. Stir. Taste and adjust: add a few tablespoons of sugar if it needs to be sweeter or the juice of 1/2 lemon if it needs more tartness. 4. Add ice. Add ice to pitcher if you think you will drink the whole pitcher right away. Otherwise add ice to each glass. Garnish. It's optional, but garnishes are fun. Try a slice of fruit, a sprig of mint or other herb, or a flower such as lavender or nasturtium. If you've infused the simple syrup with an herb (see below) its helpful to garnish the glass with the herb used. Recipe courtesy of thekitchn.com Variations: For Meyer lemonade, use less simple syrup (start with 1/2 to 2/3 cup) and replace the lemons with meyer lem- ons. -
Lime (Citrus Aurantifolia (Christm.) Swingle) Essential Oils: Volatile Compounds, Antioxidant Capacity, and Hypolipidemic Effect
foods Article Lime (Citrus aurantifolia (Christm.) Swingle) Essential Oils: Volatile Compounds, Antioxidant Capacity, and Hypolipidemic Effect Li-Yun Lin 1,*, Cheng-Hung Chuang 2 , Hsin-Chun Chen 3 and Kai-Min Yang 4 1 Department of Food Science and Technology, Hungkuang University, Taichung 433, Taiwan 2 Department of Nutrition, Hungkuang University, Taichung 433, Taiwan 3 Department of Cosmeceutics, China Medical University, Taichung 404, Taiwan 4 Department of Hospitality Management, Mingdao Unicersity, ChangHua 523, Taiwan * Correspondence: [email protected]; Tel.: +886-33-432-793 Received: 19 July 2019; Accepted: 2 September 2019; Published: 7 September 2019 Abstract: Lime peels are mainly obtained from the byproducts of the juice manufacturing industry, which we obtained and used to extract essential oil (2.3%) in order to examine the antioxidant and hypolipidaemic effects. We identified 60 volatile compounds of lime essential oil (LEO) with GC/MS, of which the predominant constituents were limonene, γ-terpinene, and β-pinene. Lime essential oil was measured according to the DPPH assay and ABTS assay, with IC50 values of 2.36 mg/mL and 0.26 mg/mL, respectively. This study also explored the protective effects of LEO against lipid-induced hyperlipidemia in a rat model. Two groups of rats received oral LEO in doses of 0.74 g/100 g and 2.23 g/100 g with their diets. Eight weeks later, we found that the administration of LEO improved the serum total cholesterol, triglyceride, low-density lipoprotein cholesterol, alanine aminotransferase, and aspartate transaminase levels in the hyperlipidemic rats (p < 0.05). Simultaneously, the LEO improved the health of the rats in terms of obesity, atherogenic index, and fatty liver. -
Tropical Horticulture: Lecture 32 1
Tropical Horticulture: Lecture 32 Lecture 32 Citrus Citrus: Citrus spp., Rutaceae Citrus are subtropical, evergreen plants originating in southeast Asia and the Malay archipelago but the precise origins are obscure. There are about 1600 species in the subfamily Aurantioideae. The tribe Citreae has 13 genera, most of which are graft and cross compatible with the genus Citrus. There are some tropical species (pomelo). All Citrus combined are the most important fruit crop next to grape. 1 Tropical Horticulture: Lecture 32 The common features are a superior ovary on a raised disc, transparent (pellucid) dots on leaves, and the presence of aromatic oils in leaves and fruits. Citrus has increased in importance in the United States with the development of frozen concentrate which is much superior to canned citrus juice. Per-capita consumption in the US is extremely high. Citrus mitis (calamondin), a miniature orange, is widely grown as an ornamental house pot plant. History Citrus is first mentioned in Chinese literature in 2200 BCE. First citrus in Europe seems to have been the citron, a fruit which has religious significance in Jewish festivals. Mentioned in 310 BCE by Theophrastus. Lemons and limes and sour orange may have been mutations of the citron. The Romans grew sour orange and lemons in 50–100 CE; the first mention of sweet orange in Europe was made in 1400. Columbus brought citrus on his second voyage in 1493 and the first plantation started in Haiti. In 1565 the first citrus was brought to the US in Saint Augustine. 2 Tropical Horticulture: Lecture 32 Taxonomy Citrus classification based on morphology of mature fruit (e.g.