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grapefruit juice — Ingredient · Foodgeist
Ingredient
grapefruit juice
Cook with grapefruit juice
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“The diffusivity values of ice, frozen grapefruit juice, frozen 50% sucrose solution and frozen ground beef were determined by using these computer programs. Experimental temperature data, which were used for this determination, were obtained by utilizing specially fabricated rectangular cells.”
“Apple pulp and reconstituted grapefruit juice were provided as texturized alginate gels at concentrations of 5–96%, after pH adjustment. The resulting products had appreciable mechanical integrity even at very high pulp or juice concentration. Their texture, judged by compressive strength, strain at failure, and deformability modulus was improved considerably by dipping in calcium lactate solution. The original pH of the fruit could be restored by a dip in a citric acid solution without adverse effects on texture.”
alginate gels→improved texture of→apple pulp and reconstituted grapefruit juice