2. Juice it is prepared by squeezing ormacerating fresh fruits
and vegetables without the application of heat or solvents. a
liquid naturally contained in fruit or vegetable tissue. may be
sold in concentrate form or frozen, requiring the owner to add
water 3. Common Processing and Preservation Methods 1. CANNING
method of preserving food inwhich the food contents are processed
and sealed in an airtight container 4. 2. PASTEURIZATION process of
heating, which is usuallya liquid, to a specific temperature for a
predefined length of time and then immediately cooling it after it
is removed from the heat 5. 3. FREEZING is a phase transition in
which aliquid turns into a solid when its temperature is lowered
below its freezing point 6. 4. EVAPORATION a liquid that occurs
from thesurface of a liquid into a gaseous phase that is not
saturated with the evaporating substance 7. 5. SPRAY DRYING
producing a dry powder from aliquid or slurry by rapidly drying
with a hot gas 8. Juices are often consumed for their perceived
health benefits. For example, orange juice is rich in vitamin C,
folic acid, potassium, is an excellent source of bioavailable
antioxidant phytochemicals and significantly improves blood lipid
profiles in people affected with hypercholesterolemia. Prune juice
is associated with a digestive health benefit. Cranberry juice has
long been known to help prevent or even treat bladder infections,
and it is now known that a substance in cranberries prevents
bacteria from binding to the bladder. 9. Many fruit juices have a
higher sugar (fructose) content than sweetened soft drinks; e.g.,
typical grape juice has 50% more sugar than CocaCola. While soft
drinks (e.g. Coca-Cola) cause oxidative stress when ingested and
may even lead to insulin resistance in the long term, the same
thing cannot be attributed to fruit juices. On the contrary, fruit
juices are actually known for their ability to raise serum
antioxidant capacity and even offset the oxidative stress and
inflammation normally caused by high-fat and high-sugar meals. 10.
Fruit juice consumption overall in Europe, Australia, New Zealand
and the US has increased in recent years, probably due to public
perception of juices as a healthy natural source of nutrients and
increased public interest in health issues. Indeed, fruit juice
intake has been consistently associated with reduced risk of many
cancer types, might be protective against stroke and delay the
onset of Alzheimer's disease. 11. equal in health benefit to fresh
fruit has been questioned, mainly because it lacks fiber and has
often been highly processed.[25] Highfructose corn syrup, an
ingredient of many juice cocktails, has been linked to the
increased incidence of type II diabetes. High consumption of juice
is also linked to weight gain in some studies,[26][27] but not in
others.[28] In a controlled clinical study, regular consumption of
grape juice for 12 weeks did not cause any weight gain in
volunteers, but consumption of a soft drink did. Fruit juice in
moderate amounts can help children and adults meet daily
recommendations for fruit consumption, nutrient intake and
calories. 12. The American Academy of Pediatrics says that fruit
juice should not be given to infants before 6 months of age. For
children ages 1 to 6, intake of fruit juice should be limited to 4
to 6 ounces per day (about a half to three-quarters of a cup).
Giving children excessive juice can lead to poor nutrition,
diarrhea, gas, abdominal pain, bloating, and tooth decay.
