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any liquid that occurs naturally in or is secreted by plant or animal tissue
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.



a beverage made from fresh fruits, berries, or vegetables.

A distinction is made between clear juices, which are made by pressing already processed (usually chopped up) fruits or berries, and juices with pulp, which are obtained from the strained pulp of fruits and vegetables rich in carotene and other valuable water-insoluble components. Distinctions are also made between natural juices (from one type of fruit or vegetable without the addition of other substances), mixed juices (mixture of several types of juices), sweetened juices (with the addition of sugar or sugar syrup), carbonated juices (concentrated with carbon dioxide), and concentrated juices (evaporated juices).

Methods of preserving juices include pasteurization (or sterilization), freezing, treatment with antiseptics or other chemical substances (most often with sulfurous, benzoic, and sorbic acids and their salts), fermentation, and fortification with ethanol (which produces intermediates for wine-making).

Juices are particularly important as a source of vitamins, especially vitamin C. For example, the vitamin C content is 250–300 mg percent in blackberry juice and 100 mg percent in mandarin juice.

The most common fruit and berry juices in the USSR are grape, apple, cherry, and prune; the most common vegetable juices are tomato and carrot. Grape juice contains 15 percent dry matter (including 13.2 percent carbohydrates), 3.5 mg percent vitamin C, and 0.12 mg percent carotene. It has an acidity of 0.2 percent. Also contained in grape juice are vitamin B,, vitamin P, and salts of potassium, iron, calcium, and phosphorus. Tomato juice contains 4.8–5 percent dry matter (including 3 percent carbohydrates and 0.8 percent proteins), 15 mg percent vitamin C, and 0.5 mg percent carotene; vitamin B1; vitamin B2, vitamin PP, and mineral salts are also contained in the juice.


Fan-lung, A. F., B. L. Flaumenbaum, and A. K. Izotov. Tekhnologiia konservirovaniia plodov i ovoshchei, 3rd ed. Moscow, 1969.
Plodovye i ovoshchnye soki. Moscow, 1969. (Translated from Bulgarian.)


The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.


(1) See JeOS and Joost.

(2) Slang for electrical power.
Copyright © 1981-2019 by The Computer Language Company Inc. All Rights reserved. THIS DEFINITION IS FOR PERSONAL USE ONLY. All other reproduction is strictly prohibited without permission from the publisher.
References in periodicals archive ?
Sensory traits, including flavor, tenderness, and juiciness, were positively correlated (0.35 [less than or equal to] r [less than or equal to] 0.61, p<0.05) with C16:0, C18:1n9, and MUFA percentages in LT fat, and negatively correlated (-0.70 [less than or equal to] r [less than or equal to] -0.42, p<0.05) with C18:2 and PUFA percentages (Table 5).
Juiciness is another important factor for determining consumers' preferences for indigenous chicken [31].
The use of chicken or duck meat in sausage generated higher consumer acceptability among Korean consumers by delivering more softness and juiciness. Based on the consumer acceptance test, the pork meat in sausage should be replaced at a rate of 30% chicken or 5% duck meat.
Longissimus thoracis from 1 to 15 d, improved scores of two major sensory attributes of meat, such as tenderness and juiciness, without prejudice to the other attributes studied.
While the most ideal the better (the objective approach) method was used for the tenderness, juiciness and WBS values in the normalization process, the lowest the best (the minimum approach) method was used for flavour and NCBS in the normalization process and the highest the best (the maximum approach) method for the acceptability in the normalization process.
The descriptors for various sensory attributes were defined (Table I) and the panelists were asked to rate their acceptance for color, flavor, juiciness, tenderness, oiliness and overall acceptability according to hedonic scale: 1, dislike extremely; 2, dislike very much; 3, dislike moderately; 4, dislike slightly; 5, neither like nor dislike; 6, like slightly; 7, like moderately; 8, like very much; 9, like extremely (Meilgaard et al., 2007).
The PCA (Figure 1) showed that MA50 and MA60 treatments were more characterized by the fresh peach flavour, fresh appearance, juiciness and flesh firmness.
Judges graded contestants on overall presentation, juiciness, tenderness and flavor of their steaks.
From today, shoppers will be able to pick up a giant sat-suma - a new "citrus hybrid" that combines the easy peel-ability of a satsuma with the size and juiciness of an orange.
The seedless mini melons aren't genetically engineered and have that rich, scarlet juiciness that few adults or kids can resist.
* Solo soy candles from Er'go--a new collection of 21 fragrances--focus on the properties of fruits and flowers, like tartness, juiciness, bitterness and sweetness.
The task of panelists will be to assess texture, juiciness, and flavor of both whole muscle meat and processed meat products.