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any liquid that occurs naturally in or is secreted by plant or animal tissue



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.)



(1) See JeOS and Joost.

(2) Slang for electrical power.
References in periodicals archive ?
Juicing accessories are part of Sur La Table's inventory as well, such as peelers, corers, slicers and hullers for the prep process in handling fruit and vegetables to be blended or extracted.
Independent retailers who carry culinary items and gourmet food also are focusing on juicers and juicing accessories.
Reviewing juicing trends of the past 20 years, he reports, "It perks along on its own, and every now and then you get a spike, because people are talking about juicing." He says that sales of juicers in the $99 and $149 categories have been strong lately, as have some other juice products, such as electric reamers and a newer citrus-beverage-infuser bottle, with a built-in cone that adds fruit flavor to water.
Juicing can be a good way to get fruits and vegetables into a diet, but there's no sound scientific evidence that it's any healthier than eating whole fruits and vegetables, said Jennifer Nelson, director of clinical nutrition for the Mayo Clinic.
Other nutritionists worry that juicing is being promoted as a quick way to lose weight.
Diets and commercial plans that encourage strict juicing as meal replacement may skimp on essential nutrients, such as protein, which is needed for many functions in the body, including maintaining lean muscle mass.
Among the many claims of the superiority of juice, juicing proponents say the body absorbs nutrients from juice more easily than from whole fruits and vegetables, and that juice removes toxins from the body, boosts the immune system, aids digestion and helps with weight loss.
Juicing at home lets you add all kinds of fresh berries, vegetables, fruits, and herbs to dishes for fresher and more exciting tastes.
For juicing involving fruits like apples, pears, and berries or vegetables like carrots, beets, or celery, a juice extractor is required.