REFERENCES:

Berry (plant reproductive body. Encyclopedia Britannica Available from:

http://www.britannica.com/science/berry-plant-reproductive-body [cited 19 November 2022]

Directive 2012/12/EU of the European parliament and of the council of 19 April 2012 amending

Council Directive 2001/112/EC relating to fruit juices and certain similar products

intended for human consumption.

Official Journal of the European Union. 2012; 55: 1–11. World Cancer Research Fund/American

Institute for Cancer Research. Continuous Update Project Expert Report 2018. Whole grains,

vegetables and fruit and the risk of cancer. Available from: dietandcancerreport.org [cited 11

June 2021].

Xiaoyue Xu, PhD; Sara Grafenauer, PhD; Margo L. Barr, PhD; Aletta E. Schutte, PhD. Impact

of fruit and Fruit Juice on Death and Disease Incidence: A Sex-Specific Longitudinal Analysis of

18603 Adults. © 2023 The Authors. Published on behalf of the American Heart Association

Michelle Nguyen, HBSc; Sarah E. Jarvis, MSc; Laura Chiavaroli, PhD; Sonia Blanco Mejia,

MSc et al, (2023). Consumption of 100% Fruit Juice and Body Weight in Children and

Adults A Systematic Review and Meta-Analysis. JAMA Pediatr.

doi:10.1001/jamapediatrics.2023.6124 Published online January 16, 2024.

Noor Fajrina Farah Istiani a, Massimiliano Masullo a, Gennaro Ruggiero b, Luigi Maffei a.

Influence of sonic environment on the fruit juice drinking experience. 18th Healthy Buildings

Europe Conference, 11th – 14th June 2023, Aachen, Germany

Paruk Urak et al, 2023; Research on Consumption of Sugar-Sweetened Drinks and 100% Fruit

Juices. Turkish Radio and Television Corporation (TRT), Erzurum Directorate, Erzurum
Sorumlu Yazar: [email protected]. Received: 18.08.2023 Received in revised:

07.09.2023 Accepted: s08.09.2023

Teresa Pinto, Alice Vilela, Fernanda Cosme. Fruit Juices and Fruit Fermented Beverages:

Consumer Acceptance, Chemical and Sensory Characteristics. In: Seongwoo Woo, Fernanda

Cosme, editors. Prime Archives in Applied Sciences: 2nd Edition. Hyderabad, India: Vide Leaf.

2023.

(Walczak Z., S. Kalisz. 2019). Soki owocowe jako źródło składników bioaktywnych”. Przemysł

spożywczy 73 (12): 34–39.

Gwóźdź E., P. Gębczyński. 2015. „Prozdro wotne właściwości owoców, warzyw i ich przetwo

rów”. Postępy Fitoterapii 4, 16, 268–271.

Gupta, A., Sanwal, N., Bareen, M. A., Barua, S., Sharma, N., Olatunji, O. J., et al. (2023).

Trends in functional beverages: Functional ingredients, processing technologies, stability, health

benefits, and consumer perspective. Food Research International., Article 113046.

https://doi.org/10.1016/j.foodres.2023.113046. Doi.

Elhadi M. Yahia, Pablo García-Solís and María Elena Maldonado Celis, 2019, Contribution of

Fruits and Vegetables to Human Nutrition and Health

Ariel R. Vincentea, George A. Manganarisb, Cristian M. Ortiza, Gabriel O. Sozzic and Carlos H.

Crisostod, 201 4. Chapter 5, Nutritional Quality of Fruits and Vegetables.

(Kunachowicz h., B. Przygoda, I. Nado Lana, K. Iwanow. 2017. "Tabele składu i warto ści

odżywczej żywności". Wydawnictwo pzwl).

Rampersaud G.C., M.F. Valim. 2017. "100% citrus juice: Nutritional contribution, dietary

benefits, and association with anthropometric measures". Crit Rev Food Sci Nutr. 57(1):129–

140.
(De Oliveira, P.M.; Leite Júnior, B.R.d.C.; Martins, E.M.F.; Martins, M.L.; Vieira, É.N.R.; de

Barros, F.A.R.; Cristianini, M.; de Almeida Costa, N.; Ramos, A.M. Mango and carrot mixed

juice: A new matrix for the vehicle of probiotic Lactobacilli. J. Food Sci. Technol. 2021, 58, 98–

109) [CrossRef]].

Chanson-Rolle, A., Braesco, V., Chupin, J. and Bouillot, L. (2016) Nutritional Composition of

Orange Juice: A Comparative Study between French Commercial and Home-Made Juices. Food

and Nutrition Sciences, 7, 252-261. http://dx.doi.org/10.4236/fns.2016.74027

AIJN (2014) Liduid Fruit Market Report. AIJN European Fruit Juice Association, Brussels.

Galaverna, G. and Dall'Asta, C. (2014) Production Processes of Orange Juice and Effects on

Antioxidant Components. In: Preedy, V.R., Ed., Processing and Impact on Antioxidants in

Beverages, Elsevier, Amsterdam, 203-214. http://dx.doi.org/10.1016/B978-0-12-404738-

9.00021-0

Tahseen I. Juice parties are becoming popular. Pune Time, Times of India 2015,4p.

Barreca D, Gattuso G, Bellocco E, Calderaro A, Trombetta D, et al. (2017) Flavanones: Citrus

phytochemical with health-promoting properties. BioFactors 43(4): 495-506.18 .

Younas A, Naqvi SA, Khan MR, Shabbir MA, Jatoi MA, et al. (2020) Functional food and

Nutra-pharmaceutical perspectives of date (Phoenix dactylifera L.) fruit. Journal of food

biochemistry 44(9): e13332.

Taouda H, Chabir R, Errachidi F, Aarab L (2014) Comparison of antioxidant activities and

phenolic content of Moroccan date fruits. Int J Innov Res Sci Eng Technol 3: 16120-16126.

Kunachowicz H., B. Przygoda, I. Nado Lana, K. Iwanow. 2017. „Tabele składu i warto ści

odżywczej żywności". Wydawnictwo Pzwl

Jarosz M., E. Rychlik, K. Stoś, J. Cha Rzewska (red). 2020. Normy żywienia dla popu lacji

Polski i ich zastosowanie". Wydawnictwo Pzh

Oliviero F., A. Scanu, Y. Zamudio-Cu Evas, L. Punzi, P. Spinella. 2018. "Anti-in flammatory

effects of polyphenols in arthritis". J Sci Food Agric. 98(5): 1653–1659'

Zhou Y., J. Zheng, Y. Li, D.P. Xu, S. Li, Y.M. Chen, H.B. Li. 2016. "Natural Polyphenols for

Prevention and Treatment of Cancer". Nutrients 8(8): 515

(Walczak Z., S. Kalisz. 2019). Soki owocowe jako źródło składników bioaktywnych". Przemysł

spożywczy 73 (12): 34–39.

GOCA M. 2016. 'Pasteryzacja soków". Przemysł Spożywczy' 70(7): 28–31.

Gwóźdź E., P. Gębczyński. 2015. „Prozdro wotne właściwości owoców, warzyw i ich przetwo

rów". Postępy Fitoterapii 4, 16, 268–271.

Adelekan A.O., et al. (2014) Production and Acceptability of Fruits Enhanced Zobo Drink. Food

Science and Technology Letters, ISSN: 0976-982X & E-ISSN: 0976-9838, Volume 5, Issue 1,

pp.-046-051

Tanvir Ahmed, Ashfak Ahmed Sabuz, Anirudha Mohaldar, H. M. Sazzad Fardows, Baskaran

Stephen Inbaraj, Minaxi Sharma, Md Rahmatuzzaman Rana, and Kandi Sridhar, Development of

Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical,

Microbiological, and Sensory Analysis.

Tabbu Theba, Pratik Nayi, Amee Ravani, 2024. Beetroot-based blended juice: Process

development, physico-chemical analysis and optimization of novel health drink.

Henning, S.M., Yang, J., Shao, P. et al. Health benefit of vegetable/fruit juice-based diet: Role of

microbiome. Sci Rep 7, 2167 (2017). https://doi.org/10.1038/s41598-017-02200-6

Kim HU. 2020 Lipid Metabolism in Plants. Plants (Basel). 2020 Jul 9;9(7):871. doi:

10.3390/plants9070871. PMID: 32660049; PMCID: PMC7411677.

Orsavova J, Misurcova L, Ambrozova JV, Vicha R, Mlcek J. Fatty Acids Composition of

Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular

Mortality on Dietary Intake of Fatty Acids. International Journal of Molecular Sciences. 2015;

16(6):12871-12890. https://doi.org/10.3390/ijms160612871

Ramesh Kumar Saini, Young- Soo Keum, 2018. Omega-3 and omega- 6 polyunsaturated fatty

acids: Dietary sources, metabolism, and significance — A review, Life Sciences, Volume 203,

Pages 255-267, ISSN 0024-3205, https://doi.org/10.1016/j.lfs.2018.04.049.

(https://www.sciencedirect.com/science/article/pii/S0024320518302303)

P. Ashurst, 2016, The Stability and Shelf Life of Fruit Juices and Soft Drinks, Pages 347-374,

ISBN 9780081004357,https://doi.org/10.1016/B978-0-08-100435-7.000125.

(https://www.sciencedirect.com/science/article/pii/B9780081004357000125)

Lorenzo JM, Munekata PE, Dominguez R, Pateiro M, Saraiva JA, Franco D. Main Groups of

Microorganisms of Relevance for Food Safety and Stability: General Aspects and Overall

Description. Innovative Technologies for Food Preservation. 2018:53–107. doi: 10.1016/B978-0-

12-811031-7.00003-0. Epub 2017 Sep 29. PMCID: PMC7150063.