Results 21 to 30 of about 19,994 (214)
Shipin gongye ke-ji, 2022 As the main processing product of apple in China, juice contributed great to the value-added of the industry. However, browning reaction is easy to occur during processing and storage, resulting in color instability, quality deterioration and reduced ...
Chenyaqiong CHENG +7 more
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Features of the results of conductometric studies of apple juices [PDF]
E3S Web of Conferences, 2023 By the conductometric method, the dependence of the specific electrical conductivity (χ) of five apple juice samples on the volume fraction (φ) of apple juice in a solution with distilled water.
Nikulina Svetlana +6 more
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Frontiers in Pharmacology, 2018 This study aimed to determine an optimal method for patulin (PAT) reduction for application in apple juice production. PAT levels in spiked apple juice (100 μg/L) were measured after treatment with citric acid, sodium bicarbonate, vinegar, mixture of ...
Minkyeong Kim +4 more
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Frontiers in Nutrition, 2022 BackgroundTo enrich the probiotic lactic acid bacteria (LAB) strains and expand the commercialization of new fermented juice products, we have identified two LAB strains with excellent potential in fermenting apple juice from pickles.MethodsThe two ...
Jia Rui Liang +5 more
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Verification of Authenticity of Apple Juice
Journal of AOAC INTERNATIONAL, 1982 Abstract A series of instrumental analyses is described for verification of apple juice authenticity. Liquid chromatography is used to determine sugars and individual phenolics, atomic absorption spectroscopy is used to determine potassium, standard AOAC methods are used to test for polyphenolics arid formol indexes, and stable carbon ...
A R, Brause, J M, Raterman
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New Production Technology for Nutritionally Enhanced Bakery Products [PDF]
Техника и технология пищевых производств, 2019 The paper features nutritionally enhanced bakery products. N.I. Vavilov Saratov State Agricultural University conducts a series of research on the development of accelerated technologies for nutritionally enhanced bakery products.
Bukhovets V., Yefimova D., Davydova L.
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Lipids in Health and Disease, 2009 Background Atherosclerosis which results from gradual deposition of lipids in medium and large arteries is a leading cause of mortality worldwide.
rohani Ali +4 more
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Frontiers in Nutrition, 2022 Fruit juices have been widely used as the substrates for probiotic delivery in non-dairy products. In this study, three lactic acid bacteria (LAB) strains, including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, were ...
Jie Yang +15 more
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Scientifica, 2020 Cashew apple juice is a good source of vitamins, minerals, and other nutrients. Cashew apples are being wasted due to lack of processing and are not much cherished because of its astringency.
Cajethan U. Ugwuoke +6 more
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