Results 51 to 60 of about 20,923 (227)
Influence of Apple Juice Type on Fermentation Process and Volatile Compounds of Hard Apple Cider
Applied SciencesFermented apple cider is a refreshing alcoholic drink known since ancient times, and it is obtained by fermenting apple fruit juice. Using the standards of alcohol concentration (up to 8%) and carbonation, it belongs to drinks similar to beer.
Kristina Habschied +5 more
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Antimicrobial Peptides and Peptidomimetics in Foods – A Synthetic Foray
ChemFoodChem, EarlyView.This Review discusses AMPs in foods and their syntheses. It espouses facile methods to make them accessible and suggests their utility in the mitigation and eradication of the burgeoning maladies of antimicrobial and multidrug resistance (AMR and MDR).
Josephat U. Izunobi +2 more
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ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.Schematic illustration of the lifecycle of LiFePO4 cathodes. Lithiation and delithiation reactions happen through its discharging and charging processes. Recycling pathways including hydrometallurgy, pyrometallurgy, and direct regeneration enable sustainable reuse of spent LFP materials. Surface modification approaches (carbon, polymer, and metal/metal
Yan He, Ruigang Wang
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Surveillance of Patulin in Apple, Grapes, Juices and Value-Added Products for Sale in Pakistan
Foods, 2020 The prime objective of the current study was to investigate the occurrence of mycotoxin patulin (PAT) in apples, grapes and their value added products. PAT was determined by a validated method based on HPLC with UV detector.
Shabbir Hussain +5 more
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On the Presence of Acetobacter oxydans in Apple Juice [PDF]
Journal of General Microbiology, 1952 Acetobacter oxydans has been identified in pure natural apple juice. A new technique which possesses some advantages over existing methods has been developed for demonstrating capsule formation by this organism and by other species of Acetobacter.
C R, MARSHALL, V T, WALKLEY
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Food Chemistry International, EarlyView.Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique +3 more
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Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
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Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Optimization of fermentation process of apple juice with mixed strains based on response surface method [PDF]
Zhongguo niangzaoIn this study, fermented apple juice was prepared using Zhaotong plateau apple as raw material and Oenococcus oeni and Bifidobacterium as fermentation strains.
YANG Li, SUN Zeping, REN Lilin, TANG Shuangqing, WEI Qin
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Food Chemistry International, EarlyView.Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
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