Results 61 to 70 of about 20,923 (227)

Heat-extracted jaboticaba juice blended with apple juice has good sensory acceptance and the addition of Zn2+ delays the degradation of its anthocyanins during storage at room temperature

Applied Food Research
Our objectives were to develop a blend of heat-extracted jaboticaba juice and apple juice, and to investigate the protective effect of the addition of metallic cations on the stability of its anthocyanins during storage at 25 °C, 45 °C and 80 °C ...
Ana Beatriz Neves Martins, Ellen Cristina Quirino Lacerda, Daniel Perrone, Mariana Monteiro   +3 more
doaj   +1 more source

Productive manifestations and technological parameters of juice of selected yellow-green apple hybrids

Растениевъдни науки, 2022
The purpose of the present study was to evaluate the productivity, fruit quality, and suitability for technological processing of the fruits of apple selections with yellow-green fruit color for the production of cold-pressed cloudy juice. The study was
Dimitar Sotirov, Stanislava Dimitrova, Anton Sotirov, Pavel Zhelyazkov   +3 more
doaj  

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Stabilization Strategies for Catechins and Epicatechins: Recent Advances

Food Chemistry International, EarlyView.
Oxidation, epimerization, polymerization, and hydrolysis, driven by heat, pH, and oxygen, are pathways. Nano‐/microencapsulation maintains integrity with 70%–95% efficiency; biopolymer nanoparticles, starch/polysaccharide nanocarriers improve stability and dispersion. Lipid nanocarriers enhance bioavailability but raise oxidation risk.
Nuzhat Shamim, Muhammad Usman Kahlid, Mutjardah Zarrish, Ayman Furqan, Prakram Singh Chauhan, Bipindra Pandey   +5 more
wiley   +1 more source

Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917

Molecules, 2018
The present study examined the effect of Lactobacillus plantarum ATCC14917 fermentation on the chemical composition and antioxidant activity of apple juice.
Zhongxi Li, Jing Teng, Yilu Lyu, Xiaoqian Hu, Yueliang Zhao, Mingfu Wang   +5 more
doaj   +1 more source

Purification of crude cellulase obtained from Aspergillus foetidus and its immobilization in agar xerogel: A comparative study with commercial cellulase immobilized in similar support

Food Biomacromolecules, EarlyView.
Agar xerogel was used to immobilize cellulase. Properties of partially purified cellulase from Aspergillus foetidus and commercial cellulase were compared after immobilization. Abstract This research study is a comparative study of the characteristics of partially purified cellulase produced from Aspergillus foetidus through solid‐state fermentation ...
Bhaskar Jyoti Kalita, Nandan Sit
wiley   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

VISCOSITY AND PARTICLE SIZE DISTRIBUTION OF CONCENTRATED APPLE JUICE PRODUCED BY SPINNING DISC REACTOR (SDR)

Jurnal Teknologi dan Industri Pertanian Indonesia, 2012
This research  explored the potential use of the spinning disc reactor (SDR), a novel processing technique used for the production of concentrated apple juice.
Novi Safriani
doaj   +1 more source

Genetic and Molecular Basis of Processing Traits and Genetic Improvement Progress in Major Fruit Crops

Future Postharvest and Food, EarlyView.
Processing quality in fruit crops is governed by complex genetic networks controlling texture, sweetness, color, browning, aroma, and nutritional quality. Advances in genomics, genomic selection, and genome editing enable the development of processing‐oriented cultivars with improved industrial performance, reduced postharvest losses, and enhanced ...
M. Ranjani, Kaviya Dharshini U, Shalini Gaur Rudra   +2 more
wiley   +1 more source

Valorization of Pineapple Peel and Mature Coconut Water to Produce Vinegar

Future Postharvest and Food, EarlyView.
Pineapple peel waste and mature coconut water were utilized as low‐cost substrates for vinegar production through a two‐stage fermentation process. During alcoholic fermentation, sugars in the substrate were converted into ethanol by Saccharomyces cerevisiae.
Vida Opoku Edusei, William Odoom, Regina Ofori Asante, Maxwell Adu, Solomon Odoi Anim, Jessica Ode Agyapong, Nana Adwoa Akyeneba Anderson   +6 more
wiley   +1 more source