Results 41 to 50 of about 3,898 (213)

Underutilized Chokeberry (Aronia melanocarpa, Aronia arbutifolia, Aronia prunifolia) Accessions Are Rich Sources of Anthocyanins, Flavonoids, Hydroxycinnamic Acids, and Proanthocyanidins

, 2016
Polyphenols from underutilized black, purple, and red aronia (Aronia melanocarpa, Aronia prunifolia, and Aronia arbutifolia) and ‘Viking’ (Aronia mitschurinii) berries were characterized.
Rod Taheri (1913806), Bradley W. Bolling (1913812), Bryan A. Connolly (1913803), Mark H. Brand (1913809)   +3 more
core   +1 more source

Berry Raw Materials in Functional Soft Cheese Production [PDF]

Техника и технология пищевых производств, 2020
Introduction. Healthy diet has been in the focus of scientific attention for many years. This issue is closely connected with the production of functional foods.
Borisova A., Ruzyanova A., Tyaglova A., Polikarpova K.   +3 more
doaj   +1 more source

Aronia (Aronia melanocarpa Michx Elliot) Production and Evaluation Methods in the World and Turkey

, 2022
Cultivation and consumption of berry fruits in the world and in our country is increasing due to reasons such as different ways of evaluation, high income per unit area and health benefits.
Ümmügülsüm Erdoğan, Ali Şahin, Erdoğan, Ümmügülsüm, Şahin, Ali   +3 more
core   +2 more sources

Optimization and Application of Potentiometric Stripping Analysis for Determination of Heavy Metals in the samples of Aronia melanocarpa (Michx.) Elliot

International Journal of Electrochemical Science, 2020
Lately, in the group of medicinal herbs, a significant place in the prevention and treatment of certain diseases is taken by Aronia, black chokeberry, Aronia melanocarpa (Michx.) Elliot, Rosaceae.
Biljana Kaličanin, Aleksandra Pavlović, Dragan Velimirović, Ivana Arsić, Sofija Đorđević, Vanja Tadić   +5 more
doaj   +1 more source

Quality Characteristics of Jelly Added with Aronia (Aronia melancocarpa) Juices

Korean journal of food and cookery science, 2015
Abstract This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activ ity of jelly increased with each increase of aronia juice contents ...
Shin-Youn Joo, Hye-Sook Ryu, Hae-Yeon Choi   +2 more
openaire   +2 more sources

Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice [PDF]

Preventive Nutrition and Food Science, 2016
We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at 37°C. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice ...
Nguyen, Linh, Hwang, Eun-Sun
openaire   +2 more sources

Consumers Perception on Nutritional Bars. A Case Study: Nutritional Bars Based on Aronia By-products

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Nutritional bars have become popular functional foods, offering both convenience and health benefits. This overview examines nutritional bars incorporating aronia by-products, focusing on their nutritional composition, health benefits, consumer ...
Bogdan Constantin BRATOSIN, Antonia Cristina Maria ODAGIU, Sorina DÂRJAN, Adrian MARTĂU, Dan Cristian VODNAR   +4 more
doaj   +1 more source

DEVELOPMENT OF EDIBLE FILMS CONTAINING ARONIA (Aronia melanocarpa) AND PROBIOTIC

Journal of microbiology, biotechnology and food sciences
The application of herbal extracts and probiotics to edible films has the potential to improve food safety. This study aims to investigate the usage possibility of food packaging film prepared by combining aronia fruit ethanol extract (AEE) and probiotic candidate strain Limosilactobacillus fermentum MA-7 in the food industry.
Ali SAGLAM, Meltem ASAN-OZUSAGLAM
openaire   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Functional Activities and Mechanisms of Aronia melanocarpa in Our Health

Current Issues in Molecular Biology
Aronia melanocarpa, known as black chokeberry, is rich in polyphenols, comprising flavonoids, such as anthocyanins, flavanols, and flavonols, and phenolic acids, such as chlorogenic acid.
Min Young Go, Jinsick Kim, Chae Young Jeon, Dong Wook Shin   +3 more
doaj   +1 more source