Continuous Clarification of Barberry Juice with Pectinase Immobilised by Oxidized Polysaccharides [PDF]
Food Technology and Biotechnology, 2021 Research background. Barberry juice is a rich source of bioactive compounds and shows different health properties such as antioxidant and anticancer activities.
Seyed Saeid Hosseini +3 more
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Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets [PDF]
Chemical and Biological Technologies in Agriculture, 2021 Background Barberry fruit is a good source of natural antioxidants and various functional compounds. Different concentrations of maltodextrin (10, 13, and 16% w/w) were used to produce spray-dried barberry juice powder and the powders (50, 60, and 70 ...
Sara Naji-Tabasi +4 more
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Effect of maltodextrin with different dextrose equivalents on the physicochemical properties of spray-dried barberry juice (Berberis vulgaris L.). [PDF]
J Food Sci Technol, 2022 Spray-drying technique is widely used in the production of powder from fruit juices. Carrier type and inlet temperature are two major factors that influence drying efficacy and powder quality. In this study, barberry juice (Berberis vulgaris L.) was powdered using 12% (w/v) maltodextrin with 4-7 and 16.5-19.5 dextrose equivalents (DEs) at two different
Nadali N +3 more
europepmc +4 more sources
Physicochemical changes of barberry juice concentrated by liquid desiccant-assisted solar system and conventional methods during the evaporation process. [PDF]
J Food Sci Technol, 2021 The preservation of the quality characteristics of fruit juices during the processing is one of the major challenges in the fruit juice industries. The high costs of fossil fuels and their environmental pollution increased the need to use of the renewable energies.
Alizadeh HR +3 more
europepmc +4 more sources
The Effect of Herbal Supplements on Blood Pressure: Systematic Review and Meta-Analysis [PDF]
Antioxidants, 2022 Herbal supplements rich in phenolic compounds are evidenced to have a protective effect against cardiovascular diseases. Therefore, they are suggested to be included in diets for people with hypertension (HT).
Anna Lipert +3 more
doaj +2 more sources
Effect of Barberry juice consumption on serum levels of liver enzymes following exhaustive exercise in active girls [PDF]
Majallah-i Zanān, Māmā̓ī va Nāzā̓ī-i Īrān, 2019 Introduction: Barberry has bioactive compounds with medicinal and therapeutic properties. Considering the adverse changes in liver enzymes following the exhaustive exercise, this study was performed with aim to evaluate the effect of Barberry juice ...
Mozhgan Eskandari +3 more
doaj +2 more sources
Gluten-free Buckwheat Kvass with Aromatic Raw Materials [PDF]
Техника и технология пищевых производств, 2020 Introduction. The production of gluten-free food products, including alcohol-free beverages, is an urgent task for Russian food industry. Buckwheat malt has a great raw material potential, because it consists rutin, which can give the final product some ...
Tanashkina T. +3 more
doaj +2 more sources
Application of mixture design methodology for development of high antioxidant fruity functional beverage. [PDF]
Food Sci Nutr, 2022 Three red color fruit juice (pomegranate (PJ), barberry (BJ), and grape juice (GJ)) and three plant extracts (cardamom essential oil (CE), ginger extract (GE), and hibiscus solution (HS)) were used for the development of different functional beverages ...
Sahraee S, Ghanbarzadeh B, Falcone PM.
europepmc +2 more sources
EXTRACT OF BARBERRY AS ENTIRELY GREEN CATALYST FOR THE SYNTHESIS OF STRUCTURALLY DIVERSE 3,4,5-SUBSTITUTED FURAN-2(5H)-ONES [PDF]
Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, 2016 An eco-friendly and environmentally benign synthesis of 3,4,5-substituted furan-2(5H)-ones employing Iranian seedless barberry, known as Zereshk, (Berberis integerrima “Bidaneh”, Berberidaceae) as a biocatalyst, was developed.
Nourallah Hazeri +4 more
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Study of concentration of added colors to juice of black cherry and juice of barberry on display in shop in the city of Tehran [PDF]
پیاورد سلامت, 2008 Background and Aim: Foodstuffs additives are a general term for materials that are added to the foodstuffs in order to increase durability and to improve the appearance, composition, taste and food nutritional value.
MM Soltan Dallal +8 more
doaj +2 more sources