Results 81 to 90 of about 448 (110)

Characterization and identification of sediment forming agents in barberry juice

Food Chemistry, 2020
Cloud and sediment formation is a major problem in juices and drinks. Barberry juice, as a functional and healthy product, is faced with the sedimentation problem, as an emerging issue. The present study was carried out to identify the sediment forming agents in barberry juice concentrate.
Sayed Mohammad Ebrahim Mousavi, Mohammad Mousavi, Hossein Kiani   +2 more
openaire   +2 more sources

Performance of a liquid desiccant-assisted solar juice concentration system for barberry juice

Solar Energy, 2019
Abstract A closed-loop solar juice concentration system equipped with a liquid desiccant bed was investigated for barberry juice concentration and compared with the conventional evaporation processes. An unglazed flat plate solar collector was used for simultaneous regeneration of the desiccant solution. Experimental evaluation of the designed system
Hamid-Reza Alizadeh, Hamid Mortezapour, Hamid-Reza Akhavan, Mohammad Balvardi   +3 more
openaire   +1 more source

The barberry juice effects on metabolic factors and oxidative stress in patients with type 2 diabetes: A randomized clinical trial

Complementary Therapies in Clinical Practice, 2018
The aim of this study was to investigate the effect of barberry juice (BJ) on cardiovascular risk factors in patients with type 2 diabetes (T2DM).46 diabetic Patients were randomly allocated to either the BJ group (n = 23) who consumed 200 ml of BJ daily for eight weeks, or the control group (n = 23) with no intervention. At the baseline and the end of
Fatemeh Lazavi, Parvin Mirmiran, Golbon Sohrab, Omid Nikpayam, Pooneh Angoorani, Mehdi Hedayati   +5 more
openaire   +2 more sources

Effect of thermosonication and thermal treatments on phytochemical stability of barberry juice copigmented with ferulic acid and licorice extract

Innovative Food Science & Emerging Technologies, 2018
Abstract This study was designed to compare the effect of thermosonication and thermal treatment on color and anthocyanins stability of natural and copigmented barberry juice during processing and storage. Addition of copigments significantly induced the hyperchromic effect and increased the total phenolic and antioxidant activity of barberry juice ...
Muhammad Farhadi Chitgar, Mehran Aalami, Rassoul Kadkhodaee, Yahya Maghsoudlou, Elnaz Milani   +4 more
openaire   +1 more source

Continuous and pulsed ultrasound treatment of barberry juice: Microbial inactivation and kinetics models

Journal of Food Processing and Preservation, 2021
Seyed Mohammad Bagher Hashemi, Reza Roohi   +1 more
openaire   +1 more source

Fermentation of Barberry Juice to Produce Probiotic Beverage

Current Nutrition & Food Science, 2017
Seyed Mohammad Bagher Hashemi, Maryam Mahmoodi   +1 more
openaire   +1 more source

Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria

Food Chemistry, 2021
Huaide Xu, Hongjie Lei
exaly  

The effect of barberry juice supplementation after a single exhausting aerobic activity on level of electrical muscle activity (emphasis on the fatigue) of lower extremity and the serum malondialdehyde index in inactive male student

2021
Ilbeigi, Saeed, Yousefi, Mohammad, Bakhshayesh, Behnam   +2 more
openaire   +1 more source

Comparative Study on the Effect of Heat Treatment and Sonication on the Quality of Barberry (Berberis Vulgaris) Juice

Journal of Food Processing and Preservation, 2016
Muhammd Farhadi Chitgar, Mehran Aalami, Yahya Maghsoudlou, Elnaz Milani   +3 more
openaire   +1 more source

Influence of Process Conditions on the Functional Properties of Spray-Dried Seedless Black Barberry (Berberis vulgaris ) Juice Powder

Journal of Food Processing and Preservation, 2016
Zahra Emam-Djomeh, Ameneh Seddighi, Golamreza Askari   +2 more
openaire   +1 more source