Results 51 to 60 of about 2,140,590 (186)
Investigation of the Effect of Chokeberry Powder on the Quality Attributes of Cheese Snacks
Applied SciencesThis study investigated the effects of black chokeberry (Aronia melanocarpa) (Michx.) Elliott powder addition (0.1–0.4%) on the quality attributes of cheese snacks produced from a blended camel–goat–cow milk base (60:20:20) using microwave vacuum drying.
Tamara Tultabayeva +5 more
doaj +1 more source
Natural Pigments and Cyclodextrins: Overview on a Synergistic Approach to Encapsulation
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT The growing demand for natural dyes in the food industry has stimulated research into strategies aimed at improving their stability, solubility, and bioavailability. This review examines the synergistic use of cyclodextrins (CDs) as encapsulating agents for natural pigments, highlighting their ability to form inclusion complexes that protect ...
Chiara Pippolini +3 more
wiley +1 more source
Biological activity of Aronia melanocarpa antioxidants pre-screening in intervention study design [PDF]
Journal of the Serbian Chemical Society, 2013 Beneficial effects of black chokeberry fruits and juices in health promotion and prevention of chronic diseases shown both in epidemiological and dietary intervention studies are often connected with their antioxidant activity.
Konić-Ristić Aleksandra +3 more
doaj +1 more source
Shipin gongye ke-ji, 2023 In order to explore the change rules of main components and antioxidant activity in the natural fermentation process of black chokeberry Jiaosu, the natural fermentation was carried out under 28 ℃ airtight container for 90 days.
Sipu WANG +6 more
doaj +1 more source
The effect of extraction technology on antioxidant activity of black chokeberry
Vestnik MGTU, 2017 The traditional technology of extracts production comprises crushing and defrosting fruit raw materials, squeezing the juice and pulp extraction. These methods usually have low efficiency, which can be significantly enhanced by using some alternative methods. One of these methods may be extraction with infrared radiation, or ultrasonic extraction.
Eremeeva N. B., Makarova N. V.
openaire +2 more sources
Cranberry Pomace Valorization: Composition, Extraction, Bioactivity, and Food Applications
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Cranberry pomace, the principal solid residue generated during cranberry processing, is increasingly recognized as a compositionally valuable coproduct rather than a waste material. This is particularly relevant in North America, where cranberry production is concentrated in the United States and Canada, the two leading producing countries ...
Ali Ali Redha, Tuba Esatbeyoglu
wiley +1 more source
Optimization of technological parameters for osmotic dehydration of black chokeberry
Food Science and Applied Biotechnology, 2018 Many plant extracts selected for their high in vitro antibacterial activity in microbiological media have a far lower in situ antibacterial activity in foods. This is likely due to interactions of plant antimicrobial molecules with food components such as proteins or dispersed fat at the expense of their interaction with target unwanted bacteria ...
Nikolay Penov +7 more
openaire +2 more sources
Frontiers in Nutrition, 2021 Black chokeberry or aronia (the fruit of Aronia melanocarpa) has been reported to having pharmacological activities against metabolic syndrome, such as hypertension, obesity, diabetes, and pro-inflammatory conditions.
Chae-Eun Yun +14 more
doaj +1 more source
Fat‐tailed dispersal shapes connectivity in a solitary bee
Ecology, Volume 107, Issue 7, July 2026.Abstract Dispersal—movement potentially leading to gene flow—is a fundamental ecological process yet notoriously difficult to measure. For solitary bees in particular, determining the spatial scale of dispersal movements and how landscape features influence connectivity is key to achieving conservation goals. Over 2 years, we marked 1698 females of the
Nicholas N. Dorian, Elizabeth E. Crone
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Fruit juices contain a variety of bioactive compounds (mainly polyphenols, anthocyanins, carotenoids, and vitamin C) with antioxidant properties. Traditional thermal processing methods may negatively affect the stability of these compounds, leading to reductions in polyphenol and anthocyanin content, decreased vitamin C levels, and antioxidant activity.
Julia Soja, Dariusz Nowak
wiley +1 more source