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Mathematical modeling of continuous induction heating of sour cherry juice
Journal of Food Process Engineering, 2022AbstractInduction heating is a noncontact heating method that enables heating of ferromagnetic materials. In this study, continuous induction heating system was custom set up and experimental and numerical results were compared. Sour cherry juice was heated to a target temperature value (75°C) at three different flow rates (200–250‐300 ml/min) and ...
Filiz Icier, Orhan Kaya
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Tart Cherry Juice in Athletes: A Literature Review and Commentary
Current Sports Medicine Reports, 2017Tart cherry (TC) juice has many antioxidant and anti-inflammatory polyphenol compounds. TC lessens pain and accelerates strength recovery after exercise and decreases blood markers of inflammation/oxidative stress. These improvements occur in both strength and endurance exercise.
Kenneth C, Vitale +2 more
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Gas chromatographic identification of phenolic acids found in sweet cherry and sour cherry juice
Food / Nahrung, 1980AbstractIn juice of 5 varieties of sour cherries and one variety of sweet cherries the following compounds have been identified: salicylic, cinnamic, gentisic, quinic, p‐coumaric, gallic, and isoferulic acids. Using the method of the internal standard the quantities of these acids were calculated.
S. Tanchev +3 more
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Mycotoxin production byPenicillium expansumon blackcurrant and cherry juice
Food Additives and Contaminants, 1998The production of mycotoxins and other secondary metabolites by Penicillium expansum on blackcurrant and cherry juice has been studied at 10 degrees C and 25 degrees C under storage imitated conditions. P. expansum was able to synthesize extracellular patulin under all conditions, and together with extracellular chaetoglobosin A when unlimited oxygen ...
T O, Larsen +3 more
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Cherry Juice Targets Antioxidant Potential and Pain Relief
2012Strenuous physical activity increases the risk of musculoskeletal injury and can induce muscle damage resulting in acute inflammation and decreased performance. The human body's natural response to injury results in inflammation-induced pain, swelling, and erythema.
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Degradation Kinetics of Anthocyanins in Sour Cherry Juice and Concentrate
Journal of Food Science, 1994ABSTRACT The effects of temperature and soluble solids on degradation of anthocyanins in sour cherry concentrate were determined over temperature ranges (‐18 to 37)°and 50 to 80°C. Anthocyanin degradation could be modeled as a first‐order rate reaction, with rates of 33.97 × 10 minus;3
B. CEMEROGLU, S. VELIOGLU, S. ISIK
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Tart Cherry Juice Reduces Systolic Blood Pressure in Older Adults
The FASEB Journal, 2017Hypertension and dyslipidemia are major risk factors for cardiovascular disease (CVD). Common treatments for high blood pressure (BP) and dyslipidemia include medications, but there is question as to whether natural sources may be adequate to improve CVD risk factors.
Sheau C Chai +6 more
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Development of Pomegranate-Cherry Jelly Enriched with Beet Root Juice
2023Mixed fruit jelly was developed from pomegranate and cherry fruit juice and further enriched with beetroot juice. The different physico-chemical characteristics of pomegranate, cherry fruits along with beetroot were analyzed and the total phenolic content ranged between 18.86±0.68, 6.75±0.44 and 2.68±0.19 mg GAE/g, respectively.
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Mathematical analysis of sour cherry juice filtration
1992Vişne suyunun filtrasyonu çalışılmıştır. Filtre tablasının kaplanması, filtrasyondan önce vişne suyuna filtre yardımcı maddelerinin eklenmesi, kullanılan filtre tablasının çeşidi, filtre yardımcı maddesinin parçacık boyutu, kaplama ve filtre yardımcı maddelerinin miktarları, operasyon sıcaklığı ve basıncı denenmiştir.
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