Sweet cherry:composition, postharvest preservation, processing and trends for its future use [PDF]
Trends in Food Science and Technology, 2016 Background Sweet cherries (Prunus avium L.) are a nutritious fruit which are rich in polyphenols and have high antioxidant potential. Most sweet cherries are consumed fresh and a small proportion of the total sweet cherries production is value added to ...
Chockchaisawasdee, Suwimol +4 more
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Montmorency cherry juice reduces muscle damage caused by intensive strength exercise. [PDF]
Medicine & Science in Sports & Exercise, 2013 addresses: Sports and Exercise Science Research Centre, London South Bank University, London, United Kingdom. bowteljl@lsbu.ac.uktypes: Clinical Trial; Journal Article; Research Support, Non-U.S.
Akova +42 more
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Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice
Food Chemistry, 2012 The antioxidant capacities, total polyphenolic content and monomeric anthocyanin content of eleven types of sour cherry juice obtained from different varieties of sour cherries were investigated. Antioxidant capacity, total polyphenolic content and monomeric anthocyanin contents of the juices were within the ranges 20.0-37.9 mmol/L, 1510-2550 and 350.0-
Damar, Irem, Eksi, Aziz
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Comparison of the effect of ultrasonic and thermal pasteurization on total phenol content and microbial load of sour cherry juice [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2022 Non-thermal methods can be used to reduce the adverse effects of conventional thermal pasteurization on food. The purpose of this study was to investigate the ultrasound method regarding the effect of the three variables of ultrasound power (10, 105, and
F. Noorisefa, L. Nateghi, H. Zarei
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Survival of Lactobacillus acidophilus La-5 Encapsulated Along with Spirulina platensis and the Application of this Capsule in Sour Cherry Juice as a Probiotic Drink [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2023 This study investigated the effects of the microencapsulation of Lactobacillus acidophilus La-5 along with Spirulina platensis on bacterial survival in sour cherry juice containing synbiotic capsules. S.
Samira Belyani +3 more
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Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer Production
Beverages, 2023 Fruit addition can enrich beer with flavor and bioactive substances. Sweet cherry (Prunus avium L.) can be added in beer as a whole fruit, fruit juice, or pulp, but there is no data for the addition of cherry pomace in beer.
Petar Nedyalkov +4 more
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Useful Properties Of Cherries And Cherry Juice
The American Journal of Agriculture and Biomedical Engineering, 2021 To study the process of obtaining natural juices from cherry fruit to satisfy people's thirst in summer and to recommend cherry juice to the owner.
Xatamova X.K., Yunusov O.B.
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Effects of Acute Tart Cherry Juice Intake on Recovery after Intermittent Exercise in Elite Female Field Hockey Players [PDF]
Cheyuk gwahag yeon-gu, 2022 PURPOSE This study aimed to examine the effect of acute tart cherry juice intake on recovery after intermittent exercise in female field hockey athletes. METHODS Sixteen university female field hockey athletes were studied for a total of 3 days.
Minkyung Choi +4 more
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Blood pressure responses in healthy older people to 50 g carbohydrate drinks with differing glycaemic effects [PDF]
, 2004 The aim of the present study was to determine the effects on blood pressure response of 50 g carbohydrate drinks with differing glycaemic effects in ten healthy elderly subjects (age >65 years; randomized crossover design). Systolic (SBP), diastolic (DBP)
Ian Chapman +6 more
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Development of lactic acid fermented, probiotic sour cherry juice [PDF]
Progress in Agricultural Engineering Sciences, 2020 AbstractNowadays, demand for products which beyond the overall nutritional value have a feature that protects the consumer health, have increased. Several studies have proved that fruit juices can become a suitable carrier or medium for probiotic organisms. Therefore, the aim of our study was to investigate the possibility of the probiotication of sour
Judit Perjéssy +4 more
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