Results 1 to 10 of about 103,913 (305)

Fruit Spirit Production from Coffee Cherries—Process Analysis and Sensory Evaluation [PDF]

Beverages, 2020
Coffee fruit production is an important agricultural sector in more than 70 tropical countries. However, the production of fruit spirits based on coffee fruits has not been investigated to date.
Daniel Einfalt, Klaus Meissner, Lena Kurz, Kiatkamjon Intani, Joachim Müller   +4 more
doaj   +4 more sources

Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation

Foods, 2022
This study investigated the volatile composition and aromatic features of passion fruit wines using a combination of gas chromatography–quadrupole mass spectrometry (GC-qMS), gas chromatography–Orbitrap–mass spectrometry (GC-Orbitrap-MS), electronic nose
Ruojin Liu, Yaran Liu, Yuxuan Zhu, Maaria Kortesniemi, Baoqing Zhu, Hehe Li   +5 more
doaj   +3 more sources

Development and Evaluation of Physicochemical, Sensory, and Microbiological Properties of Fruit Leather From Underutilized Tropical Fruits

Future Postharvest and Food
Fruit leather is a nutritious chewy product made by drying fruit purees, offering an effective solution for reducing post‐harvest losses in tropical fruits.
Anand John, Dena Rose George, Jebin S. Sam, Libin Joseph, Amith Aravind, Lakshmi Mohan   +5 more
doaj   +2 more sources

Research progress on quality evaluation system of fruit fermented wine

Shipin yu jixie, 2023
The evaluation indicators of fruit wine including sensory evaluation, physicochemical indicator, safety indicator, flavor composition and efficacy are summarized, and the impact of each index on fruit wine quality and research progress are also ...
YIN Zi-ying, GUAN Jun-feng, ZHAO Jiang-li, LIU Jin-long, ZHAO Guo-qun   +4 more
doaj   +1 more source

The Plasma Ozonizer System for Mangosteen Storage Container to Preserve the Quality of Mangosteen

Applied Sciences, 2023
This research aims to produce ozone using a dielectric barrier discharge to extend the shelf life and preserve the quality of mangosteen. The optimum condition of this system was a minimum breakdown voltage of about 6 kVp-p, a resonance frequency of 224 ...
Pitchasak Chankuson, Paramee Chumsri
doaj   +1 more source

Sensory Quality Evaluation of Korla Pear from Different Orchards and Analysis of Their Primary and Volatile Metabolites

Molecules, 2020
Metabolites play vital roles in shaping the quality of fresh fruit. In this study, Korla pear fruit harvested from twelve orchards in South Xinjiang, China, were ranked in sensory quality by fuzzy logic sensory evaluation for two consecutive seasons ...
Yuan Liu, Simin Xiang, Haipeng Zhang, Hongyan Zhang, Cuiyun Wu, Zhanghu Tang, Jiangbo Wang, Juan Xu   +7 more
doaj   +1 more source

The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products

Applied Sciences, 2021
This review describes the effect of added freeze-dried guelder rose fruit powder (GRFP) on the quality parameter of homogenized meat products (HMP).
Monika Mazur, Anna Marietta Salejda, Kinga Maria Pilarska, Grażyna Krasnowska, Agnieszka Nawirska-Olszańska, Joanna Kolniak-Ostek, Przemysław Bąbelewski   +6 more
doaj   +1 more source

Formulation Optimization and Quality Analysis of Seabuckthorn Powder Chewable Tablets

Shipin gongye ke-ji, 2022
The objective of this paper was to develop seabuckthorn powder chewable tablets primarily with seabuckthorn fruit powder and jujube powder mixed with edulcorants and tablet additives.
Jian LIU, Yongguo CAI, Tanglin ZHOU, Jing MA, Yali LIAN, Yongxing YANG, Haiyan YANG   +6 more
doaj   +1 more source

Study on process optimization and antioxidant properties of passion fruit and apple compound fermented milk beverage

Shipin yu jixie, 2023
Objective: Using passion fruit, apple and pure milk as raw materials, the optimum preparation technology and antioxidant activity of passion fruit apple flavor fermented milk were studied.
JIA Qing-chao
doaj   +1 more source

Dataset on the effect of different pretreatment on the proximate analysis, microbial and sensory evaluation of dried banana during its storage

Data in Brief, 2020
Pre-treatment on banana slices is usually carried out to stop discolouration of the fruit by oxidative reactions, in raw presentation of the fruit especially in fruit salads. Drying is an old long preservation method for fruits and vegetables.
Edith E. Alagbe, Ebakota O. Daniel, Esther A. Oyeniyi   +2 more
doaj   +1 more source