Results 1 to 10 of about 2,843 (92)
Journal of Agriculture and Food Research, 2023 The aim of this study was to evaluate the effect of high hydrostatic pressures (HHP) (200 MPa for 10 min, 400 MPa for 10 min, and 600 MPa for 5 min) and VAT pasteurization (60 °C for 30 min) on the microbiological, antioxidant and sensory characteristics
Gabriela Rios-Corripio +3 more
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Polyphenol-rich black currant and cornelian cherry juices ameliorate metabolic syndrome induced by a high-fat high-fructose diet in Wistar rats [PDF]
HeliyonDiets high in fat and sugar lead to metabolic syndrome (MetS) and related chronic diseases. We investigated the effects of commercially available, cold-pressed polyphenol-rich black currant (BC) and cornelian cherry (CC) juices on the prevention of MetS ...
Marija Paunovic +8 more
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Bioactive components of Prunus avium L. black gold (red cherry) and Prunus avium L. stark gold (white cherry) juices, wines and vinegars [PDF]
Journal of Food Science and Technology, 2016 Cherries are one of the most popular fruits, characterized by attractive colour, firmness, appearance and delicious tastes. Cherries are consumed fresh as well as in jams, wine, dried, candy and other processed products. Cherries vary in antioxidant properties and phenolic substances.
N. Budak
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Molecules, 2021 Fruits contain a number of useful substances including antioxidants. Their bio-accessibility after passing through the digestive tract is of primary importance when considering their benefits.
Dasha Mihaylova +5 more
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International Journal of Fruit Science, 2020 The effect of fermentation on the physicochemical (pH, titratable acidity, total soluble solids, color parameters, ethanol concentration), antioxidant (antioxidant activity (AA), total phenolic com...
Gabriela Rios-Corripio +1 more
openaire +2 more sources
The study of pectin influence on the change in viscosity and color of beverages with natural colourants during storage [PDF]
Техника и технология пищевых производств, 2018 Production of functional foods containing such functional ingredients as pectin and anthocyanins is particularly important nowadays. The goal of the given research was to study the effect of high esterified pectin obtained from apples at a dosage of 0.3%
Kukin M.
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Study of Concentration of Added Colors to Juice of Black Cherry and Juice of Barberry on Display in Shop in the City of Tehran [PDF]
پیاورد سلامت, 2008 Background and Aim: Foodstuffs additives are a general term for materials that are added to the foodstuffs in order to increase durability and to improve the appearance, composition, taste and food nutritional value.
T Faramarzi +8 more
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Ochratoxin a in food products in Iran: A systematic review of the evidence
International Archives of Health Sciences, 2018 Aims: Ochratoxin A (OTA) is a toxic metabolite, which is produced by Penicillium spp. and Aspergillus spp. This mold growth increases in abuse adequate moisture and temperature in food storage time and produces mycotoxins.
Reza Sharafati Chaleshtori, Elham Salehi
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Scientific Aspects of Identification Criteria for Fruit Distillates [PDF]
Техника и технология пищевых производств, 2021 Introduction. Beverages based on fruit distillates belong to elite alcoholic drinks. As a result, there is a high risk of counterfeit. Controlled indicators do not allow identifying distillates by the type of raw material.
Elena V. Dubinina +3 more
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