Results 121 to 130 of about 700 (148)

Fate of triadimefon and its metabolite triadimenol in jujube samples during jujube wine and vinegar processing

Food Control, 2017
Chinese jujube (Zizyphus jujuba Miller) is an indigenous fruit with Chinese characteristics in China which is widely used in traditional medicines and also consumed as a food material. Chinese jujube is subjected to wide varieties of pesticides like triadimefon which are harmful to humans.
Liuwei Zhao, Fengmao Liu, Liming Wu, Xiaofeng Xue, Fan Hou   +4 more
openaire   +1 more source

Origin of the effects of optical spectrum and flow behaviour in determining the quality of dry fig, jujube, pomegranate, date palm and concentrated grape vinegars

Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2022
In this study, we focused on physical characterization and quality control of dry fig, jujube, pomegranate, date palm and concentrated grape vinegars using UV spectroscopy method and rheology technique. The optical spectra and flow behaviour of the vinegars were analysed in detail in the selected specific wavelength, shear rate and frequency ranges ...
Ozturk, M., Yalcin, O., Tekgunduz, C., Tekgunduz, E.   +3 more
openaire   +2 more sources

Evaluation of bioactivities of olive oil mill wastewater and jujube vinegars

Acta Alimentaria
AbstractVinegar, a product known for its nutritional properties since ancient times, has not only been considered a healthy beverage but has also found applications in medical treatments. Vinegars are typically abundant in organic acids and phenolic compounds.
A. Ede, S.N. El
openaire   +1 more source

Study on changes of bioactive substances and flavour characteristics during fermentation of jujube vinegar

International Journal of Food Science and Technology
Abstract Jujubes are an excellent source of sugar and nutrients, making them well-suited for fermentation. Previous research on jujubes has primarily focused on their use in fermented beverages and fruit wines, but their potential for vinegar production has not been sufficiently explored.
Shimin Zhao, Fengxian Tang, Yao Zhang, Wenchao Cai, Qin Zhang, Xinxin Zhao, Chunhui Shan   +6 more
openaire   +1 more source

Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria

Food Chemistry, 2021
Huaide Xu, Hongjie Lei
exaly  

Removal performance and mechanisms of toxic hexavalent chromium (Cr(VI)) with ZnCl2 enhanced acidic vinegar residue biochar

Journal of Hazardous Materials, 2021
Hadiatullah Hadiatullah, Guozhong Zhao, Yunping Yao   +2 more
exaly  

From Phenolics to Function: Anti-Diabetic Potentials of Hawthorn, Pomegranate and Jujube Vinegars

Records of Agricultural and Food Chemistry
Aslı Barla Demirkoz, Büşra Umut Oyman, Çağlayan Ünsal Gürer, Ismail Yener, Mehmet Akdeniz, Serkan Yigitkan, Mustafa Abdullah Yılmaz, Suzan Tireki, Abdulselam Ertaş   +8 more
openaire   +1 more source

Comparison of structural characterization and antioxidant activity of polysaccharides from jujube (Ziziphus jujuba Mill.) fruit

International Journal of Biological Macromolecules, 2020
Xiaolong Ji, Yizhe Yan, Miaomiao Shi
exaly  

The historical and current research progress on jujube–a superfruit for the future

Horticulture Research, 2020
Mengjun Liu, Jin Zhao, Zhihui Zhao
exaly  

Microbial driven reduction of N2O and NH3 emissions during composting: Effects of bamboo charcoal and bamboo vinegar

Journal of Hazardous Materials, 2020
Jie Gu, Mubasher Nasir
exaly