Results 11 to 20 of about 700 (148)

Pest categorisation of Zaprionus indianus [PDF]

EFSA Journal, Volume 20, Issue 3, March 2022., 2022
The EFSA Panel on Plant Health performed a pest categorisation of Zaprionus indianus (Diptera: Drosophilidae), the African fig fly for the territory of the EU.
Baptista P., Bragard C., Chatzivassiliou E., Di Serio F., Gonthier P., Gregoire J. -C., Jaques Miret J. A., Justesen A. F., Kertesz V., MacLeod A., Magnusson C. S., Maiorano A., Malumphy C., Milonas P., Navas-Cortes J. A., Parnell S., Potting R., Reignault P. L., Stefani E., Thulke H. -H., Van der Werf W., Vicent Civera A., Yuen J., Zappala L.   +23 more
core   +5 more sources

Sour Jujube (Ziziphus jujuba var. spinosa): A Bibliometric Review of Its Bioactive Profile, Health Benefits and Trends in Food and Medicine Applications. [PDF]

Foods
Research on the comprehensive utilization of sour jujube and its beneficial properties to human health has attracted extensive attention. This study aims to conduct a bibliometric analysis of the bioactive profile of sour jujube and future trends in ...
Ruan W, Liu J, Zhang S, Huang Y, Zhang Y, Wang Z.   +5 more
europepmc   +2 more sources

Assessment of the Impact of Fruit Vinegars on the Tenderness and Quality Attributes of Spent Hen Meat. [PDF]

Food Sci Nutr
Vinegar addition lowered pH and cooking loss, while the Cp group had the highest moisture and WHC. SEM images revealed that marination with vinegar led to extensive degradation of connective tissues. Meat marinated with pineapple and strawberry vinegar showed significantly lower hardness, WBSF, and WBSE.
Erdem N.
europepmc   +2 more sources

Jujube Syrup and Starter YF-L922 Co-Fermentation of Yak Yogurt: Effects of Quality Properties, Antioxidative Activities and Structure. [PDF]

Food Sci Nutr
Different percentages of jujube syrup (0%, 3%, 6% and 9%) were added to yak milk and fermented with the fermenting agent (YF‐L922) and the quality characteristics and antioxidant activity were determined for yogurt at days 0, 7, 14, 21 and 28 days. The mixing of jujube syrup reduced the animalic (yak)‐odor of yak milk considerably, improved the flavor ...
Liang X, Ding B, Li S, Zhang H, Bai J, Yang J, Gao D, Song J, Liu H.   +8 more
europepmc   +2 more sources

Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang-Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis. [PDF]

Food Sci Nutr
A novel botanical Lujiu with distinctive flavor characteristics was successfully developed based on Jiang‐flavor baijiu through laboratory‐scale production. Optimized quantitative analysis identified key aroma‐active compounds through a sensomics approach, and a high‐sensitivity method was validated.
Li Y, Yang Y, Zhang BH, Yang F, Xiang P.
europepmc   +2 more sources

Metabolomics and transcriptomics analyses for characterizing the alkaloid metabolism of Chinese jujube and sour jujube fruits. [PDF]

Front Plant Sci, 2023
IntroductionJujube is an important economic forest tree whose fruit is rich in alkaloids. Chinese jujube (Ziziphus jujuba Mill.) and sour jujube (Ziziphus spinosa Hu.) are the two most important species of the jujube genus.
Xue X, Zhao A, Wang Y, Ren H, Su W, Li Y, Shi M, Liu L, Li D.   +8 more
europepmc   +3 more sources

Improvement in the manufacturing process and quality of jujube vinegar in the ancient literature 『Sangayorok』

Korean Journal of Food Preservation, 2021
Jujube vinegar is produced using a method described in the ancient literature titled “Sangayorok”. In this vinegar production method, alcohol and acetic acid fermentation occur at the same time. This study was conducted to reproduce the traditional jujube vinegar and improve its quality.
Hyeon-Ju Park, Seong Hyun Jeon, So-Young Kim, Soo-Hwan Yeo, Hee-Min Gwon   +4 more
openaire   +2 more sources

Development of a smart spectral analysis method for the determination of mulberry (Morus alba var. nigra L.) juice quality parameters using FT‐IR spectroscopy

Food Science &Nutrition, Volume 11, Issue 4, Page 1808-1817, April 2023., 2023
The aim of this work was to evaluate the potential of FT‐IR spectroscopy, as a quantitative analytical technique for the evaluation of TSS, ascorbic acid, acidity, phenol, anthocyanin, browning, and pH. In this study, PCA was used to extract features, and the ν‐SVR, PLS, and ANN were used as predictive models.
Maryam Soltanikazemi, Saman Abdanan Mehdizadeh, Mokhtar Heydari, Seyed Mojtaba Faregh   +3 more
wiley   +1 more source

The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream. [PDF]

Food Sci Nutr
The effects of blueberry (BB) and jujube fruits (JF) on ice cream were examined. BB and JF improved the total phenolic content and antioxidant activity of samples. The ice cream added BB and JF had similar general acceptance scores with the control.
Şentürk G, Akın N, Konak Göktepe Ç, Denktaş B.   +3 more
europepmc   +2 more sources

Chitosan‐Cinnamon Oil Coating Maintains Quality and Extends Shelf Life of Ready‐to‐Use Pomegranate Arils under Low‐Temperature Storage

Journal of Food Quality, Volume 2022, Issue 1, 2022., 2022
Different formulations of chitosan (1%, 2%, or 3%) with the incorporation of cinnamon oil (0.25% or 0.50%) were prepared for the preservation of pomegranate aril cv. Bhagwa. Six combinations of chitosan‐cinnamon oil formulations along with one control (untreated) were applied to the freshly extracted arils using the dipping application method.
Mohit Singla, Sunil Pareek, Nishant Kumar, Narashans Alok Sagar, Olaniyi Amos Fawole, María B. Pérez-Gago   +5 more
wiley   +1 more source