Results 11 to 20 of about 682 (135)

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 ...
Wei Ruan, Junli Liu, Shixiong Zhang, Yuqing Huang, Yuting Zhang, Zhixin Wang   +5 more
doaj   +2 more sources

Pest categorisation of Zaprionus indianus [PDF]

, 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   +4 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

Deciphering bacterial community succession patterns and their correlations with physicochemical factors in solid-state fermentation of high-quality jujube vinegar

Food Science and Technology, 2022
Abstract Liquid-state fermentation (LSF) with purified microbial strains is predominantly used to produce fruit vinegar, resulting in a bland flavor, poor aroma, and pungent sour aftertaste. Herein, jujube vinegar was produced using the solid-state fermentation (SSF) technology.
Ying FAN, Chao MA, Rufu WANG
openaire   +3 more sources

Inflammaging and cardiovascular disease: Management by medicinal plants [PDF]

, 2016
Background In aging, a host of molecular and cellular changes occur which accelerate alteration and progression of inflammatory diseases. These conditions in the elderly people cause appearance of a phenomenon which has been denoted as “inflammaging ...
Asgary, Sedigheh., Bahmani, Mahmoud., Rafieian-Kopaei, Mahmoud., Shayganni, Erfaneh.   +3 more
core   +2 more sources

Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

Journal of Food Processing and Preservation, 2022
In recent years, vinegar varieties have been preferred by consumers because of their beneficial effects on human health. Vinegar contains different bioactive components and antioxidants according to the fruit or vegetable used as raw materials. In this study, three different samples of jujube vinegar-traditional jujube vinegar (TJV), pasteurized jujube
Yikmis, Seydi, Altiner, Dilek D., Ozer, Hayrettin, Levent, Okan, Celik, Guler, Col, Basak G.   +5 more
openaire   +3 more sources

Hydrolytic Acidification of Jujube Processing Wastewater + Contact Oxidation Treatment Test

Chemical Engineering Transactions, 2017
In this paper, it uses the technology of coagulation sedimentation – hydrolytic acidification – contact oxidation in treating the jujube processing wastewater, which makes membrane forming on the combined filler in reactor successfully by adopting ...
Pengyuan Si, Junliang Liu, Zhihui Song, Dezhong Li, Tiejian Zhang   +4 more
doaj   +1 more source

Advances in the Production of Biomaterials through Kombucha Using Food Waste: Concepts, Challenges, and Potential [PDF]

, 2023
In recent years, several researchers have focused their studies on the development of sustainable biomaterials using renewable sources, including the incorporation of living biological systems.
Cubas, Anelise Leal Vieira, Dutra, Ana, Gouveia, I.C., Mouro, Cláudia, Provin, A. P.   +4 more
core   +1 more source

Optimization of Acetic Acid Fermentation for Producing Vinegar from Extract of Jujube (Zizyphus jujuba Mill.) Fruits

Korean Journal of Food Science and Technology, 2015
The optimum conditions for producing vinegar from Jujube (ziziphus jujuba) juice using Acetobacter aceti were exploited by employing the response surface methodology (RSM). In addition to the initial concentration of ethanol, which is known to be a significant factor affecting acetic acid fermentation, the effects of initial concentration of Jujube ...
Youngje Jo, Jung Woo Han, Dul-Lae Min, Young Eun Lee, Young-Jin Choi, Seokwon Lim   +5 more
openaire   +2 more sources