Results 11 to 20 of about 264 (94)
Fermentation, 2022 Jujube has anticancer, diabetic, antimicrobial, anti-inflammatory, cardiovascular, gastrointestinal and immune system effects. In this study, jujube juice, jujube wine and jujube vinegar were investigated in terms of chemical composition, phenolic contents, organic acid contents, volatile compound contents, and antioxidant activity.
exaly +3 more sources
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 +5 more
exaly +3 more sources
BeveragesThe growing interest in functional foods has led to a heightened focus on the bioactive properties of different types of vinegar, including jujube vinegar, which has traditionally been valued for its health benefits. This study provides a comparative analysis of the chemical composition and bioactive properties of homemade and commercial jujube vinegar,
Stoenescu Ana-Maria, Florin Stănică
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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 NutrThe 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 +3 more
europepmc +2 more sources
Evaluation of jujube vinegar production and the role of Saccharomyces cerevisiae and glucose on its physicochemical and antioxidant properties [PDF]
Journal of Food Science and Technology (Iran), 2021 Jafari Seid Mahdi
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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 +4 more
openaire +2 more sources
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 +3 more
wiley +1 more source
Pest categorisation of Zaprionus indianus
EFSA Journal, Volume 20, Issue 3, March 2022., 2022 Abstract 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. This species successfully colonised the Indian subcontinent more than four decades ago, and more recently South and North America.
EFSA Panel on Plant Health (PLH) +24 more
wiley +1 more source
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 +5 more
wiley +1 more source