Results 81 to 90 of about 264 (94)

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

Enzyme-assisted ultrasonication pretreated co-fermentation (Lactobacillus plantarum and Acetobacter pasteurianus) of jujube-based vinegar production: Optimization, volatile metabolomics, sensory, and integration of microbial pathways using metagenomics

Food Bioscience
Isaac Duah Boateng, Emmanuel Ohene Afoakwa, Yutong Han   +2 more
exaly   +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   +2 more sources

Integrative evaluation of antioxidant, enzyme inhibitory activities and molecular docking analysis of jujube and hawthorn extracts and vinegars

This study aimed to investigate the phenolic composition, antioxidant potential, enzyme inhibitory activities and molecular docking-supported bioactivity of jujube and hawthorn in ethanolic extract and vinegar matrices. Antioxidant activities were evaluated using DPPH, ABTS, and CUPRAC assays, and inhibitory effects against acetylcholinesterase (AChE),
Çağlayan Ünsal Gürer, Büşra Umut Oyman Şahinkaya, Güleyfe Beyza Yıldırım, Batu Dokuyucu, İsmail Yener, Mehmet Akdeniz, Nesrin İnceören, Mustafa Abdullah Yılmaz, Suzan Tireki, Abdülselam Ertaş, Aslı BARLA DEMİRKOZ   +10 more
openaire   +1 more source

Dynamics of Microbial Communities, Flavor, and Physicochemical Properties during Ziziphus jujube Vinegar Fermentation: Correlation between Microorganisms and Metabolites

Foods, 2022
Pengliang Li
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

Effect of jujube kernel powder addition on moisture absorption performance, color stability, texture properties and agglomeration characteristics of jujube powder

LWT - Food Science and Technology, 2023
Jian Ming, Fuhua Li, Kaifang Zeng
exaly  

Nutrient composition and quality traits of dried jujube fruits in seven producing areas based on metabolomics analysis

Food Chemistry, 2022
Xingang Li, Qianqian Shi
exaly  

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
exaly  

Jujube fruit: A potential nutritious fruit for the development of functional food products

Journal of Functional Foods, 2020
, Wei Chen, Naymul Karim
exaly