Results 31 to 40 of about 42,405 (298)
International Journal of Food Properties, 2020 Plum peel is the by-product of plum processing and has all the functional properties of the plum fruit. The aim of this study was to investigate chemical composition of black plum peel and to use it as a functional ingredient to produce Masghati.
Toktam Mohammadi-Moghaddam +4 more
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Foods, 2020 Natal plum fruit (Carissa macrocarpa) is indigenous to South Africa and a rich source of cyanidin derivatives. Indigenous fruits play a major role in food diversification and sustaining food security in the Southern African region.
Tshudufhadzo Mphaphuli +4 more
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EFFECT OF ETHEPHON ON RIPENING PROCESS OF KELSEY PLUM FRUITS. [PDF]
Journal of Plant Production, 2014 The present study was carried out during 2010and 2011seasons to evaluate the effect of dipping Kelsey plum fruits in different concentrations of ethephon (250,500,750 and 1000ppm) as post harvest treatment to hasten fruit ripening. The data showed clear that ethephon application increased both loss in fruit weight , decayed fruit and total loss in ...
M. EL-kady +3 more
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Acta Chimica Slovenica, 2020 Plum (Prunus domestica L.) is a fruit widely cultivated across Europe and its processing generates a considerable amount of waste in form of discharged plum kernels.
Jelena Vladic +9 more
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Research on the Prediction of Green Plum Acidity Based on Improved XGBoost
Sensors, 2021 The acidity of green plum has an important influence on the fruit’s deep processing. Traditional physical and chemical analysis methods for green plum acidity detection are destructive, time-consuming, and unable to achieve online detection. In response,
Yang Liu +6 more
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Optical Absorption and Scattering Phenomena in 'Jubileum' Plums in Relation to Their Colour Properties [PDF]
, 2010 Absorption and scattering of laser light pulse passing through the fruit determine among others, the optical properties of the product. Efforts have been made in the recent past to utilize innovative techniques such as time-resolved reflectance ...
Eccher Zerbini, P.C. +7 more
core +2 more sources
Extraction, purification and processing stability of peroxidase from plums (Prunus domestica) [PDF]
International Journal of Food Properties, 2018 Peroxidase (POD) was extracted from Prunus domestica and partially purified by three methods: ammonium sulfate precipitation, hydrophobic interaction chromatography, and ion exchange chromatography, respectively. The selected procedure allowed a 26.33-fold purification, and the molecular mass estimated by SDS-PAGE was 58 kDa.
Elena Enachi +7 more
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Black plum peel torshak: physicochemical properties, sensory attributes, and antioxidant capacity
International Journal of Food Properties, 2020 Plum peel is a by-product of plum processing. It is a rich source of antioxidant and phenolic compounds. The aim of this study was to investigate the chemical composition, sensory attributes, time-independent rheological properties, texture ...
Toktam Mohammadi-Moghaddam +2 more
doaj +1 more source
Methodology for the development of identification criteria of stone fruit brandy
Пищевые системы, 2023 The need to develop identification criteria for fruit brandy is connected with the prevention of the sale of counterfeit products on the Russian alcohol market.
L. N. Krikunova +2 more
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STUDYING THE PROCESSES OF OBTAINING DIETARY FIBER FROM BLACK PLUM
, 2022 This study was dedicated to the separation of fiber from black plum fruits and analysis of the results, in which laboratory dietary fibers were extracted in an alkaline environment and precipitated in organic matter.
openaire +2 more sources