Results 261 to 270 of about 192,816 (305)

Composition and antioxidant activity of red fruit liqueurs

Food Chemistry, 2014
Fruits traditionally used for liqueurs are a good source of phenolic compounds endowed with antioxidant activity. The aim of this study was to compare the content of phenolic compounds and anthocyanins and the antioxidant capacity of liqueurs made from red fruits.
Anna, Sokół-Łętowska, Alicja Z, Kucharska, Katarzyna, Wińska, Antoni, Szumny, Agnieszka, Nawirska-Olszańska, Paulina, Mizgier, Dorota, Wyspiańska   +6 more
openaire   +2 more sources

Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice

European Food Research and Technology, 2012
Epidemiological studies have related the consumption of fruits and vegetables to a lower risk of chronic diseases. Phytochemicals are held responsible for these desired effects; vitamin C and phenolic compounds being the most important ones in strawberries and raspberries.
Lise Verbeyst, Marc Hendrickx, Ann Van Loey   +2 more
openaire   +1 more source

Carotenoids in White- and Red-Fleshed Loquat Fruits

Journal of Agricultural and Food Chemistry, 2007
Fruits of 23 loquat ( Eriobotrya japonica Lindl.) cultivars, of which 11 were white-fleshed and 12 red-fleshed, were analyzed for color, carotenoid content, and vitamin A values. Color differences between two loquat groups were observed in the peel as well as in the flesh. beta-Carotene and lutein were the major carotenoids in the peel, which accounted
Chun-Hua, Zhou, Chang-Jie, Xu, Chong-De, Sun, Xian, Li, Kun-Song, Chen   +4 more
openaire   +2 more sources

On fruit eating by Scottish Red grouse

Biological Journal of the Linnean Society, 1984
Fruit-eating behaviour of Red grouse was studied in the Grampians of Scotland from analyses of bird droppings for seeds and from direct observations of feeding birds. The commonest moorland species with edible fruits are blaeberry, Vaccinium myrtillus L., cowberry, Vaccinium vitis-idaea L., and crowberry, Empetrum nigrum L.
C. C. WILCOCK, C. K. ROBESON, C. A. MACLEAN   +2 more
openaire   +1 more source

Developmental Transitions to Fruiting in Red Raspberry

2018
Climate change is impacting soft fruit crops. In raspberry, uneven bud break, greater variability in time to fruit ripening and crumbly fruit are already in evidence. Understanding the developmental process and how the environment impacts will be crucial in sustaining the industry in this changing climate against a background of biotic stresses.
Julie Graham, Craig Simpson
openaire   +1 more source

Relationship of Fruit Morphology and Weight to Fruit Strength in `Meeker' Red Raspberry

HortScience, 1990
Fruit weight and morphological characteristics of `Meeker' red raspberry (Rubus idaeus L.) fruit, including drupelets (height, diameter, number), receptacle cavities (depth, diameter), and pits (individual weight) were measured five times in 1988.
JoAnn Robbins, Patrick P. Moore
openaire   +1 more source

Comparative analysis of pigments in red and yellow banana fruit

Food Chemistry, 2018
Color is an important characteristic determining the fruit value. Although ripe bananas usually have yellow peels, several banana cultivars have red peels. As details of the pigments in banana fruits are unknown, we investigated these pigments contents and compositions in the peel and pulp of red cultivar 'Hongjiaowang' and yellow cultivar 'Baxijiao ...
Xiumin, Fu, Sihua, Cheng, Yinyin, Liao, Bingzhi, Huang, Bing, Du, Wei, Zeng, Yueming, Jiang, Xuewu, Duan, Ziyin, Yang   +8 more
openaire   +2 more sources