Results 101 to 110 of about 59,707 (209)
Antioxidant Activity and Phenolic Content of Apple Cider
Turkish Journal of Agriculture: Food Science and Technology, 2015 Fruit and vegetables are an important component of a healthy diet and the main antioxidant suppliers in the human diet. Consumption of foods derived from fruits and vegetables is also essential; fruit juices, ciders, wines, and vinegars also contain ...
Nilgün Havva Budak +2 more
doaj
Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries [PDF]
, 2011 The effects of the addition of cyclodextrins (CDs), β-CD, or HP-β-CD (1%), on the protection of antioxidant compounds of mandarin juices enriched with pomegranate extract and goji berries juice, was studied.
Calín Sánchez, Ángel +6 more
core +1 more source
How Much Do Americans Pay for Fruits and Vegetables? [PDF]
This analysis uses ACNielsen Homescan data on 1999 household food purchases from all types of retail outlets to estimate an annual retail price per pound and per serving for 69 forms of fruits and 85 forms of vegetables.
Frazao, Elizabeth +2 more
core +1 more source
Characteristics of ice cream from black soybean sprout juice – red dragon fruit with yolk emulsifier
Journal of Halal Science and ResearchBlack soybean germination into sprouts reportedly improved nutrition digestibility and bioactive compound content. Red dragon fruit (RDF) and egg yolk (EY) can be used as natural and halal colorants and emulsifiers. Black soybean sprout (BSS) juice made non-dairy ice cream with red dragon fruit and egg yolk as an emulsifier.
Wahidah Mahanani Rahayu +4 more
openaire +1 more source
D 5.4.2.3. Report on near-market consumer testing of new improved products in Europe for Group 3. Project AFTER “African Food Tradition rEvisited by Research” [PDF]
, 2015 This deliverable describe the main results concerning the studies of European consumer acceptance of reengineered products from group 3 (plant based extracts for functional foods) in order to understand acceptance in EU markets and facilitate their ...
Bechoff, Aurélie +10 more
core
Journal of the Korean Society of Food Science and Nutrition, 2019 본 연구는 기존의 사과주스에 비트의 이화학적 특성과 기능성을 강화한 과채주스를 개발하고자 사과주스에 비트즙을 혼합비율별로 첨가하여 물리 화학적 특성과 항산화 활성 및 미생물 총균수 등을 분석하였다. 또한, 비트즙과 사과주스가 3:7의 혼합비율로 개발된 시판 과채주스와의 차이도 비교분석하였다. 5종의 과채주스는 사과주스의 혼합비율이 높을수록 pH는 낮게, 산도, 당도 및 당산비는 높게 나타났다. 비트즙과 사과주스의 혼합비율이 3:7로 섞인 D와 F 주스에서는 각각 착즙 후 비율대로 혼합한 D 주스보다 같이 착즙후 비타민 C를 0.05% 혼합한 F 주스가 pH 4.74로 가장 낮고, 산도, 당도, 당산비가 높았다. 또한 사과주스인
openaire +1 more source
Vitae, 2009 Rheological properties of fruit juices appear to be very much dependent of their varieties, state of ripening, concentration of juice/pulp and temperature variation.
Ricardo D. ANDRADE P. +6 more
doaj
The Muscadine Experience: Adding Value to Enhance Profits [PDF]
, 2004 The University of Arkansas Division of Agriculture received a grant from the USDA’s Initiative for Future Agriculture and Food Systems (IFAFS) program. The purpose was to help small- and medium-sized farmers and entrepreneurs become more profitable and ...
Brady, Pamela L., Morris, Justin R.
core +2 more sources