Results 171 to 180 of about 59,707 (209)

Exploring sustainable membrane strategies for producing concentrated juice enriched of health-promoting compounds from red fruits

Conidi Carmela, Morelli Rosanna, Cassano Alfredo   +2 more
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Red fruit juice quality and authenticity control by HPLC

Journal of Food Composition and Analysis, 2011
Abstract The present work used International Federation of Fruit-Juice Producers (IFU) Method No. 71 with minor modifications for the analysis of anthocyanins, betacyanins, synthetic red pigments, hydroxycinnamic acids, hydroxybenzoic acids and catechins present in red fruit and vegetable juices and red-purple soft-drinks.
J.M. Obón, M.C. Díaz-García, M.R. Castellar   +2 more
openaire   +3 more sources

Anthocyanic pigment determination in red fruit juices, concentrated juices and syrups using liquid chromatography

Analytica Chimica Acta, 1999
Abstract Determination of free anthocyanins by liquid chromatography has been investigated to improve a method for quality control of these natural products found in eight red fruit juices, concentrated juices and syrups (black currant, elderberry, sour cherry, strawberry, grape, blueberry, raspberry, and red currant).
Jean-Paul Goiffon, Pierre P Mouly, Emile M Gaydou   +2 more
openaire   +3 more sources

Preservation of antioxidant capacity and flux enhancement in concentration of red fruit juices by membrane processes

Desalination, 2008
Abstract A complex membrane procedure with enhanced effectiveness for fruit juice concentration was proposed. The method was realized by an ultrafiltration-membrane osmotic distillation (UF–MOD) sequence, treating red fruit juices of great dietary value.
Balázs Koroknai, Zsófia Csanádi, László Gubicza, Katalin Bélafi-Bakó   +3 more
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Athermal concentration of red fruit juices by osmotic distillation

2021
Over the last years there have been many changes in the juice beverage market as consumers search for new benefits from their juices. As a result, an increase in demand occurred for red fruit juices, considered as healthy fruit beverages due to their higher phenolic compounds concentration, namely in flavonoids and non-flavonoids and consequently with ...
R Morelli, C Conidi, A Cassano
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Fruit juice-induced endothelium-dependent relaxations in isolated porcine coronary arteries: evaluation of different fruit juices and purees and optimization of a red fruit juice blend

Food & Function, 2011
Numerous studies have indicated that several polyphenol-rich sources such as red wine and green tea are potent inducers of endothelium-dependent relaxations in isolated arteries. As various fruits and berries are known to contain high levels of polyphenols, the aim of the present study was to assess the ability of selected pure fruit juices and purees ...
Cyril, Auger, Jong-Hun, Kim, Sandrine, Trinh, Thierry, Chataigneau, Anne M, Popken, Valérie B, Schini-Kerth   +5 more
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Effects of pectinase treatment on the quality of red dragon fruit (Hylocereus polyrhizus) juice

International Food Research Journal, 2023
The present work aimed to investigate the effect of pectinase supplementation on the quality of red-fleshed dragon fruit juice. Pectinase (400 ppm) was added at different concentrations (0, 1, 3, 5, 7, and 9%) and hydrolysis times (0, 15, 25, 35, and 45 min). The quality of fruit juice was monitored and evaluated by recovery efficiency, pectin content,
Tan Phat Dao, Le Phuong Uyen Nguyen, Dang Truong Le, Thi Yen Nhi Tran, Phong Xuan Huynh   +4 more
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Analysis of Anthocyanins in Red Wine and Fruit Juice Using MALDI-MS

Journal of Agricultural and Food Chemistry, 1999
Matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) is a powerful new technique that will have a great impact on food analysis. This study is the first to demonstrate the applicability of MALDI-MS to perform both qualitative and quantitative analyses of anthocyanins in food.
J, Wang, P, Sporns
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