Results 181 to 190 of about 59,707 (209)
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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 +2 more
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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 +2 more
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Isolation and Identification of Lactic Acid Bacteria from Fermented Red Dragon Fruit Juices
Journal of Food Science, 2012Abstract: Red dragon fruit or red pitaya is rich in potassium, fiber, and antioxidants. Its nutritional properties and unique flesh color have made it an attractive raw material of various types of food products and beverages including fermented beverages or enzyme drinks.
Yien Yien, Ong +4 more
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Health-promoting properties of red fruit juice concentrated by non-thermal membrane process
2023The consumption of red fruits is growing worldwide not only for their nutritive value, flavor, attractive taste, but also due to their well-known health-promoting properties (as dietary sources of bioactive compounds) showing a protective effect against many chronic diseases (cancer, heart disease, and type 2 diabetes).
R Morelli +6 more
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Current Nutrition & Food Science, 2020
Background: Colour and turbidity (appearance), odour and flavour, taste, and texture are the main parameters affecting consumer’s perception of juice quality. Anthocyanins, as natural antioxidant and water-soluble pigment, exist in red fruit juices which are extremely unstable and more susceptible to degradation.
Hesari, Javad +5 more
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Background: Colour and turbidity (appearance), odour and flavour, taste, and texture are the main parameters affecting consumer’s perception of juice quality. Anthocyanins, as natural antioxidant and water-soluble pigment, exist in red fruit juices which are extremely unstable and more susceptible to degradation.
Hesari, Javad +5 more
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Anthocyanin content and antioxidant activity of various red fruit juices
Deutsche Lebensmittel-Rundschau, 2007Anthocyanin content and antioxidant activity of various red fruit juices (black currant, red raspberry, blackberry, sour cherry, sweet cherry, strawberry, chokeberry, and elderberry juice) has been evaluated in this study by using HPLC, pH-differential, and DPPH method. Anthocyanins were the predominant phenolic components (66 % in elderberry juice, 56
Novak Jovanović, Ivana +3 more
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Consumer Preferences among Pulp-Fortified and Unfortified Grapefruit Juices from Red and White Fruit
1960Excerpts from the report Summary: Under certain conditions of storage, a discoloration of canned red grapefruit juice occurs. A solution to this problem has been developed by the Agricultural Research Service; the appearance of the juice is preserved by fortifying it with pulp during the canning process. Production of red grapefruit juice is increasing,
Hunter, J. Scott, Hunter, J. Scott
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Osmotic evaporation of red fruit juice and impact on quality and biological properties
2022Nowadays, the global market for non-alcoholic drinks, such as fruit juices, is continuously growing as consumers' preference is addressed towards healthier beverages. In particular, juices made from red fruit blends are highly requested products on the market due to their attractive taste, pleasing appearance and bioactive composition.
Conidi Carmela +4 more
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Factors Determining Red Fading and Discoloration in Camu‐Camu Fruit Juice
Food Preservation Science, 2021Haruko NOGUCHI +4 more
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The Acidimetry of Red Wines and Fruit Juices
Journal of Industrial & Engineering Chemistry, 1920Alex. M. Macmillan, Alfred Tingle
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Integrated membrane process for producing high quality red dragon fruit juice concentrate
The key objective of this research is to evaluate a cost-effective and sustainable process for the production of high quality red dragon fruit juice concentrate through the development of an integrated membrane system as alternative to conventional processing methods. Specifically, the experimental activities include the extraction of the juice and itsC. Conidi +7 more
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