Results 21 to 30 of about 59,707 (209)
Applied Food Biotechnology, 2022 Background and Objective: Pasteurization is one of the most widely used methods in decreasing of microbial loads in fruit juices. Unfortunately, high temperatures destroy anthocyanins and polyphenolic compounds.
Ghazaleh Abdollahi Moghaddam Masouleh +2 more
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Antioxidant activity, sensory analysis and acceptability of red fruit juice supplemented with Brazilian green propolis [PDF]
Food Science and Technology, 2022 Abstract In this work were determining the total phenolic content, total flavonoids and antioxidant capacity in formulations of red fruit juice supplemented with different concentrations of aqueous extract of Brazilian green propolis. And, also was investigate the formulation sensory acceptance by volunteers’ consumers.
Géssica Aparecida LOPES +11 more
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Guava Fruit Juice Red Increases Levels Pregnant Women’s Hemoglobin in Bokin Health Center [PDF]
Research and Reviews on Healthcare: Open Access Journal, 2021 Abstract One of the fruits that can increase hemoglobin levels is guava fruit, the chemical content in guava is amino acids (tryptophan, lysine), calcium, phosphorus, iron, sulfur, vitamin A, vitamin B1, and Vitamin C. High vitamin C content in guava can be used by pregnant women for the formation of red blood cells.
openaire +1 more source
European Food Research and Technology, 2004 Peer ...
Bermúdez-Soto, María José +1 more
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Antioxidants, 2020 The real impact of polyphenol-rich vegetable and fruit juice intake on cardiovascular health remains a matter of controversy. In the present study, rat aorta segments immersed in an organ bath (OB) were used to explore whether the total polyphenol ...
Alexis Matute +9 more
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Quality of fruit nectars and wines on the local market: Harmonization with quality standards [PDF]
Acta Agriculturae Serbica, 2015 The goal of this study was to determine whether the quality of fruit nectars and wines available on the local market is in accordance with the quality prescribed by the Rulebook.
Đurović Vesna, Ilić Radmila
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Research of Cranberry Main Indicators of Chemical Composition and Its Processing Products [PDF]
, 2017 It is well–known that cranberry is an especially rich and heterogenic source of phytochemical substances. Modern technologies allow to produce food products of wild fruits and berries, but they use their diverse and useful chemical composition ...
Khomych, G. (Galyna) +4 more
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Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments
Czech Journal of Food Sciences, 2013 Pressed juices and water extracts from untreated, microwave pretreated, and thermally treated red beet were obtained. The highest total betalain content - 606.34 mg/100 g dry matter (DM) was found in pressed juice obtained after microwave pretreatment ...
Anton Slavov +4 more
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Effects of acute consumption of fruit and vegetable puree-based drinks on vasodilation and oxidative status [PDF]
, 2012 Epidemiological studies indicate that diets rich in fruits and vegetables (F&V) are protective against cardiovascular diseases (CVD). Pureed \&V products retain many beneficial components, including flavonoids, carotenoids, vitamin C and dietary fibres ...
George, Trevor +4 more
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Frontiers in Sustainable Food Systems, 2020 During processing, the peels and seeds from cactus pear fruits are usually discarded. These “waste” products contain valuable bioactive compounds. This study investigated the antioxidant content and antioxidant potential of fresh and processed (juiced ...
Maryna De Wit +3 more
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