Results 31 to 40 of about 59,707 (209)
Животновъдни науки, 2023 The global food industry and especially fruit juice production generates millions of tons of organic waste annually. Citrus waste, also known as citrus pulp оr citrus pomace, is a residue obtained during various citrus juices production. This by-product
Hristina Neshovska
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Lactic acid level in soccer who consume red dragon fruit juice and regular exercise
Journal of Physics: Conference Series, 2021 Abstract Energy sources for athletes based on their movement patterns come from aerobic and anaerobic metabolism which have the potential to produce lactic acid. The increase in lactic acid causes the pH to decrease so that ATP formation is disturbed and causes pain in the muscles. This situation can affect an athlete’s performance.
N S Harahap +3 more
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Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processed [PDF]
, 2015 Wild edible plants (WEP) with high antioxidant capacity, Rosa canina fruits, Quercus ballota acorns and Sanguisorba minor (young leaves and stems), were added to orange and kiwifruit juices for increase the nutritional properties.
Egea Sánchez, María Isabel +3 more
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Phenolic contents in fruit juices of plums with different skin colors
Journal of Applied Botany and Food Quality, 2015 Polyphenols in fruits are of increasing interest for consumers and for plant scientists because of their health beneficial potential and their role in plant physiology and disease resistance.
Katharina Goldner +3 more
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Applied Food Biotechnology, 2023 Background and Objective: The antihyperglycemic effect is associated with the pre-hispanic fruit xoconostle or tunillo (Stenocereus stellatus, Pfeiffer and Riccobono). This fruit includes in various varieties, distinguished by color.
Jose Alberto Mendoza-Espinoza +8 more
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Comparing of thermal and cold plasma non-thermal pasteurization on bioactive compounds and microbial load of red orange juice (Sanguinello L.) [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2022 Non-thermal methods are introduced to lessen the color degradation and loss of nutritional compounds in fruit juices caused by conventional thermal pasteurization.
A. Olyaee, Sh. Berenjy, L. Nateghi
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Plant-based beverages as good sources of free and glycosidic plant sterols [PDF]
, 2017 To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health ...
Decloedt, Anneleen +4 more
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Grasas y Aceites, 2008 Plant foods contain different classes and types of antioxidants and knowledge of their total antioxidant potential (TAP), which is the cumulative capacity of food components to scavenge free radicals, would be useful for epidemiological purposes.To ...
Mohamed Fawzy Ramadan-Hassanien
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Agriculture, 2023 This study investigated the composition of sugars, organic acids, individual and total phenolic compounds in the pulp, peel, leaves, and bark of a red-fleshed ‘Baya Marisa’ apple cultivar.
Valentina Schmitzer +6 more
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Molecules, 2023 The calamondin (Citrofortunella microcarpa) is a hybrid citrus fruit resulting from the crossing of a mandarin orange with a kumquat. It is a small, round-shaped fruit with thin, smooth skin ranging from orange to dark red.
Karthikeyan Venkatachalam +7 more
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