Results 61 to 70 of about 59,707 (209)
EFFECT OF THE ADDITION OF FRUIT JUICES ON GRAPE MUST FOR NATURAL BEVERAGE PRODUCTION
Italian Journal of Food Science, 2015 The consumer attention for products with healthy properties is increased in time, and fruit juices, for their ease of consumption, can satisfy this demand providing them bioactive compounds.The grape juice has numerous health benefits demonstrated by ...
L. Chiusano +5 more
doaj +1 more source
Foods, 2020 There is an upward trend towards reducing or suppressing additives in foods, as well as reducing the use of E-numbers in labels providing clean label foods.
Marina Cano-Lamadrid +6 more
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FoodsThis study demonstrated the feasibility of fermenting and distilling low-commercial-value red fruits such as red raspberries, blueberries, and strawberries to produce high-value red fruit spirits.
Mário Bezerra +2 more
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Using food intake records to estimate compliance with the Eatwell plate dietary guidelines [PDF]
, 2017 This work was supported by the Scottish Government's Rural and Environment Science and Analytical Services (RESAS) Division. The original studies, from which the current data were taken, were funded by the Food Standards Agency, UK, and the Biscuit, Cake,
Clark, H. +4 more
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Evaluation of Wine Fermentation Characteristics of Guizhou’s Five Specialty Fruits Based on the Composition of Organic Acids and Polyphenols [PDF]
Shipin KexueTo evaluate the fermentation potential of Guizhou’s specialty fruits, the contents of organic acids and polyphenols juices in juices and laboratory prepared wines from crystal grapes, brier grapes, kiwifruits, golden prickly pears and blueberries grown ...
CHEN Qiuzhu, XIE Hanyi, HE Jiaojiao, WU Fang, WANG Chunxiao
doaj +1 more source
Photonic Sensors, 2023 Amaranth imprinted nanoparticles were prepared by two-phase mini emulsion polymerization of hydroxyethyl methacrylate and ethylene glycol dimethacrylate using acrylamide and methacrylic acid as functional monomers. The amaranth non-imprinted nanoparticle
Fatma Ozge Ozgur +3 more
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Fermented beverages with health-promoting potential: Past and future perspectives [PDF]
, 2014 peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D. +3 more
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Extraction of anthocyanins and total phenolic compounds from açai (euterpe oleracea mart.) using an experimental design methodology. part 1: Pressurized liquid extraction [PDF]
, 2020 Currently, açai is one of the most important fruits present in the world. Several studies have demonstrated its high content in phenolic compounds and anthocyanins.
Aliaño González, María José +7 more
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Quality Of Mochi With Red Dragon Fruit Peel Juice Substitution
Jurnal Pendidikan Tata Boga dan TeknologiMochi is a Japanese specialty made from glutinous rice flour that is easily modified into attractive food with various colors. Mochi is a popular food among the public, but many use synthetic dyes. Dragon fruit peel can be used as a natural coloring ingredient in mochi by substituting red dragon fruit peel juice to increase its functional value.
Zahratul Khairiyah +3 more
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Activity of red dragon fruit (Hylocereus polyrhizus) juices on doxorubicin-induced nephropathy in rats [PDF]
IOP Conference Series: Earth and Environmental Science, 2018 Nephropathy is a common side effects following treatment by an antineoplastic drug, doxorubicin. Dragon fruitis rich in antioxidants which are also beneficial for supporting effective tissue regeneration and reduce detrimental sequelae of chemotherapy.
B F Prasetyo +3 more
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