Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice [PDF]
Molecules, 2017 The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the effect of sugars, a common ingredient in the food industry, on phenolics ...
Emil Zlatić +2 more
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Investigation of nutritional and microbial properties of ultrasound pretreated sour cherry juice
Applied Food ResearchNon-thermal methods can be used to reduce the negative effects of conventional thermal pasteurization on food. In this study current research was to examine the effect of the ultrasonic process on the pasteurized sour cherry juice and compare the optimal
Fatemeh Noorisefat +4 more
doaj +5 more sources
Foods, 2022 In this study, the potential of sour cherry and plum juices was evaluated to be used in the traditional marination of meat. Slices of pork loin were marinated for 24 h in brine of 3% NaCl or sour cherry and plum juice marinades containing 60% fruit juice
Violeta Nour
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Concentration of ‘Oblachinska’ sour cherry juice using osmotic distillation [PDF]
International Journal of Horticultural Science, 2012 Sour cherry is one of the most famous and characteristic Hungarian fruit what is also commonly used in food production as a colour additive. The sour cherry cultivar, ‘Oblachinska’ was shown to be a rich source of antioxidant compounds, including mainly ...
G. Rácz +7 more
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Optimization of Sour Cherry Juice Spray Drying as Affected by Carrier Material and Temperature [PDF]
Food Technology and Biotechnology, 2016 Response surface methodology was applied for optimization of the sour cherry Marasca juice spray drying process with 20, 30 and 40 % of carriers maltodextrin with dextrose equivalent (DE) value of 4–7 and 13–17 and gum arabic, at three drying ...
Ivona Elez Garofulić +3 more
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Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment [PDF]
Food Technology and Biotechnology, 2015 Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3, were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4
Lilla Szalóki-Dorkó +4 more
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Current Plant Biology, 2022 This study aimed to investigate the effects of different treatments applied on the anthocyanin content and some physicochemical properties of homemade sour cherry juice.
Dilay Yıldız +3 more
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In Vitro Anti-Inflammatory Activity of Sour Cherry (Prunus cerasus L.) Seed Oil and Computational Safety Profiling. [PDF]
Chem BiodiversIn vitro anti‐inflammatory activity of sour cherry (Prunus cerasus L.) seed oil and computational safety profiling. ABSTRACT This study aimed to evaluate the in vitro anti‐inflammatory activity of sour cherry seed oils, including samples obtained by Soxhlet extraction and maceration, as well as ten commercial samples.
Aydin T +4 more
europepmc +2 more sources
Exploring ultrasound-induced free radical formation: A comparative study in water and sour cherry juice using glutathione and terephthalic acid indicators [PDF]
Ultrasonics SonochemistryThis study aims to assess free radical (FR) generation potential of ultrasound in water and sour cherry juice (SCJ) model systems using an indirect method with specific indicators including glutathione (GSH), a well-known antioxidant, and terephthalic ...
Nursena Aktı, Semanur Yildiz
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Dietary exposure to aflatoxin B1, aflatoxin G1, ochratoxin A, and patulin through fruit juice consumption: A probabilistic assessment of health risk [PDF]
Toxicology ReportsThe present investigation assessed the risk of dietary exposure to four mycotoxins, namely aflatoxin B1 (AFB1), aflatoxin G1 (AFG1), ochratoxin A (OTA), and patulin (PAT) via fruit juice consumption for Iranian consumers.
Seyedeh Faezeh Taghizadeh +4 more
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