Results 91 to 100 of about 16,957 (205)
A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, “Hardaliye”
Beverages, 2017 Hardaliye is a non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey. The nutritional value of hardaliye is derived from the grapes and the fermentation process.
Fatma Coskun
doaj +1 more source
Wild edible plants of Belarus : from Rostafiński's questionnaire of 1883 to the present [PDF]
, 2013 Background: Belarus is an Eastern European country, which has been little studied ethnobotanically. The aim of the study was to compare largely unpublished 19th century sources with more contemporary data on the use of wild food plants.
Gervasi, Tanya +5 more
core +1 more source
Tomato‐Soy Juice Reduces Inflammation and Modulates the Urinary Metabolome in Adults With Obesity
Molecular Nutrition &Food Research, Volume 70, Issue 5, 12 March 2026.Compared to pre‐intervention, consuming a tomato‐soy juice (54 mg lycopene, 189 mg soy isoflavones/d) reduced levels of inflammatory cytokines (IL‐5, IL‐12p70, and GM‐CSF, with TNF‐alpha trending downward), increased plasma lycopene and urinary soy isoflavone metabolites, and altered the urinary metabolome. ABSTRACT Chronic, low‐grade inflammation is a
Maria J. Sholola +6 more
wiley +1 more source
COMPARISON OF SOME QUALITY PARAMETERS IN SOUR CHERRY JUICE IN DIFFERENT PACKAGING
International Journal of Food Technology and Nutrition - IJFTNFruits and their products are of great importance in the food industry. Fruit juices are found in almost every market, which helps consumers to get nutritional value from their consumption. The quality and insurance must be at the right level, but even more important to apply permanent control.
Durmishi, Namik +7 more
openaire +2 more sources
Breads, cakes, and pies in family meals (1980) [PDF]
, 1980 MscSPEC-MU0MP397Digitized by MU Libraries Digital ...
core
Effects of ultrasonic on microorganisms and enzymes [PDF]
, 2015 Removing on pathogens is the key concern of non-thermal technology in food products. Recently, inclusion of ultrasound into the food industry has been a subject of research and development.
Hosseinzadeh Samani, B., Lorigooini, Z.
core
Food Microbiology, 2008 Inhibitory effects of pulsed electric fields (PEF) on Penicillum expansum inoculated into sour cherry juice, apricot and peach nectars were determined based on germination tube elongation, spore germination rate, and light and scanning electron microscopy (SEM) observations in this study. After inoculation of juice/nectar samples with P.
Evrendilek, Gülsün Akdemir +3 more
openaire +3 more sources
International Journal of Food Science & Technology, 2010 SummaryPulsed electric fields (PEF) processing of sour cherry juice with the measurement of pH, ºBrix, titratable acidity, conductivity, colour (L*, a* and b*), nonenzymatic browning index, metal ion concentration, total ascorbic acid and total antocyanin content as well as microbial inactivation were searched in the study.
Altuntas, Julide +3 more
openaire +3 more sources