Results 161 to 170 of about 16,957 (205)

Fruit varieties for Ohio [PDF]

, 1942
Ellenwood, C. W., Havis, Leon, Howlett, Freeman S.   +2 more
core  

Thermal Processing Effects on Antioxidant Properties, Physicochemical, and Sensory Characteristics of Whey Açaí (<i>Euterpe oleracea</i> Mart.) Beverages. [PDF]

Foods
Silva VLM, Leal ARS, Andrade MCS, Ribeiro ROR, Silva FO, Mársico ET, Rodrigues IA, Conte-Junior CA, Carneiro CS.   +8 more
europepmc   +1 more source

Recovery with vistula tart cherries following a marathon. [PDF]

Eur J Nutr
Squires E, Walshe IH, Keenan A, Hayman O, Lomax I, Wood J, Brownson-Smith R, McHugh MP, Howatson G.   +8 more
europepmc   +1 more source

Oil from Cornelian Cherry Kernels. [PDF]

Molecules
Bieniek A, Szot I, Łysiak GP.
europepmc   +1 more source

Advances in Fruit and Vegetable Quality, Bioactive Compounds, and Nutritional Value: 2nd Edition. [PDF]

Foods
Gómez-Zavaglia A, Cassani L.
europepmc   +1 more source

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Mathematical modeling of continuous induction heating of sour cherry juice

Journal of Food Process Engineering, 2022
AbstractInduction heating is a noncontact heating method that enables heating of ferromagnetic materials. In this study, continuous induction heating system was custom set up and experimental and numerical results were compared. Sour cherry juice was heated to a target temperature value (75°C) at three different flow rates (200–250‐300 ml/min) and ...
Filiz Icier, Orhan Kaya
openaire   +2 more sources

Rheological properties of sour‐cherry juice and concentrate

International Journal of Food Science & Technology, 2007
AbstractRheological properties of sour cherry juice were determined by a Controlled Stress Rheometer. Sour cherry juice with different solid contents (40, 45, 50, 55, 60, 65, 68.5 and 70 Brix) was prepared using a rotary evaporator after squeezing and filtration of sour cherries.
Kadir B. Belibağli, Ali C. Dalgic
openaire   +1 more source

Degradation Kinetics of Anthocyanins in Sour Cherry Juice and Concentrate

Journal of Food Science, 1994
ABSTRACT The effects of temperature and soluble solids on degradation of anthocyanins in sour cherry concentrate were determined over temperature ranges (‐18 to 37)°and 50 to 80°C. Anthocyanin degradation could be modeled as a first‐order rate reaction, with rates of 33.97 × 10 minus;3
B. CEMEROGLU, S. VELIOGLU, S. ISIK
openaire   +1 more source

Gas chromatographic identification of phenolic acids found in sweet cherry and sour cherry juice

Food / Nahrung, 1980
AbstractIn juice of 5 varieties of sour cherries and one variety of sweet cherries the following compounds have been identified: salicylic, cinnamic, gentisic, quinic, p‐coumaric, gallic, and isoferulic acids. Using the method of the internal standard the quantities of these acids were calculated.
S. Tanchev, N. Ioncheva, N. Genov, E. Malchev   +3 more
openaire   +1 more source

ASSESSMENT of the EXPONENTIAL MODEL to SOUR CHERRY JUICE FILTRATIONS

Journal of Food Processing and Preservation, 1991
De La Garza and Boulton's “Exponential model” of wine filtrations simulated the data satisfactorily in the cake filtration of sour cherry juice. There was an inverse relation between the filtration rate and the resistance. Increase in the amount ofprecoating decreased the filtration rate.
SERPIL SAHIN, LEVENT BAYINDIRLI
openaire   +1 more source