Results 171 to 180 of about 16,957 (205)

Stabilisation mechanism of various inulins and hydrocolloids: Milk–sour cherry juice mixture

International Journal of Dairy Technology, 2017
Milk–fruit juice mixtures, such as the mainly acidic nutraceutical soft drinks, usually suffer from phase separation due to aggregation of caseins at low pH. In this study, short‐chain inulin (SCI), native inulin (NI), long‐chain inulin (LCI) and a combination of long‐ and short‐chain inulins (LCI:SCI) (MIX) in different ratios (20:80, 50:50 and 80:20)
Shahla Teimouri, Soleiman Abbasi, Martin G Scanlon   +2 more
openaire   +1 more source

The effect of depectinization and clarification on the filtration of sour cherry juice

Journal of Food Engineering, 1993
Abstract Filtration rate and resistance are affected by the operations prior to filtration in fruit juice production lines. In this research, the effects of depectinization and clarification on filtration resistance and rate were evaluated. Filtration studies on raw juice, depectinized juice and depectinized plus clarified juice were compared. It was
Serpil Şahin, Levent Bayindirli
openaire   +1 more source

Juice extraction with the decanter centrifuge: sweet and sour cherries, peaches and apricots

Food Research International, 1995
Abstract The decanter centrifuge was shown to be applicable to juice extraction from sweet and sour cherries, apricots and peaches. The machine was fed fruit mash at incrementally higher flow rates and the suspended solids in the output juice were measured with a high-speed laboratory centrifuge.
T. Beveridge, J.E. Harrison
openaire   +1 more source

SOUR CHERRY (PRUNUS CERASUS L.) ANTHOCYANINS: EFFECTS OF JUICE PROCESSING ON PHENOLIC COMPOUNDS AND BIOAVAILABILITY

Acta Horticulturae, 2014
Sour cherry (Prunus cerasus L.), has gained growing interest in recent years due to the envisaged health benefits associated with a regular intake of anthocyanins and related polyphenolic compounds. Turkish sour cherries are widely consumed as processed products and are renowned for their high juice quality.
Toydemir, G., Boyacioglu, D., Beekwilder, M.J., de Vos, R.C.H., Hall, R.D., Capanoglu, E.   +5 more
openaire   +2 more sources

Improved Antioxidant and Anti-inflammatory Potential in Mice Consuming Sour Cherry Juice (Prunus Cerasus cv. Maraska)

Plant Foods for Human Nutrition, 2009
The present investigation tested the in vivo antioxidant efficacy (superoxide dismutase, SOD; catalase, CAT; glutathione peroxidase; Gpx), lipid peroxidation (LPO) and anti-inflammatory properties (cyclooxygenase-2; COX-2) of sour cherry juices obtained from an autochthonous cultivar (Prunus cerasus cv.
Šarić, Ana, Sobočanec, Sandra, Balog, Tihomir, Kušić, Borka, Šverko, Višnja, Dragović-Uzelac, Verica, Levaj, Branka, Čosić, Zrinka, Mačak Šafranko, Željka, Marotti, Tatjana   +9 more
openaire   +2 more sources

Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions

Journal of Food Science, 2019
Abstract Freshly squeezed sour cherry ( Prunus cerasus L.) juices of Maraska Brač (BR), Maraska MA (MA), Oblačinska 18 (18), Oblačinska Osječka (OS), Rexelle (REX), Heimann conserved (HEI), and Kelleris 16 (KEL) grown in different climate regions
Maja Repajić, Boris Puškar, Krunoslav Dugalić, Nada Vahčić, Siniša Srečec, Verica Dragović‐Uzelac, Zorica Jurković, Branka Levaj   +7 more
openaire   +3 more sources

Effect of cultivar and geographical region on quality parameters of fresh juices from sour cherry and Marasca sour cherry

2014
Sour cherry Marasca (Prunus cerasus var. marasca) is particularly valuable fruit species from Dalmatian region (Croatia) that differs from other sour cherries with smaller fruit, higher dry matter content, pronounced flavor, darker colour and higher bioactive compounds content.
Repajić, Maja, Levaj, Branka
openaire   +2 more sources

Mathematical analysis of sour cherry juice filtration

1992
Vişne suyunun filtrasyonu çalışılmıştır. Filtre tablasının kaplanması, filtrasyondan önce vişne suyuna filtre yardımcı maddelerinin eklenmesi, kullanılan filtre tablasının çeşidi, filtre yardımcı maddesinin parçacık boyutu, kaplama ve filtre yardımcı maddelerinin miktarları, operasyon sıcaklığı ve basıncı denenmiştir.
openaire   +2 more sources

Modelling of Thermophysical Properties of Sour Cherry Juice (in English)

2015
Vişne suyunun yoğunluk ve akışkanlığının sıcaklık ve derişime bağlı olarak değişimi modellenmiştir. Gerekli yaklaşımlar için deneysel veriler kullanılmıştır. Bilgisayar aracılığıyla bu modeller geliştirilmiş ve grafikleri çizilmiştir. Modeller deneysel sonuçlara yeterli uyumu sağlamıştır.
BAYINDIRLI, Levent, ÖZSAN, Onur
openaire   +1 more source

The Effect of Pretreatment on Sour Cherry Juice Filtration (in English)

2015
Meyve suyu üretiminde, ön işlemler meyve suyunun filtre edilebilme özelliğini etkilerler. Bu araştırmada, filtrasyona etkilerini incelemek amacıyla üç farklı ön işlem yapılmıştır. Bunlar; depektinizasyon, depektinizasyon ve durultmanın birlikte yapılması ve sadece preslenmiş vişne suyunun filtrasyonudur.
ŞAHİN, Serpil, BAYINDIRLI, Levent
openaire   +1 more source