Results 181 to 190 of about 196,439 (208)
Some of the next articles are maybe not open access.
Gas chromatographic identification of phenolic acids found in sweet cherry and sour cherry juice
Food / Nahrung, 1980AbstractIn 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 +3 more
openaire +1 more source
Food Science and Technology International, 2021
Nowadays, demand for products which beyond the overall nutritional value have a feature that protects the consumers health, have increased. Several studies have proved fruit juices can become suitable carrier or medium for probiotic organisms. Therefore the aim of our study was to investigate the possibility of the probiotication of sour cherry juice ...
Judit Perjéssy +3 more
openaire +2 more sources
Nowadays, demand for products which beyond the overall nutritional value have a feature that protects the consumers health, have increased. Several studies have proved fruit juices can become suitable carrier or medium for probiotic organisms. Therefore the aim of our study was to investigate the possibility of the probiotication of sour cherry juice ...
Judit Perjéssy +3 more
openaire +2 more sources
Juice extraction with the decanter centrifuge: sweet and sour cherries, peaches and apricots
Food Research International, 1995Abstract 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
Stabilisation mechanism of various inulins and hydrocolloids: Milk–sour cherry juice mixture
International Journal of Dairy Technology, 2017Milk–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 +2 more
openaire +1 more source
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
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
Modelling of Thermophysical Properties of Sour Cherry Juice (in English)
2015Vişne 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)
2015Meyve 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
Mathematical analysis of sour cherry juice filtration
1992Vişne 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
The Effect of Depectinization and Clarification on Sour Cherry Juice Quality (in English)
2015Bu araştırmada, depektinizasyon ve durultmanın vişne suyu kalitesine etkisi incelenmiştir. Sadece preslenmiş, depektinize edilmiş ve depektinizasyon ile birlikte durultulmuş vişne suları üzerinde bazı kalite kontrol analizleri yapılmıştır. Bu araştırma 1990 ve 1991 yıllarında hasat edilen vişnelerden elde edilen örneklerle yürütülmüştür.
ŞAHİN, Serpil, BAYINDIRLI, Levent
openaire +1 more source