Results 11 to 20 of about 16,957 (205)
Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice
Food Chemistry, 2012 The antioxidant capacities, total polyphenolic content and monomeric anthocyanin content of eleven types of sour cherry juice obtained from different varieties of sour cherries were investigated. Antioxidant capacity, total polyphenolic content and monomeric anthocyanin contents of the juices were within the ranges 20.0-37.9 mmol/L, 1510-2550 and 350.0-
Damar, Irem, Eksi, Aziz
exaly +11 more sources
Biological Activity of Sour Cherry Fruit on the Bacterial Flora of Human Saliva in vitro [PDF]
Food Technology and Biotechnology, 2012 This study is the first report on the antibacterial effect of Hungarian sour cherry cultivars. Biological activity of sour cherry juices prepared from fruits Érdi jubileum, Érdi bőtermő, Maliga emléke and Kántorjánosi 3 harvested at different maturity ...
Anna Blázovics +6 more
doaj +3 more sources
Survival of Lactobacillus acidophilus La-5 Encapsulated Along with Spirulina platensis and the Application of this Capsule in Sour Cherry Juice as a Probiotic Drink [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2023 This study investigated the effects of the microencapsulation of Lactobacillus acidophilus La-5 along with Spirulina platensis on bacterial survival in sour cherry juice containing synbiotic capsules. S.
Samira Belyani +3 more
doaj +1 more source
Study on the process of Belgian style Cherry sour beer [PDF]
BIO Web of Conferences, 2023 Traditional sour beer is not acceptable to everyone, but sweet and sour beer is much more acceptable. For example, many sour beers are made with cherries, raspberries and other ingredients.
Jiang Jialin +7 more
doaj +1 more source
Comparison of the effect of ultrasonic and thermal pasteurization on total phenol content and microbial load of sour cherry juice [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2022 Non-thermal methods can be used to reduce the adverse effects of conventional thermal pasteurization on food. The purpose of this study was to investigate the ultrasound method regarding the effect of the three variables of ultrasound power (10, 105, and
F. Noorisefa, L. Nateghi, H. Zarei
doaj +1 more source
Development of lactic acid fermented, probiotic sour cherry juice [PDF]
Progress in Agricultural Engineering Sciences, 2020 AbstractNowadays, demand for products which beyond the overall nutritional value have a feature that protects the consumer health, have increased. Several studies have proved that fruit juices can become a suitable carrier or medium for probiotic organisms. Therefore, the aim of our study was to investigate the possibility of the probiotication of sour
Judit Perjéssy +4 more
openaire +2 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
doaj +1 more source
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
doaj +1 more source
Impact of High Pressure Processing on the In Vitro Bioaccessibility of Polyphenols in Sour Cherry (Prunus cerasus L.) Juice [PDF]
ACS OmegaGulay Ozkan +3 more
doaj +2 more sources
International Journal of Dentistry, 2023 Introduction. Bleach-shade composite resins were recently introduced to the market due to the high demand of patients for whiter teeth. This study sought to compare four stain removal methods for bleach-shade composite resins.
Sedighe Sadat Hashemikamangar +3 more
doaj +1 more source