Results 191 to 200 of about 196,439 (208)

Chemical Composition of Turkish Sour Cherry Juices (Turkish with English Abstract)

2015
The chemical composition (totally 22 parameters) of 25 different Turkish sour cherry juices were evaluated and results were compared to the main literature on the basis of range values. Parameters such as relative density, brix, sorbitol, reduction free extract and glucose/fructose ratio were similar to the literature.
VELİOĞLU, Sedat, YILDIZ, Osman
openaire   +1 more source

Influence of disaccharides addition on volatile compounds responsible for sour cherry juice flavor

2013
Next to color and texture, flavor is one of the most important quality properties. Its stability in different foods has been of increasing interest due to its strong relationship with consumer’s acceptability of foods, but also it is very difficult to control.
Kopjar, Mirela, Piližota, Vlasta
openaire  

Degradation of Anthocyanins in Sour Cherry and Pomegranate Juice and Concentrates (Turkish with English Abstract)

2015
Nar ve vişne suyu konsantratlarında antosiyaninlerin parçalanması üzerine sıcaklığın etkisi incelenmiştir. 70°Bx'lik konsantratlardan 45°Bx ve 15° Bx lik örnekler hazırlanarak -18°C, 5°C, 20°C ve 37°C depolanmıştır. Depolanma süresince, sıcaklık dercesine bağlı olarak değişik aralıklarla alman örneklerde antosiyanin kaybı saptanarak parçalanma ...
ASAFI, Narmela, CEMEROĞLU, Bekir
openaire   +1 more source

Comparison of Individual Polyphenolic Composition and Antioxidant Capacity in Different Sour Cherry Juices

2014
Fruit juices (FJ) are very popular and widespread fruit products. According to the legislation commercial FJ can be produced directly by fruit squeezing and stabilization processes or by reconstitution of previously produced concentrated FJ. Level of biologically active compounds with health benefits like polyphenolics in FJ depends on applied process ...
Levaj, Branka, Repajić, Maja, Bursać Kovačević, Danijela, Dragović-Uzelac, Verica, Čošić, Zrinka   +4 more
openaire   +1 more source

The process monitors of probiotic fermented sour cherry juice based on the HS-GC-IMS

Microchemical Journal, 2022
Yuan Sui
exaly  

Sour cherry juice concentrate powdered by high and low temperature spray drying with pea protein as a carrier—Physical properties, antioxidant activity and in vitro bioaccessibility

Drying Technology, 2023
Katarzyna Samborska, Michał Świeca, Alicja Barańska   +2 more
exaly  

Antioxidant capacity and anthocyanin profile of sour cherry ( L.) juice

Food Chemistry, 2012
Irem Damar, Aziz Eksi
exaly  

The effect of atmospheric pressure cold plasma on the inactivation of Escherichia coli in sour cherry juice and its qualitative properties

Food Science and Nutrition, 2020
Sajad Rostami, Bahram Hosseinzadeh Samani, Zahra Lorigooini   +2 more
exaly  

Retention of polyphenols in encapsulated sour cherry juice in dependence of drying temperature and wall material

LWT - Food Science and Technology, 2017
Ivona Elez Garofulić, Verica Dragović-Uzelac, Sandra Pedisić   +2 more
exaly  

Sour cherry ( L.) juice protects against hydrogen peroxide-induced neurotoxicity by modulating the antioxidant response

Journal of Functional Foods, 2018
Carine Smith, Víctor López, Guillermo Cásedas   +2 more
exaly