Results 21 to 30 of about 16,957 (205)

Fermentation Process of Compound Beverage with Phyllanthus emblica and Cherry Tomato and Its Effect on Exercise Endurance

Shipin gongye ke-ji, 2022
The extract of Phyllanthus emblica and cherry tomato juice were fermented with Lactobacillus to develop the Phyllanthus emblica and cherry tomato compound beverage with anti-fatigue effect.
Cong ZHENG, Shengnan LI
doaj   +1 more source

Potassium acetate solution as a promising option to osmotic distillation for sour cherry (Prunus cerasus L.) juice concentration [PDF]

, 2014
Different osmotic agents (OA), such as potassium acetate (CH3COOK), potassium carbonate (K2CO3) and ammonium nitrate (NH4NO3), have been examined as alternatives to the traditionally used calcium chloride (CaCl2) for osmotic distillation concentrating of
Alves V.D., Benzie I.F.F., Bušić V., Bélafi-Bakó K., Bélafi-Bakó K., Cassano A., Cassano A., Celere M., Ch. Arekatte, Cissé M., Cserjési P., Dalmadi I., G. Rácz, Gy. Vatai, Hongvaleerat C., K. Albert, Lugasi A., M. Alam, M. DiMatteo, N. Papp, P. Russo, Perry J.H., Rodrigues R.B., Shin C.H., Singleton V.L., Souza A.L.R., Stéger-Máté M., Valdes H., É. Stefanovits-Bányai   +28 more
core   +1 more source

Optimization of Fermentation Conditions for Production of Hungarian Sour Cherry Spirit Using Response Surface Methodology

Fermentation, 2021
Pálinka is a traditional fruit spirit and a kind of gastronomic heritage in Hungary. In Pálinka production, fermentation is one of the most important processes affecting the quality and yield of spirits.
Tuan M. Pham, Weizhe Sun, Erika Bujna, Ágoston Hoschke, László Friedrich, Quang D. Nguyen   +5 more
doaj   +1 more source

Sweet cherry:composition, postharvest preservation, processing and trends for its future use [PDF]

, 2016
Background Sweet cherries (Prunus avium L.) are a nutritious fruit which are rich in polyphenols and have high antioxidant potential. Most sweet cherries are consumed fresh and a small proportion of the total sweet cherries production is value added to ...
Chockchaisawasdee, Suwimol, Golding, John B., Papoutsis, Konstantinos, Stathopoulos, Costas E., Vuong, Quan V.   +4 more
core   +2 more sources

Genetic diversity in a core collection of Iranian sour cherry

Brazilian Journal of Biology, 2023
The exploitation of plant genetic resources is an important and rapid strategy to release commercial cultivars. In this study, 234 sour cherry genotypes were collected from various locations of Iran and phenotypically assessed according to IPGRI and UPOV
H. Momeni, N. Bouzari, M. Zeinolabedini, M. Ghanbari Jahromi   +3 more
doaj   +1 more source

Fruit and vegetable juice fermentation with Bifidobacteria [PDF]

, 2014
Consumers are becoming more interested in healthy nutrition. To meet consumer requirements, the possibility of the fruit and vegetable juice fermentation by bifidobacteria was investigated. Sour cherry, orange, carrot, and tomato juice was fermented with
Hardi, J., Havas, P., Kun, Sz., Rezessy-Szabó, J., Slačanac, V., Styevkó, G.   +5 more
core   +1 more source

Screening, identification and tolerance of specific yeast strains for sour cherry fruit wine [PDF]

Zhongguo niangzao
In order to screen specific yeast strains for sour cherry fruit wine, using naturally fermented sour cherry juice as experimental material, the yeast strains were isolated and screened using traditional culture and separation technology in conjunction ...
YIN Xin, YANG Yuanyuan, YAN Zhuoyang, AN Feng, SHAN Dongqian, CAI Yuliang, HE Ling
doaj   +1 more source

Energy and Exergy Analysis of Sour Cherry Evaporation Line [PDF]

Journal of Agricultural Machinery, 2022
Introduction Sour cherry concentration is a significant agro-industry in the world. In 2016, world production was 13.8 million tons and most of which were processed in the form of concentrate or frozen products.
N Sedaghat Herfeh, A. M Nikbakht, H Mobli, A.R Keyhani, A Piri   +4 more
doaj   +1 more source

Anthocyanin absorption and metabolism by human intestinal Caco-2 cells: a review [PDF]

, 2015
Anthocyanins from different plant sources have been shown to possess health beneficial effects against a number of chronic diseases. To obtain any influence in a specific tissue or organ, these bioactive compounds must be bioavailable, i.e., effectively ...
Battino, Maurizioeditor, Capanoglu, Esra, Grootaert, CharlotteLA23002000065127801001998257F7A30E30-F0ED-11E1-A9DE-61C894A0A6B4, Kamiloglu, SenemUGent0001303221268020017844329746706457840000-0003-3902-4360553D4B12-2C77-11E3-8FFE-9F6610BDE39D, Van Camp, JohnLA238010009006420000-0002-6468-6107F4B233EA-F0ED-11E1-A9DE-61C894A0A6B4   +4 more
core   +3 more sources

Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties

Antioxidants, 2023
Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability.
Nemanja Teslić, Jovana Kojić, Branislava Đermanović, Ljubiša Šarić, Nikola Maravić, Mladenka Pestorić, Bojana Šarić   +6 more
doaj   +1 more source