Results 21 to 30 of about 196,439 (208)
Evaluation of chitosan as clarification aid in production of sour cherry juice and its effect on quality during storage [PDF]
Journal of Food Science and TechnologyKader Tokatlı, Ahmet Buḡra Yıldız
exaly +2 more sources
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
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
Color Stability Evaluation of Different Posterior Composites
Essentials of Dentistry, 2023 Objective: The aesthetic success of composite resins is directly related to surface roughness and color stability. External discolorations on the composite restoration surface due to plaque accumulation or coloring agents can be easily removed from the ...
Azize Demir +2 more
doaj +1 more source
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
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 +5 more
doaj +1 more source
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 +3 more
doaj +1 more source
Screening, identification and tolerance of specific yeast strains for sour cherry fruit wine [PDF]
Zhongguo niangzaoIn 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
Bioactive and functional properties of sour cherry juice (Prunus cerasus)
Food & Function, 2016 Sour cherry juice, which is consumed as a nutritional supplement, showed antioxidant and inhibitory activities of physiological enzymes such as α-glucosidase, dipeptidyl peptidase-4 and monoamine oxidase A.
Guillermo Cásedas +4 more
openaire +3 more sources
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 +6 more
doaj +1 more source