Results 31 to 40 of about 16,957 (205)
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
Design of ultrasonic probe and evaluation of ultrasonic waves on E.coli in Sour Cherry Juice [PDF]
Journal of Agricultural Machinery, 2015 Introduction: The common method used for juice pasteurization is the thermal method since thermal methods contribute highly to inactivating microbes. However, applying high temperatures would lead to inefficient effects on nutrition and food value.
B Hosseinzdeh Samani +4 more
doaj +1 more source
Advances in Horticultural Science, 2018 In this study, morpho-physicochemical characterization of sour cherry genotypes from Iran was investigated. Thirty-four morphological and eight physicochemical traits were recorded.
Samad Aliyoun Nazari +3 more
doaj +1 more source
Vybrané zpracovatelské charakteristiky nejpěstovanějších odrůd višní České republiky [PDF]
Vědecké Práce Ovocnářské, 2021 Fruit processing of sour cherries by pitting operation must precede in many cases its subsequent use in food industry. During this processing occurs often significant yield losses, especially losses of juice and flesh of fruit. In this study was compared
Gabriela Pravcová
doaj
International Journal of Horticultural Science, 2006 In the laboratory of Conserve-technology in the Research Institute for Fruit Growing, Company of Public Utility, Cegléd, 6 sour cherry, 6 apricot, 5 peach and nectarine, 6 plum and 4 Japanese plum varieties (canned fruit, juice, dried fruit, deep frozen).
M. M. Kerek +4 more
doaj +1 more source
Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide [PDF]
Journal of Food Science, 2002 ABSTRACT: Degradations were studied at different hydrogen peroxide (H 2 O 2 ) concentrations (9.31 to 27.92 mmol. L 1 ) over a range of 10° to 30 °C. Degradation of anthocyanins by H
Özkan, Mehmet +3 more
openaire +2 more sources
Selcuk Dental Journal, 2023 Objective: The aim of this study was to evaluate the effect of five different beverages and polishing on the color change of two different temporary prosthetic materials manufactured with different methods.
Ayşe Rençber Kızılkaya +1 more
doaj +1 more source
The effects of Montmorency tart cherry juice supplementation and FATMAX exercise on fat oxidation rates and cardio-metabolic markers in healthy humans [PDF]
, 2018 Montmorency tart cherries (Prunus cerasus L.) are rich in anthocyanins, compounds capable of augmenting fat oxidation and regulating metabolic dysfunction.
Bottoms, Lindsay +2 more
core +2 more sources
[Sour cherry juice nutritional profile].
Voprosy pitaniia, 2019 Russia is one of the main producers of sour cherry, along with Turkey and Poland, and juice products from sour cherry are widely represented in the trade network. Sour cherry contains practically no sucrose, has a high content of organic acids, is rich in mineral and polyphenolic compounds, in particular, in anthocyanins, which give it a bright color ...
N N, Ivanova +3 more
openaire +3 more sources
Foods, 2022 This study aims to contribute to those valorization approaches for the recovery process of high-value-added substances in environmentally friendly ways.
İrem Toprakçı +2 more
doaj +1 more source