Results 31 to 40 of about 196,439 (208)
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 +4 more
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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
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Degradation Kinetics of Anthocyanins in Sour Cherry Cloudy Juices at Different Storage Temperature [PDF]
Processes, 2019 The aim of this study was to characterize in detail 25 sour cherry cultivars and provide data on their industrial processing into high-quality sour cherry cloudy juices (ScCJ). Anthocyanin composition was identified and quantified by LC-PDA-ESI-MS QTof, UPLC-PDA.
Aneta Wojdyło +2 more
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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
Characterisation of the Latvian and Swedish Sweet and Sour Cherry Genetic Resources [PDF]
, 2010 A wide diversity of cherry varieties are collected in the Latvian and Swedish genetic resources collections, which consists of landraces and selections of local breeders, adapted to the local climate and growing conditions (winter hardy and disease ...
Lacis, Gunars
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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
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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
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Effects of processing conditions and formulation on spray drying of sour cherry juice concentrate
Journal of the Science of Food and Agriculture, 2015 AbstractBACKGROUNDSour cherries are rich in phenolic compounds possessing several health‐promoting effects. Processing of sour cherry juice into powder form offers additional advantages such as increased utilization, reduced volume, easier handling and transportation.
Karaca, Asli Can +2 more
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Turkish Journal of Agriculture - Food Science and Technology, 2020 Sour cherry (Prunus cerasus L.) (Rosaceae) is a spring fruits. It is not preferred to be consumed as fresh because it is sour, but it is extremely beneficial for human health. In addition to fresh consumption, it is used in the production of fruit juice, syrup, jam, marmalade, cake and ice cream in the food industry.
Tarık Balkan, Kenan Kara
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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
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