Results 41 to 50 of about 196,439 (208)
Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice
Food Chemistry, 2012 The antioxidant capacities, total polyphenolic content and monomeric anthocyanin content of eleven types of sour cherry juice obtained from different varieties of sour cherries were investigated. Antioxidant capacity, total polyphenolic content and monomeric anthocyanin contents of the juices were within the ranges 20.0-37.9 mmol/L, 1510-2550 and 350.0-
Damar, Irem, Eksi, Aziz
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[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
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Poultry Science, 2020 : Sour cherry kernels are waste products of the fruit juice industry. Solid-state fermentation has great potential for recycling the agro-industrial residues.
Emrah Gungor, Guray Erener
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Sour cherry breeding at Dresden-Pillnitz
, 2005 The sour cherry breeding program was started in 1965 by Wolfram. The main breeding goals include: 1) high productivity, 2) fruit quality, 3) self-fertility, 4) disease tolerance to Monilinia ssp., Blumeriella jaapii and Prunus Necrotic Dwarf Virus, and 5)
Schuster, Mirko, Wolfram, B.
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Solid phase extraction of heavy metal ions in environmental samples on chemically bonded single-walled carbon nanotubes with 2-((3-silylpropylimino) methyl) phenol [PDF]
شیمی کاربردی روز, 2016 A new, simple method based on the use of chemically 2-((3-silylpropylimino) methyl) phenol (SPIMP) bonded single-walled carbon nanotubes (SPIMP-SWCNTs) as solid-phase extraction (SPE) stationary phase is proposed for simultaneous preconcentration of ...
Alireza Asghari +2 more
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Impact of High Pressure Processing on the In Vitro Bioaccessibility of Polyphenols in Sour Cherry (Prunus cerasus L.) Juice [PDF]
ACS OmegaGulay Ozkan +3 more
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Pakistan Journal of Pharmaceutical Sciences, 2023 Date-rape drugs given to victims through drinks without their knowledge in drug-facilitated sexual assaults and thefts (money, property and body organs), are important threats for the public. Detection in beverage residues gains importance, since some of
Beril Anilanmert +2 more
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Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties [PDF]
Journal of Food Science and Technology, 2017 The main objective of this study was to investigate the effect of mixing sour cherry puree with apple, pear, quince and flowering quince juices on characteristics of 17 different products (12 smoothies and 5 semi-products). Compounds (phenolic compounds, vitamin C, sugar, pectin), antioxidant activity (ORAC, ABTS, FRAP), and physicochemical parameters (
Paulina Nowicka +2 more
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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
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Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source