Results 51 to 60 of about 16,957 (205)

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, Guzel, Onder, Ak, Mehmet M.   +2 more
openaire   +3 more sources

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, Aneta, Wojdyło, Mirosława, Teleszko   +2 more
openaire   +2 more sources

Research of Quality and Competitiveness of Tomato Juices [PDF]

, 2019
The paper considers the results of the complex quality estimation and competitiveness determination of tomato juices of different producers, exported in European countries.The complex estimation of tomato juices quality was realized according to the ...
Babii, O. (Oleksandra), Bozhko, T. (Tetiiana), Donchevska, R. (Raisa), Vezhlivtseva, S. (Svitlana)   +3 more
core   +3 more sources

Aloe vera in Food Preservation: Harnessing Bioactive Constituents for Clean‐Label Innovation and Safety Assurance

Food Safety and Health, EarlyView.
Aloe vera‐derived biopolymers and nanoformulations enhance antimicrobial, antioxidant, and barrier functions in clean‐label edible coatings and films, whereas safety‐critical anthraquinone thresholds and regulatory constraints shape their translational potential.
Acharya Balkrishna, Hemant Sharma, Sonam Verma, Amar Jeet, Sumit Kumar Singh, Sharad Kumar Tripathi, Vedpriya Arya   +6 more
wiley   +1 more source

Cafe 2010 [PDF]

, 2010
Welcome! Herein you will find the recipes from the CAFE 2010 evening classes and a little bit more. Mexican soul food (Gloria Fernandez), Philippine cuisine (Betsy Engle), German pastries (Angela Dirks-Eicken), zucchini and chicken in all forms and ...
Munsell, Marsha, Ulz, June
core  

Polyamine treatments: an effective strategy to improve crop yield and fruit colour and to preserve quality of ‘Mollar de Elche’ pomegranate fruit during storage at chilling temperatures

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Climate change in Spain is altering the optimal conditions for producing high‐quality ‘Mollar de Elche’ pomegranate fruit, due to reduced colour development in husk and arils. In addition, the pomegranate requires storage above 7–10 °C, depending on cultivar, to preserve its quality because it is susceptible to chilling injury (CI ...
Jenifer Puente‐Moreno, Fernando Garrido‐Auñón, María E García‐Pastor, Fabián Guillén, Salvador Castillo, Daniel Valero, María Serrano   +6 more
wiley   +1 more source

Combined effects of prohexadione‐calcium and growing environment on sweet cherry fruit quality and postharvest performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Sweet cherry (Prunus avium L.) is a high‐value fruit crop, but its commercial success is often limited by poor pigmentation, reduced firmness, and short shelf life. This study evaluated the effects of preharvest applications of prohexadione‐calcium (1.5 L ha−1) on fruit quality and storage performance in lowland and hilly orchards ...
Alice Varaldo, Alessandra Dacomo, Dario Donno, Giovanna Giacalone   +3 more
wiley   +1 more source

Cherry Gel Supplementation Does Not Attenuate Subjective Muscle Soreness or Alter Wellbeing Following a Match in a Team of Professional Rugby Union players: A Pilot Study

Sports, 2019
This study examined the effects of sour tart cherry juice (TC) on muscle soreness (MS) and wellbeing following a rugby union match in professional players. In a crossover design, 10 players from a senior squad in the top tier of England consumed either 2
Joe Kupusarevic, Kevin McShane, Tom Clifford   +2 more
doaj   +1 more source

A Review of Metal–Organic Framework (MOF) Based Active Food Packaging: Materials Selection, Cellulose Matrices Current Advances, Synthesis and Characterizations

Packaging Technology and Science, EarlyView.
Active packaging offers an effective approach to extending food shelf life. This review summarizes the past decade of progress in metal‐organic framework (MOF)‐based active food packaging, highlighting material selection, characterization, challenges, and future prospects.
Belladini Lovely, Young‐Teck Kim, Haibo Huang, Novitri Hastuti, Su Jung Hong   +4 more
wiley   +1 more source

Effects of Vacuum Ohmic Evaporation on Some Quality Properties of Sour Cherry Juice Concentrates

International Journal of Food Engineering, 2019
Abstract Sour cherry juice (SJ) having total soluble solid (TSS) content of 19.2 % was concentrated to 65 % TSS by applying vacuum ohmic evaporation (VOE) and vacuum evaporation (VE) methods under constant absolute pressure (25 kPa). Total monomeric anthocyanin content (TMAC) of sour cherry concentrate (65 % TSS) was found in the range ...
Sabanci, Serdal, Icier, Filiz
openaire   +3 more sources