Results 71 to 80 of about 16,957 (205)
Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایرانIntroductionSour cherries (Prunus cerasus L.) are relatively diverse and broadly distributed around the world, being found in Asia, Europe, and North America. Sour cherries have unique anthocyanin content, and rich in phenolic compounds.
Fakhreddin Salehi +3 more
doaj +1 more source
Evaluating Consumer Sensory and Composition Attributes of Arkansas-Grown Fresh-Market Blackberries [PDF]
, 2018 Blackberries are grown worldwide for commercial fresh markets. Three Arkansas-grown fresh-market blackberry genotypes (‘Natchez’, ‘Ouachita’, and A-2418) were evaluated for consumer sensory and compositional attributes at the University of Arkansas Food ...
Clark, John R. +3 more
core +2 more sources
Journal of Food Science, Volume 91, Issue 4, April 2026.ABSTRACT Mead is a fermented alcoholic beverage traditionally produced with honey, water, and yeast, with possible variations through the addition of fruits or spices. Butia catarinensis is a native Brazilian fruit with high sensory appeal, traditionally used in cachaça but underexplored in fermented beverages.
Rodrigo Ribeiro Arnt Sant'Ana +9 more
wiley +1 more source
Ochratoxin a in food products in Iran: A systematic review of the evidence
International Archives of Health Sciences, 2018 Aims: Ochratoxin A (OTA) is a toxic metabolite, which is produced by Penicillium spp. and Aspergillus spp. This mold growth increases in abuse adequate moisture and temperature in food storage time and produces mycotoxins.
Reza Sharafati Chaleshtori, Elham Salehi
doaj +1 more source
Advanced Science, Volume 13, Issue 16, 18 March 2026.ABSTRACT Immune homeostasis is indispensable for preserving organismal integrity, orchestrated through complex molecular networks encompassing immune cell dynamics, microbial cues, and epigenetic regulation. Among these, the gut microbiota‐non‐coding RNA (ncRNA) axis has recently garnered substantial attention as a multifaceted modulator of host ...
Bonan Chen +12 more
wiley +1 more source
Degradation of various fruit juice anthocyanins by hydrogen peroxide [PDF]
, 2005 Degradation kinetics of anthocyanins was studied in sour cherry nectar, pomegranate and strawberry juices at high hydrogen peroxide (H2O 2) concentrations (9.31-27.92 mmol l-1) at 10-30°C and in only sour cherry nectar at low H2O2 concentrations (0.23-2 ...
Cemeroǧlu, Bekir +2 more
core +1 more source
Health Benefits of Polysaccharides in Red Algae: A Comprehensive Review
Food Frontiers, Volume 7, Issue 2, March 2026.Graphical abstract showing the health benefits of red algal polysaccharides. ABSTRACT Humans have long consumed red algae (especially by the Asian community), and their polysaccharide extracts (carrageenan, agar) are extensively used in the food industry as gel thickeners.
Sammueal Jun Kai Ong +10 more
wiley +1 more source
HorticulturaeApple and sour cherry pomace, by-products resulting from fruit processing for juice production, were analysed using high-performance liquid chromatography (HPLC) to identify and quantify individual phenolic compounds.
Maria Bianca Mandache +2 more
doaj +1 more source
Food Technology and Biotechnology, 2015 The objective of this study is to investigate the infl uence of cultivar and industrial processing on total polyphenols, anthocyanins, hydroxycinnamic acids and antioxidant activity in concentrated sour cherry (Prunus cerasus L., cvs.
Maja Repajić +6 more
doaj +1 more source