Results 71 to 80 of about 196,439 (208)

Schiff Base‐UiO66 Composite‐based Dispersive Micro Solid‐Phase Extraction of Pesticides From Fruit Juices Combined With Dispersive Liquid‐Liquid Microextraction Prior to Gas Chromatography‐Flame Ionisation Detection

Analytical Science Advances, Volume 7, Issue 2, December 2026.
ABSTRACT A dispersive micro solid‐phase extraction method was introduced using a Schiff base‐UiO66 nanocomposite as the adsorbent in the extraction of multi‐class pesticide residues in pear, cherry, grape, and apricot juices. The extraction procedure was hyphenated with a liquid‐phase microextraction procedure, providing a high preconcentration factor ...
Behnam Hosseininezhad, Mahdi Bomorovat, Mahboob Nemati, Mir Ali Farajzadeh, Ramin Atazadeh, Mohammad Reza Afshar Mogaddam   +5 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

Plant‐Derived Probiotics From Fermented Foods: Current Evidence on Antiviral Mechanisms and Gut–Lung Axis Modulation

Food Frontiers, Volume 7, Issue 6, November 2026.
Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing, Yaoyuan Hu, Yingying Ma, Peng Yao, Jingjing Jiang, Jiao Guo, Shuangmei Liu   +6 more
wiley   +1 more source

Polyphenolic compounds in sour cherry (Prunus cerasus L.): composition, health effects, and impact of food processing

Food Production, Processing and Nutrition
Sour cherry (Prunus cerasus L.) is a rich source of polyphenolic compounds, which contribute to its numerous health-promoting properties. Fruit contains a variety of bioactive constituents, including anthocyanins, flavonols, and chlorogenic acids, which ...
Anna Pál, Róbert Nagy, Endre Máthé, Péter Keczkó, Péter Sipos   +4 more
doaj   +1 more source

Influence of Solvent Concentration on the Amount of Individual Phenolic Compounds in Apple and Sour Cherry Pomace

Horticulturae
Apple 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, Ana-Maria Stoenescu, Sina Cosmulescu   +2 more
doaj   +1 more source

Evaluation of Tooth Erosion Potential of Zero and Carbonated Beverages in Korea: A Laboratory‐Based Study Focused on pH

International Journal of Dental Hygiene, Volume 24, Issue 4, Page 668-674, November 2026.
ABSTRACT Objectives With increasing health consciousness, the consumption of zero‐calorie beverages (zero beverages) is also increasing. Zero beverages are devoid of sugar or alternative sugar content. Tooth erosion possibility continues to be reported in cases of carbonated beverage consumption.
Eun‐Ha Jung, Hyun‐Kyung Yim, Ji‐Hyun Min   +2 more
wiley   +1 more source

THE EFFECTS OF WASHING CONDITIONS ON SOIL REMOVAL IN DOMESTIC LAUNDERING PROCESSES

AUTEX Research Journal, 2004
In the domestic laundering process, relatively high wash temperatures and long wash times have traditionally been used for optimum soil removal. The use of lower wash temperatures could result in a substantial reduction in the amount of energy used in ...
Yaman Volkan, Cireli Aysun, Sariişik Merih, Kutlu Bengi   +3 more
doaj   +1 more source

Metabolomic Analysis Reveals Structural Diversity of Pectic Polysaccharides From Prunus persica (L.) Batsch and Their Relationship With Purees Characteristics

Plant Biotechnology Journal, Volume 24, Issue 10, Page 5425-5439, October 2026.
ABSTRACT To clarify how pectin heterogeneity relates to puree quality, this study investigated associations among pectin fractions, metabolite profiles, and physicochemical properties of peach purees from 20 cultivars with distinct viscosity, turbidity, and colour.
Meng Liu, Xuan Liu, Shaojie Fu, Qianhui Yang, Christophe Blecker, Jinfeng Bi   +5 more
wiley   +1 more source

Changes in colour parameters and anthocyanin content of aseptically filled sour cherry juice during storage

, 2022
To overcome the problems of seasonality and geographical location in fruit production and processing, the production of aseptic semi-finished juice is an excellent solution.
Dóra Székely, Székely, Dóra, Ribárszki, Ákos, Stégerné Máté, Mónika, Beatrix Szabó-Nótin, Szabó-Nótin, Beatrix, Ákos Ribárszki, Mónika Máté   +7 more
core   +1 more source

Rheological behavior of sour cherry juices concentrated by ohmic and conventional evaporation processes under vacuum

Journal of Food Processing and Preservation, 2020
In this study, sour cherry juice was evaporated up to 65% total soluble solid content (TSSC) under vacuum (25 kPa) by ohmic-assisted vacuum evaporation (OAVE) and vacuum evaporation (VE). the effects of voltage gradients (10-14 V/cm) on the rheological behavior of sour cherry concentrates having different TSCC (30%-65%) were determined, and compared ...
Serdal Sabanci, Filiz Icier
openaire   +2 more sources