Results 21 to 30 of about 134 (90)

Effect Of Tamarillo (Solanum Betaceum Cav.) Addition On Physical And Chemical Characteristics Of Yoghurt Produced

Andalasian International Journal of Agricultural and Natural Sciences
Yoghurt is one of the milk-based fermented products, adding fruit juice to yoghurt is part of product innovation, expected to improve quality and consumer liking.
Novelina Novelina
doaj   +3 more sources

Viabilitas probiotik Lacticaseibacillus rhamnosus SKG34 pada sari buah terung belanda (Solanum betaceum Cav.) terfermentasi selama penyimpanan pada suhu dingin

Agrointek
Tamarillo (Solanum betaceum Cav.) is a tropical fruit that has the potential to be developed into functional food in the form of fruit juice containing probiotics.
Komang Ayu Nocianitri, I Desak Putu Kartika Pratiwi, Kristina Wulandari, Yan Ramona, I Nengah Sujaya   +4 more
doaj   +1 more source

Roles of C‐Repeat Binding Factors‐Dependent Signaling Pathway in Jasmonates‐Mediated Improvement of Chilling Tolerance of Postharvest Horticultural Commodities

Journal of Food Quality, Volume 2018, Issue 1, 2018., 2018
C‐repeat binding factor‐ (CBF‐) dependent signaling pathway is proposed to be a key responder to low temperature stress in plant. Jasmonates (JAs), the endogenous signal molecules in plant, participate in plant defense against (a)biotic stresses; however, the mechanism has not been fully clarified so far.
Libin Wang, Xiuxiu Sun, Weiqi Luo, Chunlu Qian, Elena González-Fandos   +4 more
wiley   +1 more source

Erucic acid in feed and food

EFSA Journal, Volume 14, Issue 11, November 2016., 2016
Abstract Erucic acid is the trivial name of the fatty acid cis‐13‐docosenoic acid and occurs at high concentrations mainly in the seeds of species of the Brassicaceae (e.g. rape seed or mustard seed). The European Commission requested EFSA to deliver a scientific opinion on the risks for animal and human health related to the presence of erucic acid in
EFSA Panel on Contaminants in the Food Chain (CONTAM), Helle Katrine Knutsen, Jan Alexander, Lars Barregård, Margherita Bignami, Beat Brüschweiler, Sandra Ceccatelli, Michael Dinovi, Lutz Edler, Bettina Grasl‐Kraupp, Christer Hogstrand, Laurentius (Ron) Hoogenboom, Carlo Stefano Nebbia, Isabelle Oswald, Annette Petersen, Martin Rose, Alain‐Claude Roudot, Tanja Schwerdtle, Günter Vollmer, Heather Wallace, Bruce Cottrill, Eugenia Dogliotti, Juha Laakso, Manfred Metzler, Leonardo Velasco, Katleen Baert, Jose Angel Gómez Ruiz, Enikő Varga, Barbara Dörr, Rita Sousa, Christiane Vleminckx   +30 more
wiley   +1 more source

Antioxidative and Anticholinesterase Activity of Cyphomandra betacea Fruit

The Scientific World Journal, Volume 2013, Issue 1, 2013., 2013
Cyphomandra betacea is one of the underutilized fruits which can be found in tropical and subtropical countries. This study was conducted to determine the antioxidant activity and phytochemical contents in different parts (i.e., flesh and peel) of the fruits.
Siti Hawa Ali Hassan, Mohd Fadzelly Abu Bakar, O. I. Aruoma, A. Ferrante   +3 more
wiley   +1 more source

The Change of Total Anthocyanins in Blueberries and Their Antioxidant Effect After Drying and Freezing

BioMed Research International, Volume 2004, Issue 5, Page 248-252, 2004., 2004
This study examined the effects of freezing, storage, and cabinet drying on the anthocyanin content and antioxidant activity of blueberries (Vaccinium corymbosum L). Fresh samples were stored for two weeks at 5∘C while frozen samples were kept for up to three months at −20∘C. There were two drying treatments, one including osmotic pretreatment followed
Virachnee Lohachoompol, George Srzednicki, John Craske   +2 more
wiley   +1 more source

Changes of physicochemical properties, bioactive compound, antioxidant and antimicrobial activity in tamarillo fruit juice (Solanum betaceum Cav.) during fermentation by Lactobacillus plantarum

Journal of Research in Pharmacy
This study aimed to examine changes in physical and chemical properties, bioactive components, and antimicrobial and antioxidant activities in tamarillo fruit juice fermented by Lactobacillus plantarum. Tamarillo fruit juice was fermented for 96 hours. The total microbial, titrated acid and pH were tested during fermentation every 6 hours.
Marlia Singgih, Elin Julianti, Tri Suciati, Istiyati Inayah   +3 more
openaire   +1 more source

From Local Biodiversity to Global Food Security: Antioxidant Evidence of Unconventional Edible Plants (2020–2025)

Journal of Food Process Engineering, Volume 49, Issue 2, February 2026.
This scoping review (2020–2025) compiles validated evidence on the antioxidant potential of unconventional edible plants (PANCs). Thirty species showed high phenolic content and strong radical‐scavenging activity, reinforcing their role as natural antioxidants and sustainable alternatives to synthetic additives within biodiversity‐based food systems ...
Nathália Letícia Hernandez Brito, Gustavo Barreto Costa, Karina Pinheiro Martins, Jhony Silva Ramos, Ana Caroline Silvestre Barbosa Alessi, Thais Aparecida Santos, Ana Elisa Melo da Silva, Adriana Aparecida Droval Arcain, Flávia Aparecida Reitz Cardoso   +8 more
wiley   +1 more source

Juice Dilution Affects Haskap (Lonicera caerulea L.) Wine Fermentation Completion and Wine Chemistry

Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.
Haskap (Lonicera caerulea L.) has been widely used in medicine because of its health benefits to humans. Contrarily, despite growing interest in fermentative applications, haskap wine studies are extremely limited. Due to the high pigmentation of haskap juice, a fermentation experiment with different prefermentative juice dilutions was conducted to ...
Zhuoyu Wang, Andrej Svyantek, Zachariah Miller, Aude A. Watrelot, Ashley Kapus, Persephoni Giannouli   +5 more
wiley   +1 more source

Selection of Indigenous Yeast Strains and Fermentation Optimization for Functional Canistel (Pouteria campechiana) Wine With Antioxidant Evaluation

Journal of Food Quality, Volume 2025, Issue 1, 2025.
This study evaluated the antioxidant potential of canistel (Pouteria campechiana) fruit and optimized its wine fermentation using yeast strains. Fresh juice contained 122.120 mg of GAE/L of total polyphenols and exhibited 92.3% DPPH inhibition, while the fermented wine retained 33.270 mg of GAE/L and 76.11% inhibition, with IC50 increasing from 33.58 ...
Huynh Xuan Phong, Nguyen Ngoc Thanh, Bui Hoang Dang Long, Tran Van Be Nam, Luu Minh Chau, Tran Minh Phuc, Thanh Viet Nguyen, Gianfranco Picone   +7 more
wiley   +1 more source