Results 1 to 10 of about 41,179 (256)

Improving postharvest life, quality and bioactive compounds of strawberry fruits using spermine and spermidine

Brazilian Journal of Biology, 2023
Small fruits such as strawberries, are a good source of natural antioxidants. In recent decades, many efforts have been made to increase the shelf life of strawberries and maintain its nutritional value in post-harvest conditions.
P. Jalali, A. R. Zakerin, A. H. Aboutalebi-Jahromi, H. Sadeghi   +3 more
doaj   +1 more source

Comparative Analysis of Phytochemical Profiles and Antioxidant Activities between Sweet and Sour Wampee (Clausena lansium) Fruits

Foods, 2022
As a local medicine and food, wampee fruit, with abundant bioactive compounds, is loved by local residents in Southern China. Titratable acid (TA), total sugar (TS), and total phenolic and flavonoid contents were detected, and phytochemical profiles and ...
Xiaoxiao Chang, Yutong Ye, Jianping Pan, Zhixiong Lin, Jishui Qiu, Cheng Peng, Xinbo Guo, Yusheng Lu   +7 more
doaj   +1 more source

Differences in Microbial Communities Stimulated by Malic Acid Have the Potential to Improve Nutrient Absorption and Fruit Quality of Grapes

Frontiers in Microbiology, 2022
Malic acid is a component of the rhizosphere exudate and is vital for crop growth. However, little information is available about the effects of external applications of malic acid on the nutrient absorption and quality of grape fruit, and few studies ...
Peng Si, Peng Si, Wei Shao, Wei Shao, Huili Yu, Guoyi Xu, Guoqiang Du   +6 more
doaj   +1 more source

RETRACTED ARTICLE: Performance evaluation of different grown ber (Ziziphus mauritiana) cultivars under low-temperature storage

International Journal of Food Properties, 2023
Ber (Ziziphus mauritiana), also known as “Chinese date” or “jujube,” belongs to the Rhamnaceae family. The current research was designed to assess the effect of storage temperatures (5°C and 15°C) on ascorbic acid content, reducing sugar content, and ...
Ambreen Naz, Nighat Raza, Misbah Sharif, Kashif Razzaq, Sami Ullah, Muhammad Inam Afzal, Muzzamal Hussain, Samiah H. Al-Mijalli, Amnah Mohammed Alsuhaibani, Amal Hassan Al-Shawi, Muhammad Imran, Zarina Mushtaq, Entessar Al Jbawi   +12 more
doaj   +1 more source

Study on effect of refrigerated storage on physicochemical, microbiological and sensory attributes of lutein incorporated calcium and vitamin D fortified Shrikhand [PDF]

Journal of Veterinary and Animal Sciences, 2022
Shrikhand was prepared from buffalo milk fortified with tricalcium citrate tetrahydrate (162ppm), vitamin D3 (558 IU/L) and lutein (0.5mg/100g). Effect of refrigerated storage on physicochemical, microbiological and sensory attributes of fortified ...
S. S. Ajmi, S. N. Rajakumar, K. B. Divya, C. H. Aysha, S. V. Aparna   +4 more
doaj   +1 more source

Effect of compound preservatives on Orah fruits storage quality

Shipin yu jixie, 2022
Objective: This study aimed to investigate the effects of different concentrations of preservatives on storage quality of orah fruits, so as to reduce the use of preservatives during its planting. Methods: The weight loss rate, vitamin C content, soluble
LUO Yi-can, LI Jin-zhao, LU Qin-yu, KANG Yuan-gan, LU Li-lan   +4 more
doaj   +1 more source

Value of monitoring urine ammonia at time of biopsy in patients with lupus nephritis

BMC Nephrology, 2020
Objective Although lupus nephritis (LN) is mostly characterized by glomerular involvement, tubular injury is indispensable in its pathogenesis and progression.
Huanhuan Zhu, Huiting Wan, Suyan Duan, Chengning Zhang, Qing Li, Simeng Liu, Lin Wu, Bo Zhang, Changying Xing, Yanggang Yuan   +9 more
doaj   +1 more source

Determination of titratable acidity in white wine [PDF]

Journal of Agricultural Sciences (Belgrade), 2007
The amount of titration acid in must is in the largest number of cases with in the range 5.0-8.0 g/dm3. Wines, as a rule, contain less acids than must, and according to Regulations, titratable acidity is in the range of 4.0-8.0 g/dm3 expressed in ...
Rajković Miloš B., Novaković Ivana D., Petrović Aleksandar   +2 more
doaj   +1 more source

Evaluation on fruit texture and quality of different pear varieties during cold storage

Shipin yu jixie, 2023
Objective: To determine the key points of pear quality formation and deterioration of different Pyrus pyrifolia pears during cold storage. Methods: Zaoshengxinshui, Hujingli18, Hujingli67 were used as materials, the fruit of three varieties with the same
ZHOU Hui-juan, YE Zheng-wen, ZENG Si-yi, WANG Xiao-qing, LUO Jun   +4 more
doaj   +1 more source

Microbiome and Volatile Metabolic Profile of Acetic Acid Fermentation Using Multiple Starters for Traditional Grain Vinegar

Fermentation, 2023
Traditional grain vinegar is fermented using multiple acetic acid bacteria (AAB) at various temperatures. A single AAB showed high acid-producing ability at 30 °C with a 5% alcohol concentration and an initial pH adjusted to 4.0.
Haram Kong, Sun Hee Kim, Woo-Soo Jeong, So-Young Kim, Soo-Hwan Yeo   +4 more
doaj   +1 more source