Freezing enhances the phytocompound content in cornelian cherry (Cornus mas L.) liqueur
نویسندگان
چکیده
منابع مشابه
ToTal phenolics, flavonoid conTenT and anTioxidanT power of leaf, flower and fruiTs from cornelian cherry (Cornus mas l.)
StankoviC, M. S., M. Zia-Ul-Haq, B. M. BojoviC and M. D. topUZoviC, 2014. total phenolics, flavonoid content and antioxidant power of leaf, flower and fruits from cornelian cherry (Cornus mas l.). Bulg. J. Agric. Sci., 20: 358-363 This paper presents new data for comparative analysis of different plant parts (leaf, flower and fruit) of Cornelian cherry (Cornus mas L.). Total phenolic content, f...
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Cornelian cherry is one of the most important small fruits in Arasbaran region, with wide applications in medicines and food products. In this study, the relationship among 28 quantitative and qualitative traits related to fruit, leaf, tree, and flower of 20 cornelian cherry genotypes was evaluated. Significant positive as well as negative correlations were found among some important quantitati...
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Background and Objectives: Whey is a product of cheese production process that has more than half the nutrients of milk. Production of whey-based beverages, is one of the most efficient mechanisms for entering these products into the human food chain butits production is facing challenges. Protein sedimentation as a result of the thermal processing and the appealing sensory properties of the be...
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Cornelian cherry (Cornus mas L.), considered as the ancestor of cultivated trees in Arasbaran region, is a medicinally and economically plant species. However, little is known about genetic diversity, breeding programs, and population structure of this species in mentioned region. Keeping this in view, the main objectives of present study were to analysis the genetic diversity, phyloge...
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We analyzed the effect of Cornelian cherry varieties differing in fruit color ('Yantaryi'-yellow fruits, 'Koralovyi'-coral fruits, 'Podolski'-red fruits) and the production method on the physicochemical and antioxidative properties of Cornelian cherry vinegars, and on their content of iridoids and polyphenols. Acetic fermentation was conducted by two methods: I) single-stage (spontaneous) aceti...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2020
ISSN: 1212-1800,1805-9317
DOI: 10.17221/13/2020-cjfs