نتایج جستجو برای: apple cider vinager

تعداد نتایج: 20202  

Journal: :JSFA reports 2023

Abstract Background Apple cider vinegar (ACV) contains many health benefits due to its antioxidant and acetic acid content. However, the adverse effects of directly consuming should be eliminated make it possible regulate intake as a dietary supplement. The objective study is optimize spray drying operating conditions produce ACV powder with benefits. A central composite design (CCD) response s...

Journal: :Food Chemistry 2021

Throughout the apple juice and cider making process, polyphenols undergo enzymatic oxidation which generates a great variety of polyphenol products. Since 5?-O-Caffeoylquinic acid (CQA) is one major phenolic compounds preferential substrate for polyphenoloxidase in juice, its leads to formation newly formed molecules by dehydrodimers (MW 706 Da) are included. Interactions salivary proteins (SP)...

Journal: :Journal of the science of food and agriculture 2011
Roberto Rodríguez Madrera Belén Suárez Valles Anna Picinelli Lobo

BACKGROUND Fresh cider spirits are alcoholic beverages mainly constituted by volatile compounds from apples that are formed during fermentation or generated during distillation. In this study the chemical and sensory changes that take place during the maturation of fresh cider spirits in inert containers made of stainless steel and glass were investigated. RESULTS The type of container did no...

Journal: :Environmental entomology 2014
Joseph R Kleiber C Rikard Unelius Jana C Lee David Maxwell Suckling Michael C Qian Denny J Bruck

Laboratory screening bioassays and field trapping experiments of spotted wing drosophila flies, Drosophila suzukii (Matsumura) (Diptera: Drosophilidae), were conducted to determine the attractiveness of 17 compounds as well as to compare attractant efficiency during peak fruit ripeness and postharvest captures late in the season. Compounds structurally related to each of the fermentation produc...

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