نتایج جستجو برای: sour cherry juice
تعداد نتایج: 22958 فیلتر نتایج به سال:
This study aimed to examine the effectiveness of combined microwave-ultrasonic pasteurization system on Escherichia coli and vitamin C content in sour cherry juice (SCJ). Based on the findings, microwave output power, ultrasound power, and ultrasonic exposure time as well as the microwave-induced temperature were the most effective factors in reducing E. coli and vitamin C content. In addition,...
A partial linkage map was constructed for the sweet cherry (Prunus avium L.) cultivar Emperor Francis from a population of 56 microspore-derived callus culture individuals. The callus cultures were genotyped for two allozymes and 90 random amplified polymorphic DNA (RAPD) markers using 79 random decanucleotide DNA primers and the polymerase chain reaction (PCR). Eighty-nine markers mapped to 10...
Among factors influencing food preferences and choices, individual differences in taste perception play a key role defining eating behaviour. In particular, sour bitter responsiveness could be associated with the acceptance consumption of phenol-rich plant-based foods recommended for healthy diet. The aim this study was to investigate, large population sample, associations among liking, familia...
Background and Aim: Foodstuffs additives are a general term for materials that are added to the foodstuffs in order to increase durability and to improve the appearance, composition, taste and food nutritional value. Colors are classified in this group and are added to foodstuffs in order to increase their attraction. The aim of this survey was to analyze status of added colors to the juice of ...
Background: Aronia berries (chokeberries) have very high levels of health-promoting polyphenols yet cause "choking" sensations due to bitterness and astringency. We aimed to describe oral sensations and palatability of aronia juice by variations in harvest time and oral sensory phenotype. Sensory blocking combinations were tested to improve juice acceptability. Methods: Ripe aronia berries were...
Previous investigations have revealed that Bacillus coagulans strain 43P is sensitive to the polypeptide antibiotic nisin (O'Brien et al., 1956; Campbell and Sniff, 1959; Campbell, Sniff, and O'Brien, 1959). It has also been found that nisin is effective in the control of the flat sour spoilage of tomato juice in inoculated pack studies with this strain of B. coagulans (Campbell et al., 1959). ...
this study aimed to examine the effectiveness of combined microwave-ultrasonic pasteurization system on escherichia coli and vitamin c content in sour cherry juice (scj). based on the findings, microwave output power, ultrasound power, and ultrasonic exposure time as well as the microwave-induced temperature were the most effective factors in reducing e. coli and vitamin c content. in addition,...
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