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Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity
(Springer, 2020)
Verjuice is one of the alternative fruit juices recently obtained from unripe grapes. In this study, the aim was primarily to optimize the process conditions for the enrichment of bioactive components in verjuice vinegar ...
Effect of ultrasound on different quality parameters of functional sirkencubin syrup
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2020)
Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. ...
Optimization of Bioactive Components in Fresh Red Watermelon Juice of Ultrasound Assisted Extraction Conditions With Response Surface Methodology
(2022)
In this study, optimization of bioactive components in fresh red watermelon juice which was applied ultrasound for different amplitude and time with response surface methodology (RSM) was performed. As a result of the ...
Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties
(MDPI, 2022)
Simple Summary In this study, traditionally produced vinegar made from gilaburu (C-GV) and thermally pasteurized gilaburu vinegar (P-GV), and (ultrasound-treated gilaburu vinegar (UT-GV) were evaluated. At the same time, ...