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Toplam kayıt 23, listelenen: 11-20
Functional sirkencubin syrup with purple basil; bioactive properties, organoleptic acceptability, and possible effects on blood pressure
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2020)
Sirkencubin syrup is a health-friendly alternative drink consisting of a mixture of honey, vinegar and water. In this study, purple basil sirkencubin syrup and the changes in sirkencubin syrup during two months storage ...
Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment
(Springer, 2020)
Watermelon (Citrullus lanatus) is important in the fruit juice industry. The aim of this study was to determine the pH, titratable acidity, Brix, color properties, lycopene, ascorbic acid, total phenolic concentration, ...
Application of ultrasound to the organic cornelian cherry (Cornus mas L.) vinegar: Changes in antibacterial, antidiabetic, antihypertensive, and anticancer activities
(Wiley, 2022)
In this study, to determine their alternative/complementary properties, organic cornelian cherry vinegar samples prepared by traditional (CCV), thermal pasteurization (P-CCV), and ultrasound (UT-CCV) methods were tested ...
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, ...
Impact of UV-C and thermal pasteurization on bioactive compounds, sensory characteristics and aroma profile of traditionally produced koruk vinegar
(M H Schaper Gmbh Co Kg, 2022)
The aim of the study was to examine the effects of UV-C light applied by a designed reactor on bioactive components of traditionally produced koruk vinegar. Furthermore, microbial load, 5-HMF content, the volatile compounds, ...
Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice
(Springer, 2022)
Pomegranate fruit and its products have been recognized as 'miracle fruit' due to their nutritional content, organoleptic properties and health benefits. There is no detailed study about the optimization of thermosonication ...
Combined Effect of Ultrasound and Microwave Power in Tangerine Juice Processing: Bioactive Compounds, Amino Acids, Minerals, and Pathogens
(Mdpi, 2022)
The inhibition of Escherichia coli ATCC 25922 (E. coli), Staphylococcus aureus ATCC6538 (S. aureus), Salmonella Enteritidis ATCC 13076 (S. Enteritidis), and Listeria monocytogenes DSM12464 (L. monocytogenes) is one of the ...
Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar
(Elsevier, 2022)
Sustainable gastronomy is an important concept that improves the health and nutritional quality of society by supporting the preparation, production, and consumption of foods with environmental awareness. Purple onion ...
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization
(Wiley, 2022)
In recent years, vinegar varieties have been preferred by consumers because of their beneficial effects on human health. Vinegar contains different bioactive components and antioxidants according to the fruit or vegetable ...