Background Fruits are the rich source of bioactive compounds (vitamins, phenolics,
carotenoids, and flavonoids) attributing to the antioxidant potential. To make these fruits …

The objective of this study was to detect influences of cultivar, cultivation and processing on
anthocyanin content and color in purees and low-sugar jams produced from strawberry …

The purpose of this study was to design pasta formulas with improved antioxidant and
sensory properties by addition of grape pomace skins (GPS) coming from winemaking of …

Stone fruit and pomegranates constitute a relevant dietary source of antioxidant
phytochemicals, fibre, vitamins and minerals. These constituents can help decrease the risk …

The jujube fruit (Ziziphus jujuba Miller) is used in alternative medicine due to its important
bioactive components and is well-suited for jam processing due to its high sugar content. In …

目的探究乳酸菌发酵蜜桃果酱制作过程中的品质特性及挥发性香气化合物变化情况,
筛选关键呈香物质. 方法采用顶空固相微萃取-气相色谱-质谱法测定乳酸菌发酵蜜桃果酱挥发性 …

The objective of this study was to determine the antioxidant capacity of blackberry (Rubus
glaucus) jam processed by hydrothermodynamic cavitation (HTD) at different temperatures …

In the Comoros Islands, as in other developing countries, malnutrition and food insecurity
affect a very large percentage of the population. Developing fruit-based products in order to …

The fruit characteristics of new strawberry genotypes reflect their value for the present and
future breeding programs. Beyond the agronomic characteristics, the evaluation of biometric …

Sapote (Quararibea cordata Vischer), also known as a chupa-chupa, is originated from the
Brazilian, Peruvian and Colombian Amazon. The pulp of the ripe fruit is edible, fibrous, of …