An analytical approach to determine the health benefits and health risks of consuming berry juices
M Fabjanowicz, A Różańska, NS Abdelwahab… - Food Chemistry, 2024 - Elsevier
Food products composition analysis is a prerequisite for verification of product quality,
fulfillment of regulatory enforcements, checking compliance with national and international …
fulfillment of regulatory enforcements, checking compliance with national and international …
Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses
Xinjiang is the main production area of figs in China. In this work, three different methods
(SDE, SAFE, and SPME) were employed to extract the volatile compounds from Xinjiang …
(SDE, SAFE, and SPME) were employed to extract the volatile compounds from Xinjiang …
[HTML][HTML] Sensory quality and consumer perception of high pressure processed orange juice and apple juice
High pressure processing (HPP) is an alternative to thermal pasteurization (TP) of
beverages that can impart an extended shelf-life while delivering products with “fresh-like” …
beverages that can impart an extended shelf-life while delivering products with “fresh-like” …
Flavor compounds in blackcurrant berries: Multivariate analysis of datasets obtained with natural variability and various experimental parameters
S Pagès-Hélary, L Dujourdy, N Cayot - LWT, 2022 - Elsevier
Berries of blackcurrant are source of vitamin C, flavonoids, beta-carotene, lutein and
phenolic acid, with deep inky blue color and strong flavor. Within the works reported on …
phenolic acid, with deep inky blue color and strong flavor. Within the works reported on …
Passion fruit juicing with or without seeds treated by high-pressure processing and thermal pasteurization: Effects on the storage stability of enzymes and quality …
W Zou, H Niu, J Yi, L Zhou - Innovative Food Science & Emerging …, 2024 - Elsevier
This study evaluated the changes of enzymes and quality properties of passion fruit juice
juicing with (PFJ-1) and without seeds (PFJ-2) treated by high-pressure processing (HPP …
juicing with (PFJ-1) and without seeds (PFJ-2) treated by high-pressure processing (HPP …
[HTML][HTML] Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper
X Bao, S Zhang, X Zhang, Y Jiang, Z Liu, X Hu… - Current Research in …, 2022 - Elsevier
In this study, the effects of thermal processing (TP), high pressure processing (HHP), and
preservatives addition, ie sodium metabisulfite (SMS), on flavor changes in acidified chili …
preservatives addition, ie sodium metabisulfite (SMS), on flavor changes in acidified chili …
Influence of enzymatic treatment on the chemical composition of lingonberry (Vaccinium vitis-idaea) juice
A Marsol-Vall, N Kelanne, A Nuutinen, B Yang… - Food Chemistry, 2021 - Elsevier
The effects of different enzymes, their dosages, and incubation times on juice yield and
chemical composition of lingonberry juice were assessed. Nonvolatile composition including …
chemical composition of lingonberry juice were assessed. Nonvolatile composition including …
[HTML][HTML] Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and …
NM Kelanne, B Siegmund, T Metz, B Yang… - Food Chemistry, 2022 - Elsevier
Black currants (Ribes nigrum) were fermented with Saccharomyces and non-
Saccharomyces yeasts without added sugar to yield low-ethanol-content beverages. The …
Saccharomyces yeasts without added sugar to yield low-ethanol-content beverages. The …
[HTML][HTML] Variation of chemical and sensory profiles of blackcurrant (Ribes nigrum) juices produced from different cultivars of European origins
Blackcurrant cultivars originating from different European countries (Finland, Latvia,
Lithuania, Poland, and Scotland) but cultivated at the same geographic location and under …
Lithuania, Poland, and Scotland) but cultivated at the same geographic location and under …
Identification of volatile compounds in blackcurrant berries: Differences among cultivars
S Pagès-Hélary, L Dujourdy, N Cayot - Molecules, 2021 - mdpi.com
Berries of blackcurrant are known to produce a strong flavor. Some previous studies have
reported that a given cultivar of blackcurrant can produce berries with a specific profile of …
reported that a given cultivar of blackcurrant can produce berries with a specific profile of …