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 …

Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses

L Yao, Y Mo, D Chen, T Feng, S Song, H Wang, M Sun - Lwt, 2021 - Elsevier
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 …

[HTML][HTML] Sensory quality and consumer perception of high pressure processed orange juice and apple juice

Q Song, CJB Rune, AK Thybo, MP Clausen, V Orlien… - Lwt, 2023 - Elsevier
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” …

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 …

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 …

[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 …

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 …

[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 …

[HTML][HTML] Variation of chemical and sensory profiles of blackcurrant (Ribes nigrum) juices produced from different cultivars of European origins

Y Tian, S Karhu, M Virtanen, KM Linderborg, B Yang… - Lwt, 2023 - Elsevier
Blackcurrant cultivars originating from different European countries (Finland, Latvia,
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 …