Storage Stability and Acceptance of Probiotic Beverage from Cashew Apple Juice.
- Published in:
- Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3155, doi. 10.1007/s11947-012-1032-1
- By:
- Publication type:
- Article
Works matching DE "PHENOL content of fruit juices"
Results: 16
1
2
High-Intensity Ultrasound Processing of Pineapple Juice.
- Published in:
- Food & Bioprocess Technology, 2013, v. 6, n. 4, p. 997, doi. 10.1007/s11947-011-0746-9
- By:
- Publication type:
- Article
3
Orange juice with pulp: impact of pasteurization and storage on flavour, polyphenols, ascorbic acid and antioxidant activity.
- Published in:
- Journal of Food & Nutrition Research, 2014, v. 53, n. 4, p. 371
- By:
- Publication type:
- Article
4
Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917.
- Published in:
- Molecules, 2019, v. 24, n. 1, p. 51, doi. 10.3390/molecules24010051
- By:
- Publication type:
- Article
5
EFFECT OF HEAT TREATMENT AND pH FACTOR ON PHENOLIC COMPONENTS OF POMEGRANATE JUICE.
- Published in:
- Journal of Hygienic Engineering & Design, 2020, v. 33, p. 87
- By:
- Publication type:
- Article
6
Influence of Pasteurization on Total Phenols Content and Antioxidant Capacity of Prunus persica L. Juices.
- Published in:
- Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2017, v. 45, n. 2, p. 553, doi. 10.15835/nbha45210699
- By:
- Publication type:
- Article
7
Storage Stability of Novel Functional Drinks Based on Ricotta Cheese Whey and Fruit Juices.
- Published in:
- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030067
- By:
- Publication type:
- Article
8
Comparison of Iron (III) Reducing Antioxidant Capacity (iRAC) and ABTS Radical Quenching Assays for Estimating Antioxidant Activity of Pomegranate.
- Published in:
- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030058
- By:
- Publication type:
- Article
9
Ultrasonic Effects on the Quality of Mulberry Juice.
- Published in:
- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030056
- By:
- Publication type:
- Article
10
Effect of Stevia rebaudiana Bert. Addition on the Antioxidant Activity of Red Raspberry (Rubus idaeus L.) Juices.
- Published in:
- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030052
- By:
- Publication type:
- Article
11
Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.).
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020042
- By:
- Publication type:
- Article
12
The Quality of Mulberry Juice as Affected by Enzyme Treatments.
- Published in:
- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020041
- By:
- Publication type:
- Article
13
Optimisation of Concentration of Cucumber Juice Using Progressive Freeze Process as a Non-Thermal Process.
- Published in:
- CET Journal - Chemical Engineering Transactions, 2021, v. 83, p. 499
- By:
- Publication type:
- Article
14
Optimization of thermosonication processing of pineapple juice to improve the quality attributes during storage.
- Published in:
- Journal of Food Measurement & Characterization, 2021, v. 15, n. 5, p. 4325, doi. 10.1007/s11694-021-01011-8
- By:
- Publication type:
- Article
15
THE EFFECT OF EXTRACTION PARAMETERS ON ANTIOXIDANT ACTIVITY OF SUBCRITICAL WATER EXTRACTS OBTAINED FROM MANDARIN PEEL.
- Published in:
- GIDA: The Journal of Food, 2017, v. 42, n. 4, p. 405, doi. 10.15237/gida.GD16073
- By:
- Publication type:
- Article
16
Effects of Fruit Zone Leaf Removal on the Concentrations of Phenolic and Organic Acids in Istrian Malvasia Grape Juice and Wine.
- Published in:
- Food Technology & Biotechnology, 2012, v. 50, n. 2, p. 159
- By:
- Publication type:
- Article