Micronization enhanced extractability of polyphenols and anthocyanins in tart cherry puree
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Micronization enhanced extractability of polyphenols and anthocyanins in tart cherry puree
Authors
Keywords
-
Journal
Food Bioscience
Volume 50, Issue -, Pages 102063
Publisher
Elsevier BV
Online
2022-09-24
DOI
10.1016/j.fbio.2022.102063
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Flowability, Rehydration Behaviour and bioactive Compounds of an Orange Powder Product as Affected by Particle Size
- (2022) M. M. Camacho et al. Food and Bioprocess Technology
- Impact of ripening on the physical properties of mango purees and application of simultaneous rheometry and in situ FTIR spectroscopy for rapid identification of biochemical and rheological changes
- (2021) Paola Labaky et al. JOURNAL OF FOOD ENGINEERING
- Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production
- (2021) Alexandra Buergy et al. FOOD HYDROCOLLOIDS
- Novel extraction methods and potential applications of polyphenols in fruit waste: a review
- (2021) Hongli Cai et al. Journal of Food Measurement and Characterization
- High-pressure treatments for better quality clean-label juices and beverages: Overview and advances
- (2021) Ume Roobab et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins
- (2021) Antonio Morata et al. Antioxidants
- Recovery of anthocyanins from sour cherry (Prunus cerasus L.) peels via microwave assisted extraction: monitoring the storage stability
- (2020) Ebru Kurtulbaş Şahin et al. PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
- Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC
- (2019) İlhami Okur et al. Waste and Biomass Valorization
- A comparative study of ultra-sonication and agitation extraction techniques on bioactive metabolites of green tea extract
- (2018) Protiva Rani Das et al. FOOD CHEMISTRY
- Rheological and structural properties of tart cherry puree as affected by particle size reduction
- (2018) N. Lukhmana et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Tart Cherry Reduces Inflammation in Adipose Tissue of Zucker Fatty Rats and Cultured 3T3-L1 Adipocytes
- (2018) Shasika Jayarathne et al. Nutrients
- Polyphenol patterns to trace sweet (Prunus avium) and tart (Prunus cerasus) varieties in cherry jam
- (2017) Gianluca Picariello et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of particle size on antioxidant activity and catechin content of green tea powders
- (2016) Ali Zaiter et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- FT-IR study of CO 2 interaction with Na + exchanged montmorillonite
- (2015) Elizabeth G. Krukowski et al. APPLIED CLAY SCIENCE
- Direct Acylation of Cyanidin-3-Glucoside with Lauric Acid in Blueberry and Its Stability Analysis
- (2015) Li-yi Zhao et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Rheology of nanofibrillated cellulose/acrylate systems for coating applications
- (2014) Franziska Grüneberger et al. CELLULOSE
- Evaluation of Sour Cherry (Prunus cerasus L.) Fruits for Their Polyphenol Content, Antioxidant Properties, and Nutritional Components
- (2014) Aneta Wojdyło et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Physical and storage properties of spray-dried blueberry pomace extract with whey protein isolate as wall material
- (2014) Floirendo P. Flores et al. JOURNAL OF FOOD ENGINEERING
- Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion
- (2013) Floirendo P. Flores et al. FOOD CHEMISTRY
- Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage
- (2013) Neelima Kaushik et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Effect of ultrasound on different quality parameters of apple juice
- (2013) Muhammad Abid et al. ULTRASONICS SONOCHEMISTRY
- Changes in sour cherry (Prunus cerasus L.) antioxidants during nectar processing and in vitro gastrointestinal digestion
- (2013) Gamze Toydemir et al. Journal of Functional Foods
- Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice
- (2012) İrem Damar et al. FOOD CHEMISTRY
- Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice
- (2011) Ángela Suárez-Jacobo et al. FOOD CHEMISTRY
- Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
- (2011) A. Rawson et al. FOOD RESEARCH INTERNATIONAL
- Bioactivity and total phenolic content of 34 sour cherry cultivars
- (2011) Gaik Ming Khoo et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- New Trends in Sample Preparation for Analysis of Plant-Derived Medicines
- (2010) Hiroyuki Kataoka CURRENT ORGANIC CHEMISTRY
- Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying
- (2010) Chetan A. Nayak et al. DRYING TECHNOLOGY
- Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization
- (2010) Lucía Plaza et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy
- (2010) A. Rohman et al. MEAT SCIENCE
- Effect of particle size upon the extent of extraction of antioxidant power from the plants Agrimonia eupatoria, Salvia sp. and Satureja montana
- (2009) Maria S. Gião et al. FOOD CHEMISTRY
- Evaluation of free radical scavenging activity of an ayurvedic formulation, Panchvalkala
- (2009) M Rajani et al. INDIAN JOURNAL OF PHARMACEUTICAL SCIENCES
- Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées
- (2009) Ankit Patras et al. Innovative Food Science & Emerging Technologies
- Effect of non thermal processing technologies on the anthocyanin content of fruit juices
- (2009) B.K. Tiwari et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Chemical profile and antioxidant capacities of tart cherry products
- (2008) Ara Kirakosyan et al. FOOD CHEMISTRY
- Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blackberry Products
- (2008) Tiffany J. Hager et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of particle size on rheological properties of jaboticaba pulp
- (2008) Ana Carla K. Sato et al. JOURNAL OF FOOD ENGINEERING
- Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure
- (2008) Margarita Corrales et al. JOURNAL OF FOOD ENGINEERING
- Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice
- (2008) Isabel Odriozola-Serrano et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- In vitro and in vivo antioxidant activity of aqueous extract from Choerospondias axillaris fruit
- (2007) Hua Wang et al. FOOD CHEMISTRY
- Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system
- (2007) Muthupandian Ashokkumar et al. Innovative Food Science & Emerging Technologies
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationPublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More