Wyniki wyszukiwania dla: fruit pomace

• Antioxidant and antimicrobial activity of fermented beverages obtained from fruit pomace

  Publikacja

  • P. Lichocki
  • E. Malinowska-Pańczyk

  - Rok 2021

  Fruit pomace should not be considered as a waste product but as a by-product as it contains a lot of valuable components such as dietary fiber, bioactive compounds and a source of nutrients. The reasonable way to utilize these by-products, both fresh or dried, could be the fermentation of its extracts, leading to beverages with functional properties. In our research, we checked the possibility of using chokeberry, apple and...

• Comparison of the Physical and Sensory Properties of Hybrid Citrus Fruit Jaffa® Sweetie in Relation to the Parent Fruits

  Publikacja

  • M. Lubinska-Szczygeł
  • Ż. Polkowska
  • T. Dymerski
  • S. Gorinstein

  - MOLECULES - Rok 2020

  In the presented study, an overall Jaffa sweetie evaluation was made to find a correlation between Citrus grandis Osbeck × Citrus paradisi Macf. and its parent fruits’ (Citrus grandis Osbeck, Citrus paradisi Macf.) properties. Based on the sensory analysis, it was found that the taste and aroma of the new hybrid fruit are close to pummelo. By the use of chromatographic analysis, the selected monoterpenes present in the fruits were...

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• Fish gelatin films containing aqueous extracts from phenolic-rich fruit pomace

  Publikacja

  • H. Staroszczyk
  • B. Kusznierewicz
  • E. Malinowska-Pańczyk
  • I. Sinkiewicz
  • K. Gottfried
  • I. Kołodziejska

  - LWT-FOOD SCIENCE AND TECHNOLOGY - Rok 2020

  The aim of the work was to study the feasibility of using aqueous extracts from rowanberry, blue-berried honeysuckle, and chokeberry pomace for the formulation of fish gelatin films with antioxidant and antimicrobial activity as well as improved mechanical and water barrier properties. The predominant phenolic components in rowanberry and chokeberry extracts were hydroxycinnamates, and in blue-berried honeysuckle extract antho cyanins. Although...

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• The flavour of fruit spirits and fruit liqueurs: a review

  Publikacja

  • M. Śliwińska
  • P. Wiśniewska
  • T. Dymerski
  • W. Wardencki
  • J. Namieśnik

  - FLAVOUR AND FRAGRANCE JOURNAL - Rok 2015

  Fruit spirits and liqueurs are among the most popular spirit-based beverages made from fruits such as plums, cherries, melon, apple, citrus and pear. The types of fruits and production methods have a great significance for the quality of the final product. The production process of spirits consists of the following stages: fermentation, distillation and maturation. For this reason scientists started to investigate the composition...

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• FRUITS

  Czasopisma

  ISSN: 0248-1294 , eISSN: 1625-967X

• Quantitative assessment of the main antioxidant compounds, antioxidant activities and FTIR spectra from commonly consumed fruits, compared to standard kiwi fruit

  Publikacja

  • Y. Park
  • M. Im
  • K. Ham
  • S. Kang
  • Y. Park
  • J. Namieśnik
  • H. Leontowicz
  • M. Leontowicz
  • S. Trakhtenberg
  • S. Gorinstein

  - LWT-FOOD SCIENCE AND TECHNOLOGY - Rok 2015

  Bioactive compounds (polyphenols and ascorbic acid) and dietary fibers, and related antioxidant activities of commonly consumed apples, bananas, peaches, pears, blond and red grapefruits, pomelos, oranges, lemons, red plums, white grapes, mango, persimmon and strawberries grown in the same geographical and climatic conditions were compared with standard kiwi fruit. The presence of polyphenols was studied by Fourier transform infrared...

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• Fruit Growing Research

  Czasopisma

  ISSN: 2286-0304

• Journal of Fruit Science

  Czasopisma

  ISSN: 1009-9980

• Determination of Elements in Fruit Juices

  Publikacja

  • P. Pohl
  • D. Jedryczko
  • A. Dzimitrowicz
  • A. Szymczycha-Madeja
  • M. Welna
  • P. Jamroz

  - Rok 2018

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• Properties of some fruit wines

  Publikacja

  • K. Mo Young
  • M. Lubinska-Szczygeł
  • M. Polovka
  • B. Tobolkova
  • P. Thobunluepop
  • Y. S. Park
  • K. Sik Ham
  • Y. Kyun Park
  • S. Gook Kang
  • D. Barasch... i 2 innych

  - EUROPEAN FOOD RESEARCH AND TECHNOLOGY - Rok 2024

  Recently wereported about theconsumption of redwines fromgrapes, havingseveral health properties. Thereare different types of wines that originated fromgrapesand other fruits. In the present study fruit wines frompersimmon, kiwifruit and pomegranatewereinvestigated and compared for theirantioxidant ability, usingcupricion reducingantioxidant capacity (CUPRAC)and the 2,2-diphenyl-1-picrylhydrazyl (DPPH)assays. To thefruit wines...

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