Aroma enhancement of cherry juice and wine using exogenous glycosidases from mould, yeast and lactic acid bacteria.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.05.120
Abstract: This study investigates the collateral activity of glycosidases in commercial pectinase preparations, and the release of aromas from their glycosidic counterparts in model cherry juices. It also examines possibilities for further enzymatic flavor modifications to… read more here.
Keywords: cherry; aroma enhancement; juice wine; cherry juice ... See more keywords
Impact of Tart Cherry Juice on Joint Flexibility and Pain in Individuals with Self-Reported Knee Osteoarthritis (P01-030-19).
Sign Up to like & getrecommendations! Published in 2019 at "Current developments in nutrition"
DOI: 10.1093/cdn/nzz028.p01-030-19
Abstract: Objectives The purpose of this study was to examine the daily consumption of tart cherry juice in comparison to a placebo juice on symptoms associated with knee osteoarthritis in both men and woman, age 45-79… read more here.
Keywords: juice; group; tart cherry; cherry juice ... See more keywords
Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography–ion mobility spectrometry
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2023.1113594
Abstract: Sweet cherries are popular among consumers, with a recent explosion in sweet cherry production in China. However, the fragility of these fruits poses a challenge for expanding production and transport. With the aim of expanding… read more here.
Keywords: sweet cherry; lactic acid; analysis; cherry juice ... See more keywords