Characterization, classification and authentication of fruit-based extracts by means of HPLC-UV chromatographic fingerprints, polyphenolic profiles and chemometric methods.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.10.033
Abstract: HPLC-UV was applied to the analysis and characterization of fruit-based and fruit-processed products. A Kinetex C18 reversed-phase column was proposed under gradient elution for the determination of 17 polyphenols. Acceptable sensitivity (LODs below 0.16mg/L), and… read more here.
Keywords: characterization classification; hplc chromatographic; fruit; chromatographic fingerprints ... See more keywords
Cold plasma technology for fruit based beverages: A review
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DOI: 10.1016/j.tifs.2021.05.018
Abstract: Abstract Background The increase in demand of fresh like food products requires the development of novel non-thermal processing and preservation technique which can produce food products with minimal changes in its quality properties. This has… read more here.
Keywords: beverages review; cold plasma; fruit based; plasma technology ... See more keywords
Process Standardization for Fruit Based Chakka Desserts
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DOI: 10.1080/15538362.2021.1926394
Abstract: Chakka is a sour product obtained by draining off whey from fermented milk (Dahi, known as Indian yogurt). In this work, a process was developed for the preparation of desserts using chakka. Four f... read more here.
Keywords: standardization fruit; fruit; based chakka; process standardization ... See more keywords