Evaluation of microbiological quality and safety of fresh-cut fruit products at retail levels in Korea
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-021-00974-0
Abstract: The risk of foodborne illnesses caused by pathogens could be increased in fresh-cut fruit products owing to contamination during processing. Therefore, this study was conducted to investigate the microbiological quality and safety of commercial fresh-cut… read more here.
Keywords: fruit products; fruit; microbiological quality; fresh cut ... See more keywords
Effect of sugar concentration (°Brix) and storage temperature on the time to visible growth of individual ascospores of six heat-resistant moulds isolated from fruit products
Sign Up to like & getrecommendations! Published in 2020 at "Food Control"
DOI: 10.1016/j.foodcont.2019.106880
Abstract: Abstract Heat-resistant moulds (HRMs) pose great challenges to processors of fruit-based products due to their thermal resistance and ability to grow across a broad range of conditions. Therefore, the quantification of the effect of inhibitory… read more here.
Keywords: fruit products; heat; brix; sugar ... See more keywords
Bacteriocins from lactic acid bacteria and their potential in the preservation of fruit products
Sign Up to like & getrecommendations! Published in 2017 at "Critical Reviews in Biotechnology"
DOI: 10.1080/07388551.2016.1262323
Abstract: Abstract Bacteriocins produced by lactic acid bacteria (LAB) are well-recognized for their potential as natural food preservatives. These antimicrobial peptides usually do not change the sensorial properties of food products and can be used in… read more here.
Keywords: fruit products; fruit; preservation; acid bacteria ... See more keywords
Evaluation of The Physicochemical, Sensorial and Antioxidant Properties of Functional Ale Beer Brewed with Rice and Fruit by-Products
Sign Up to like & getrecommendations! Published in 2021 at "Chiang Mai University journal of natural sciences"
DOI: 10.12982/cmujns.2021.031
Abstract: Functional beer brewed with a high bioactive compound ingredients is beneficial to prevent many diseases. Rice and fruit by-products are rich in bioactive compounds and have a potential for functional beer production. The aim of… read more here.
Keywords: beer brewed; fruit products; rice fruit; beer ... See more keywords
Chemical Comparison of Monk Fruit Products Processed by Different Drying Methods Using High-Performance Thin-Layer Chromatography Combined With Chemometric Analysis
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.887992
Abstract: Monk fruit, also named Luo Han Guo, is the fruit of Siraitia grosvenorii (Swingle) C. Jeffrey ex A. M. Lu et Z. Y. Zhang and has been used as both food and traditional Chinese medicine.… read more here.
Keywords: monk fruit; fruit products; chemometric analysis; fruit ... See more keywords
Cosmeceutical Potential of Major Tropical and Subtropical Fruit By-Products for a Sustainable Revalorization
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DOI: 10.3390/antiox11020203
Abstract: The increasing production of tropical fruits followed by their processing results in tons of waste, such as skins or seeds. However, these by-products have been reported to be rich in bioactive compounds (BACs) with excellent… read more here.
Keywords: cosmeceutical potential; extraction; fruit products; potential major ... See more keywords
Application of Fruit by-Products and Edible Film to Cookies: Antioxidant Activity and Concentration of Oxidized LDL Receptor in Women—A First Approach
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DOI: 10.3390/app13095513
Abstract: Cookie consumption can change the serum level of oxidized low-density lipoprotein (oxLDL) and oxLDL receptors, both playing important roles in the pathogenesis of atherosclerosis and cardiovascular diseases. This study investigated the nutritional value and the… read more here.
Keywords: antioxidant activity; gap kgae; fruit products; oxldl receptors ... See more keywords