Determination of Selected Metals in Fruit Wines by Spectroscopic Techniques
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Analytical Methods in Chemistry"
DOI: 10.1155/2017/5283917
Abstract: Background The determination of metals in different types of food and beverages samples has drawn significant attention due to several reasons with the most important one being the nutritional and toxic effects of these elements… read more here.
Keywords: metals fruit; determination; determination selected; fruit wines ... See more keywords
Fruit Wines Inhibitory Activity Against α-Glucosidase.
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DOI: 10.2174/1389201019666180410112439
Abstract: BACKGROUND Fruit wines are well known for their profound health-promoting properties including both enzyme activations and inhibitions. They may act preventive in regard to diabetes melitus and other chronic diseases. OBJECTIVES Potential α-glucosidase inhibitory activity… read more here.
Keywords: fruit; wine samples; fruit wines; glucosidase ... See more keywords
Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes
Sign Up to like & getrecommendations! Published in 2021 at "Agronomy"
DOI: 10.3390/agronomy11071414
Abstract: This study aimed to evaluate, in vitro, the antioxidative potential of fruit wines produced from berry fruits (i.e., black chokeberry, blueberry, blackberry, and raspberry), cherry, and apple by different technological processes. For this purpose, the… read more here.
Keywords: induced oxidative; fruit wines; peroxide induced; protective effects ... See more keywords
Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities
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DOI: 10.3390/antiox12010093
Abstract: This study aimed to develop functional fruit wines using whole fruit, pulp, and peels from green bananas. The boiled banana homogenates were mixed with cane sugar before wine fermentation. Quality parameters, phenolic compounds, flavor components,… read more here.
Keywords: green banana; banana; wine; vitro antioxidative ... See more keywords
Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines
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DOI: 10.3390/foods11193047
Abstract: The presence of potentially hazardous substances in fruit wines poses a threat for human health. However, the management standards and specifications of hazardous substances contained within various types of fruit wines are currently insufficient. The… read more here.
Keywords: quality control; fruit wines; hazardous substances; control characteristics ... See more keywords
Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping
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DOI: 10.3390/foods12091844
Abstract: Non-grapefruits with unique sensory properties and potential health benefits provide added value to fruit wine production. This study aimed to explore consumers’ fruit wine preferences and descriptors for the varied fruit wines. First, 234 consumers… read more here.
Keywords: fruit wine; online survey; fruit; sensory properties ... See more keywords
Characterization of Phytochemicals in Berry Fruit Wines Analyzed by Liquid Chromatography Coupled to Photodiode-Array Detection and Electrospray Ionization/Ion Trap Mass Spectrometry (LC-DAD-ESI-MSn) and Their Antioxidant and Antimicrobial Activity
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods9121783
Abstract: Fruits are a valuable source of phytochemicals. However, there is little detailed information about the compounds contained in fruit wines. In this study, wines from six different berries were analyzed using HPLC-DAD-ESI-MSn. About 150 compounds… read more here.
Keywords: esi msn; antimicrobial activity; fruit wines; wines analyzed ... See more keywords
Changes in Phenolic Compounds and Antioxidant Activity of Fruit Musts and Fruit Wines during Simulated Digestion
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DOI: 10.3390/molecules25235574
Abstract: The content of polyphenols (total phenolic content (TPC)) and the antioxidant activity (AOX) of food products depend on the raw materials used and the technological processes in operation, but transformations of these compounds in the… read more here.
Keywords: antioxidant activity; fruit; fruit wines; musts fruit ... See more keywords
Effect of Hanseniaspora uvarum–Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines
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DOI: 10.3390/molecules27228097
Abstract: Hanseniaspora uvarum, a non-Saccharomyces cerevisiae species, has a crucial effect on the aroma characteristics of fruit wines, thus, attracting significant research interest in recent years. In this study, H. uvarum–Saccharomyces cerevisiae mixed fermentation was used… read more here.
Keywords: uvarum saccharomyces; saccharomyces cerevisiae; fruit; mixed fermentation ... See more keywords
Study of Polonium (210Po) Activity Concentration in Fruit Wines Derived from Different Locations in Poland
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28010438
Abstract: This study aimed at assessing the activity concentration and the annual effective dose of polonium-210 (210Po) in fruit wines derived from four locations in Poland (Warmian–Masurian, Podlaskie, Lubelskie and Małopolskie voivodeships). The fruit wines differed… read more here.
Keywords: fruit wines; 210po activity; activity; activity concentration ... See more keywords