Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane’s sensory properties
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03644-6
Abstract: The quince fruit can be an alternative for producing healthy tea because it is a rich source of bioactive compounds. This study was conducted to evaluate the effects of heating (for 20, 40 and 60 min)… read more here.
Keywords: heat treatment; treatment; quince fruit; phenolic compounds ... See more keywords
Structural characterization of Chinese quince fruit lignin pretreated with enzymatic hydrolysis.
Sign Up to like & getrecommendations! Published in 2018 at "Bioresource technology"
DOI: 10.1016/j.biortech.2018.04.072
Abstract: Lignin is an increasingly valuable raw material for industrial, pharmaceutical and the food industries; natural antioxidants are also being used more and more widely. The Chinese quince fruits have an abundance of lignins with antioxidant… read more here.
Keywords: chinese quince; lignin; quince fruit; eml fractions ... See more keywords
Surfactant-Free Pickering Emulsification Using Chinese Quince Fruit Fiber.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of oleo science"
DOI: 10.5650/jos.ess23002
Abstract: Quince fruit powder can be obtained from the waste of the edible product. In this study, we modified the powder with various solvents and investigated its application in Pickering emulsification. The crushed Chinese quince fruit… read more here.
Keywords: quince fruit; emulsification; chinese quince; pickering emulsification ... See more keywords