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Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.03.046
Abstract: Sour cherries were dried by convectional (CD) at 50, 60, and 70°C and by hybrid (HD; microwave-convectional) drying at 120, 150, and 180W coupled with hot air at 50, 60, and 70°C. In HD, microwave…
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Keywords:
color;
sour cherries;
capacity;
hybrid microwave ... See more keywords
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Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2017.1343347
Abstract: ABSTRACT Fluorescence spectroscopy and computational methods were used to study the interaction between anthocyanins from sour cherries extract and bovine β-lactoglobulin. The experimental tests indicated that the number of binding sites was lower than 1,…
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Keywords:
sour cherries;
anthocyanins sour;
fluorescence;
bovine lactoglobulin ... See more keywords
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Published in 2023 at "Foods"
DOI: 10.3390/foods12020342
Abstract: The present study assessed the effectiveness of high pressure processing (HPP) for the quality maintenance of pitted sour cherries, with special regard to microbial stabilization and the maintenance of color and of chemical–nutritional properties. The…
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Keywords:
pressure processing;
sour cherries;
quality;
shelf life ... See more keywords
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Published in 2021 at "Separations"
DOI: 10.3390/separations8090155
Abstract: Sour cherries were first dried by vacuum drying and then used as material for obtaining extracts rich in bioactive compounds by ultrasound-assisted extraction (UAE). The first step was to apply a factorial design for the…
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Keywords:
sour cherries;
contents phytochemicals;
assisted extraction;
ultrasound assisted ... See more keywords