Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity
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DOI: 10.1007/s13197-020-04379-5
Abstract: Verjuice is one of the alternative fruit juices recently obtained from unripe grapes. In this study, the aim was primarily to optimize the process conditions for the enrichment of bioactive components in verjuice vinegar with… read more here.
Keywords: vinegar; properties microbiological; verjuice vinegar; microbiological quality ... See more keywords
Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage
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DOI: 10.1016/j.ifset.2020.102517
Abstract: Abstract The effects of pulsed light (PL) processing parameters such as depth of juice layer (1, 3, 5 mm), distance from the lamp (5, 10 cm) and number of pulses (0–50 pulses) on the inactivation of Saccharomyces… read more here.
Keywords: pulsed light; verjuice; light treatments; saccharomyces cerevisiae ... See more keywords