Cargando…

The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method

The visible trend in the development of the snack market focuses on the use of innovative technologies such as low-temperature or hybrid processes that allow the preservation of native ingredients of raw plant materials. In addition, the high antioxidant potential of, for example, chokeberry fruit c...

Descripción completa

Detalles Bibliográficos
Autores principales:	Kowalska, Jolanta, Marzec, Agata, Domian, Ewa, Galus, Sabina, Ciurzyńska, Agnieszka, Lenart, Andrzej, Kowalska, Hanna
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7731424/ https://www.ncbi.nlm.nih.gov/pubmed/33276446 http://dx.doi.org/10.3390/molecules25235680

Ejemplares similares

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying
por: Kowalska, Hanna, et al.
Publicado: (2020)

The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets
por: Ciurzyńska, Agnieszka, et al.
Publicado: (2021)

Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners
por: Marzec, Agata, et al.
Publicado: (2021)

Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis
por: Kowalska, Jolanta, et al.
Publicado: (2021)

Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit
por: Marzec, Agata, et al.
Publicado: (2020)

Innovative Freeze-Dried Snacks with Sodium Alginate and Fruit Pomace (Only Apple or Only Chokeberry) Obtained within the Framework of Sustainable Production
por: Ciurzyńska, Agnieszka, et al.
Publicado: (2022)

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale
por: Kowalska, Hanna, et al.
Publicado: (2021)

Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples
por: Janowicz, Monika, et al.
Publicado: (2021)

Tapioca Dextrin as an Alternative Carrier in the Spray Drying of Fruit Juices—A Case Study of Chokeberry Powder
por: Gawałek, Jolanta, et al.
Publicado: (2020)

The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples
por: Samborska, Kinga, et al.
Publicado: (2019)

Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit
por: Nawirska-Olszańska, Agnieszka, et al.
Publicado: (2020)

Dried strawberries as a high nutritional value fruit snack
por: Kowalska, Jolanta, et al.
Publicado: (2018)

A Comparative Analysis of Thin-Layer Microwave and Microwave/Convective Dehydration of Chokeberry
por: Petković, Marko, et al.
Publicado: (2023)

Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks
por: Ignaczak, Anna, et al.
Publicado: (2023)

Spray Drying of Chokeberry Juice—Antioxidant Phytochemicals Retention in the Obtained Powders versus Energy Consumption of the Process
por: Gawałek, Jolanta
Publicado: (2022)

Effect of Filtrated Osmotic Solution Based on Concentrated Chokeberry Juice and Mint Extract on the Drying Kinetics, Energy Consumption and Physicochemical Properties of Dried Apples
por: Masztalerz, Klaudia, et al.
Publicado: (2021)

Antioxidant Properties of Chokeberry Products—Assessment of the Composition of Juices and Fibers
por: Olechno, Ewa, et al.
Publicado: (2023)

Effect of the Production of Dried Fruits and Juice from Chokeberry (Aronia melanocarpa L.) on the Content and Antioxidative Activity of Bioactive Compounds
por: Oszmiański, Jan, et al.
Publicado: (2016)

Neural Image Analysis and Electron Microscopy to Detect and Describe Selected Quality Factors of Fruit and Vegetable Spray-Dried Powders—Case Study: Chokeberry Powder
por: Przybył, Krzysztof, et al.
Publicado: (2019)

Assessment of Chokeberry Powders Quality Obtained Using an Innovative Fluidized-Bed Jet Milling and Drying Method with Pre-Drying Compared with Convection Drying
por: Sadowska, Anna, et al.
Publicado: (2021)

Estimation of moisture ratio for apple drying by convective and microwave methods using artificial neural network modeling
por: Rasooli Sharabiani, Vali, et al.
Publicado: (2021)

Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (Malus domestica) and Black Chokeberry (Aronia melanocarpa) Juice Blends
por: Nour, Violeta
Publicado: (2022)

The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder
por: Bednarska, Magdalena Agnieszka, et al.
Publicado: (2019)

Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods
por: López-Lluch, David Bernardo, et al.
Publicado: (2020)

Antioxidant Potential of Fruit Juice with Added Chokeberry Powder (Aronia melanocarpa)
por: Šic Žlabur, Jana, et al.
Publicado: (2017)

Toward gentle chokeberry juice production by ultrasound-assisted enzymatic maceration
por: Nemetz, Nicole Jasmin, et al.
Publicado: (2023)

Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of Cassia alata: Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies
por: Chua, Lisa Yen Wen, et al.
Publicado: (2019)

Effect of supplementation with chokeberry juice on the inflammatory status and markers of iron metabolism in rowers
por: Skarpańska-Stejnborn, Anna, et al.
Publicado: (2014)

Antiatherogenic and Cardioprotective Effects of Black Chokeberry (Aronia melanocarpa) Juice in Aging Rats
por: Daskalova, Elena, et al.
Publicado: (2015)

Optimization of the Recovery of Anthocyanins from Chokeberry Juice Pomace by Homogenization in Acidified Water
por: Roda-Serrat, Maria Cinta, et al.
Publicado: (2020)

Assessment of Hepatoprotective Effect of Chokeberry Juice in Rats Treated Chronically with Carbon Tetrachloride
por: Piotrowska-Kempisty, Hanna, et al.
Publicado: (2020)

Development and Characterization of Novel Composite Films Based on Soy Protein Isolate and Oilseed Flours
por: Mikus, Magdalena, et al.
Publicado: (2021)

The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development
por: Janowicz, Monika, et al.
Publicado: (2023)

Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices
por: Miano, Alberto Claudio, et al.
Publicado: (2021)

Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel
por: Jakubczyk, Ewa, et al.
Publicado: (2021)

Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods
por: Salamon, Agnieszka, et al.
Publicado: (2023)

Optimization of intermittent microwave–convective drying using response surface methodology
por: Aghilinategh, Nahid, et al.
Publicado: (2015)

Impact Mineralization of Chokeberry and Cranberry Fruit Juices Using a New Functional Additive on the Protection of Bioactive Compounds and Antioxidative Properties
por: Lachowicz, Sabina, et al.
Publicado: (2020)

Melatonin in Apples and Juice: Inhibition of Browning and Microorganism Growth in Apple Juice
por: Zhang, Haixia, et al.
Publicado: (2018)

Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films
por: Galus, Sabina, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_mtqjvm1dios93v27slhs5nbs9r