Controlling the quality of grape juice adulterated by apple juice using ESI(-)FT-ICR mass spectrometry.

We evaluate here the possibility to ferment microfiltrated apple juice (MAJ) by commercial probiotic Lactoballi strains and explore the modifications of sugars

Consequently, grape juice by-products are rich sources of anthocyanins and other phenolic compounds and have been the material of many extraction works using different grape parts,

Parmi les vari´et´es retenues certaines produisent des raisins tr`es riches en polyph´enols, d’autres ont un important potentiel aromatique, d’autres une acidit´e

Aronia – citrus juice (polyphenol-rich juice) intake and elite triathlon training: a lipidomic approach using representative oxylipins in urine... This is an Accepted Manuscript,

Based on experimentally measured values by thermal probe method, the prediction model of thermal conductivities of apple fruit juice as a function of concentration and temperature

In this study, high performance anion exchange chromatography (HPAEC) with conductometric detection was used for determining lactic acid content of apple juice subjected

Secondly, the obtained juice was used to produce ethanol by fermentation of free The optimal extraction conditions were determined for by-product of date fruit by using

The lightness (L *) decreased with increase in carrot powder while the redness {a*) increased with increase in carrot powder with 3 % giving higher values of