Artículos de revistas sobre el tema "Berry pomaces"
Crea una cita precisa en los estilos APA, MLA, Chicago, Harvard y otros
Consulte los 50 mejores artículos de revistas para su investigación sobre el tema "Berry pomaces".
Junto a cada fuente en la lista de referencias hay un botón "Agregar a la bibliografía". Pulsa este botón, y generaremos automáticamente la referencia bibliográfica para la obra elegida en el estilo de cita que necesites: APA, MLA, Harvard, Vancouver, Chicago, etc.
También puede descargar el texto completo de la publicación académica en formato pdf y leer en línea su resumen siempre que esté disponible en los metadatos.
Explore artículos de revistas sobre una amplia variedad de disciplinas y organice su bibliografía correctamente.
Meremäe, Kadrin, Piret Raudsepp, Linda Rusalepp, Dea Anton, Uko Bleive y Mati Roasto. "In Vitro Antibacterial and Antioxidative Activity and Polyphenolic Profile of the Extracts of Chokeberry, Blackcurrant, and Rowan Berries and Their Pomaces". Foods 13, n.º 3 (28 de enero de 2024): 421. http://dx.doi.org/10.3390/foods13030421.
Texto completoShkolnikova, Marina, Olga Chugunova y Svetlana Ivanova. "Secondary raw materials of agricultural processing companies as a source of anthocyanin colorants". E3S Web of Conferences 176 (2020): 03019. http://dx.doi.org/10.1051/e3sconf/202017603019.
Texto completoDavidson, Morag, François Louvet, Emmanuelle Meudec, Cornelia Landolt, Karine Grenier, Sandrine Périno, Tan-Sothéa Ouk y Naïma Saad. "Optimized Single-Step Recovery of Lipophilic and Hydrophilic Compounds from Raspberry, Strawberry and Blackberry Pomaces Using a Simultaneous Ultrasound-Enzyme-Assisted Extraction (UEAE)". Antioxidants 12, n.º 10 (22 de septiembre de 2023): 1793. http://dx.doi.org/10.3390/antiox12101793.
Texto completoPiasecka, Iga, Rita Brzezińska, Stanisław Kalisz, Artur Wiktor y Agata Górska. "Response Surface Methodology for Optimization of Ultrasound-Assisted Antioxidants Extraction from Blackberry, Chokeberry and Raspberry Pomaces". Plants 13, n.º 8 (17 de abril de 2024): 1120. http://dx.doi.org/10.3390/plants13081120.
Texto completoSokolova, E. N., G. S. Volkova, T. V. Yuraskina y M. V. Amelyakina. "BIOCATALYSIS AND THERMOPLASTIC EXTRUSION IN THE TECHNOLOGY OF READY-TO-EAT PRODUCTS USING FRUIT AND BERRY POMACE". BIOTECHNOLOGY: STATE OF THE ART AND PERSPECTIVES 1, n.º 2022-20 (2022): 204–5. http://dx.doi.org/10.37747/2312-640x-2022-20-204-205.
Texto completoRoasto, Mati, Mihkel Mäesaar, Tõnu Püssa, Dea Anton, Reelika Rätsep, Terje Elias, Salli Jortikka et al. "The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout". Microorganisms 11, n.º 12 (11 de diciembre de 2023): 2960. http://dx.doi.org/10.3390/microorganisms11122960.
Texto completoUral, Çağla y Buket Aşkın. "Potentials of Berry Fruits Pomaces for Bio-Based Films". International Journal of Innovative Approaches in Agricultural Research 7, n.º 4 (31 de diciembre de 2023): 558–68. http://dx.doi.org/10.29329/ijiaar.2023.630.15.
Texto completoNemetz, Nicole Jasmin, Andreas Schieber y Fabian Weber. "Application of Crude Pomace Powder of Chokeberry, Bilberry, and Elderberry as a Coloring Foodstuff". Molecules 26, n.º 9 (4 de mayo de 2021): 2689. http://dx.doi.org/10.3390/molecules26092689.
Texto completoPark, Su-Il, Yan Jiang, John Simonsen y Yanyun Zhao. "Feasibility of creating compression-molded biocomposite boards from berry fruit pomaces". Journal of Applied Polymer Science 115, n.º 1 (5 de enero de 2010): 127–36. http://dx.doi.org/10.1002/app.30951.
Texto completoYang, Chongwu, Quail Das, Muhammad A. Rehman, Xianhua Yin, Julie Shay, Martin Gauthier, Calvin Ho-Fung Lau, Kelly Ross y Moussa S. Diarra. "Microbiome of Ceca from Broiler Chicken Vaccinated or Not against Coccidiosis and Fed Berry Pomaces". Microorganisms 11, n.º 5 (30 de abril de 2023): 1184. http://dx.doi.org/10.3390/microorganisms11051184.
Texto completoHoskin, Roberta Targino, Mary H. Grace, Anna Guiotto, Alessandra Pecorelli, Giuseppe Valacchi y Mary Ann Lila. "Development of Spray Dried Spirulina Protein-Berry Pomace Polyphenol Particles to Attenuate Pollution-Induced Skin Damage: A Convergent Food-Beauty Approach". Antioxidants 12, n.º 7 (15 de julio de 2023): 1431. http://dx.doi.org/10.3390/antiox12071431.
Texto completoHoskin, Roberta Targino, Jia Xiong y Mary Ann Lila. "Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients". Food & Function 10, n.º 10 (2019): 6286–99. http://dx.doi.org/10.1039/c9fo01587f.
Texto completoSyrpas, Michail, Egle Valanciene, Ernesta Augustiniene y Naglis Malys. "Valorization of Bilberry (Vaccinium myrtillus L.) Pomace by Enzyme-Assisted Extraction: Process Optimization and Comparison with Conventional Solid-Liquid Extraction". Antioxidants 10, n.º 5 (13 de mayo de 2021): 773. http://dx.doi.org/10.3390/antiox10050773.
Texto completoGuo, Zili, Jingya Cheng, Lei Zheng, Wenhao Xu y Yuanyuan Xie. "Mechanochemical-Assisted Extraction and Hepatoprotective Activity Research of Flavonoids from Sea Buckthorn (Hippophaë rhamnoides L.) Pomaces". Molecules 26, n.º 24 (15 de diciembre de 2021): 7615. http://dx.doi.org/10.3390/molecules26247615.
Texto completoBorges, Kátia Cristina, Juliana Chris Azevedo, Maria de Fátima Medeiros y Roberta Targino P. Correia. "Physicochemical Characterization and Bioactive Value of Tropical Berry Pomaces after Spouted Bed Drying". Journal of Food Quality 39, n.º 3 (3 de noviembre de 2015): 192–200. http://dx.doi.org/10.1111/jfq.12178.
Texto completoSarv, Viive, Shehzad Hussain, Reelika Rätsep y Ave Kikas. "The Proximate Composition, Mineral and Pectin Content and Fatty Acid Profile of the Pomace Fraction of 16 Rowanberry Cultivars". Plants 13, n.º 12 (11 de junio de 2024): 1615. http://dx.doi.org/10.3390/plants13121615.
Texto completoSimonetti, Giovanna, Elisa Brasili y Gabriella Pasqua. "Antifungal Activity of Phenolic and Polyphenolic Compounds from Different Matrices of Vitis vinifera L. against Human Pathogens". Molecules 25, n.º 16 (17 de agosto de 2020): 3748. http://dx.doi.org/10.3390/molecules25163748.
Texto completoJara-Palacios, M. José, Adela Santisteban, Belén Gordillo, Dolores Hernanz, Francisco J. Heredia y M. Luisa Escudero-Gilete. "Comparative study of red berry pomaces (blueberry, red raspberry, red currant and blackberry) as source of antioxidants and pigments". European Food Research and Technology 245, n.º 1 (31 de julio de 2018): 1–9. http://dx.doi.org/10.1007/s00217-018-3135-z.
Texto completoDulf, Francisc Vasile, Dan Cristian Vodnar, Eva-Henrietta Dulf y Monica Ioana Toşa. "Total Phenolic Contents, Antioxidant Activities, and Lipid Fractions from Berry Pomaces Obtained by Solid-State Fermentation of TwoSambucusSpecies withAspergillus niger". Journal of Agricultural and Food Chemistry 63, n.º 13 (26 de marzo de 2015): 3489–500. http://dx.doi.org/10.1021/acs.jafc.5b00520.
Texto completoJurevičiūtė, Ieva, Milda Keršienė, Loreta Bašinskienė, Daiva Leskauskaitė y Ina Jasutienė. "Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties". Foods 11, n.º 5 (28 de febrero de 2022): 716. http://dx.doi.org/10.3390/foods11050716.
Texto completoVulic, Jelena, Vesna Tumbas, Sladjana Savatovic, Sonja Djilas, Gordana Cetkovic y Jasna Canadanovic-Brunet. "Polyphenolic content and antioxidant activity of the four berry fruits pomace extracts". Acta Periodica Technologica, n.º 42 (2011): 271–79. http://dx.doi.org/10.2298/apt1142271v.
Texto completoSady, Sylwia, Marta Ligaj, Bogdan Pachołek, Alfred Błaszczyk, Zuzanna Płaczek, Nikola Dłużniewska, Patrycja Kawałek, Karolina Pakuła, Adam Konopelski y Eryk Gołaszewski. "Designing the Quality Characteristics of Berry Processing Byproducts Using Fermentation". Applied Sciences 14, n.º 7 (8 de abril de 2024): 3110. http://dx.doi.org/10.3390/app14073110.
Texto completoReißner, Anne-Marie, Amanda Beer, Susanne Struck y Harald Rohm. "Pre-Hydrated Berry Pomace in Wheat Bread: An Approach Considering Requisite Water in Fiber Enrichment". Foods 9, n.º 11 (3 de noviembre de 2020): 1600. http://dx.doi.org/10.3390/foods9111600.
Texto completoMajchrzak, Weronika, Krzysztof Śmigielski, Ilona Motyl, Joanna Oracz, Karina Skura y Sara Motyl. "Kamchatka Berry (Lonicera caerulea L.) Pomace Bioferment as an Innovative Cosmetic Raw Material". Applied Sciences 14, n.º 8 (11 de abril de 2024): 3218. http://dx.doi.org/10.3390/app14083218.
Texto completoВолкова, Г. С., Е. Н. Соколова, В. В. Ионов, Т. В. Юраскина y Е. М. Серба. "Prospective directions of berry cake processing into food ingredients". Food processing industry, n.º 11 (30 de octubre de 2023): 35–39. http://dx.doi.org/10.52653/ppi.2023.11.11.008.
Texto completoBłaszczyk, Alfred, Sylwia Sady, Zuzanna Płaczek, Patrycja Kawałek, Nikola Dłużniewska, Karolina Pakuła y Adam Konopelski. "Health-promoting Properties Infusions of Hibiscus Flowers and Selected Berry Fruit Processing By-products". Engineering Sciences And Technologies 2023, n.º 39 (2023): 65–74. http://dx.doi.org/10.15611/nit.2023.39.05.
Texto completoTabashsum, Zajeba, Mengfei Peng, Eliana Kahan, Shaik O. Rahaman y Debabrata Biswas. "Effect of conjugated linoleic acid overproducingLactobacilluswith berry pomace phenolic extracts onCampylobacter jejunipathogenesis". Food & Function 10, n.º 1 (2019): 296–303. http://dx.doi.org/10.1039/c8fo01863d.
Texto completoLachowicz, Sabina, Anna Michalska-Ciechanowska y Jan Oszmiański. "The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients". Molecules 25, n.º 8 (15 de abril de 2020): 1805. http://dx.doi.org/10.3390/molecules25081805.
Texto completoReißner, Anne-Marie, Said Al-Hamimi, Amparo Quiles, Carolin Schmidt, Susanne Struck, Isabel Hernando, Charlotta Turner y Harald Rohm. "Composition and physicochemical properties of dried berry pomace". Journal of the Science of Food and Agriculture 99, n.º 3 (19 de septiembre de 2018): 1284–93. http://dx.doi.org/10.1002/jsfa.9302.
Texto completoZietsman, Anscha J. J., John P. Moore, Jonatan U. Fangel, William G. T. Willats y Melané A. Vivier. "Commercial Yeast Strains Expressing Polygalacturonase and Glucanase Unravel the Cell Walls of Chardonnay Grape Pomace". Biology 11, n.º 5 (26 de abril de 2022): 664. http://dx.doi.org/10.3390/biology11050664.
Texto completoZietsman, Anscha J. J., John P. Moore, Jonatan U. Fangel, William G. T. Willats y Melané A. Vivier. "Commercial Yeast Strains Expressing Polygalacturonase and Glucanase Unravel the Cell Walls of Chardonnay Grape Pomace". Biology 11, n.º 5 (26 de abril de 2022): 664. http://dx.doi.org/10.3390/biology11050664.
Texto completoПЕРЕГОНЧАЯ, О. В., А. П. ПОКУСАЕВ, А. Н. ЛУКИН, Н. М. ДЕРКАНОСОВА y В. В. КУБАРЬ. "FUNCTIONAL COMPOSITION AND ACIDIC PROPERTIES OF WILD BERRY POMACE AS ENRICHING FOOD INGREDIENTS". Известия вузов. Пищевая технология, n.º 1(395) (3 de abril de 2024): 17–21. http://dx.doi.org/10.26297/0579-3009.2024.1.3.
Texto completoCerda, Alejandra, María Eugenia Martínez, Carmen Soto, María Elvira Zúñiga y Paola Poirrier. "Methanisation of spent maqui berry pomace via enzymatic treatment". Renewable Energy 87 (marzo de 2016): 326–31. http://dx.doi.org/10.1016/j.renene.2015.10.027.
Texto completoRaikos, Vassilios, He Ni, Helen Hayes y Viren Ranawana. "Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage". Beverages 5, n.º 1 (27 de diciembre de 2018): 2. http://dx.doi.org/10.3390/beverages5010002.
Texto completoSharikov, A. Yu, V. V. Ivanov, M. V. Amelyakina, E. N. Sokolova, V. V. Ionov y М. М. Serba. "The influence of moisture content on extrusion modes and physicochemical parameters of extrudates with the addition of chokeberry pomace hydrolysate". Rossiiskaia selskokhoziaistvennaia nauka, n.º 3 (15 de junio de 2024): 66–71. http://dx.doi.org/10.31857/s2500262724030135.
Texto completoKravchenko, S. N., D. M. Popov, A. S. Sankin y N. V. Kuznetsov. "Technology for processing blueberries into concentrated extracts". Agrarian science, n.º 9 (28 de septiembre de 2023): 191–95. http://dx.doi.org/10.32634/0869-8155-2023-374-9-191-195.
Texto completoDarwish, Ahmed G., Islam El-Sharkawy, Chunya Tang, Qinchun Rao y Juzhong Tan. "Investigation of Antioxidant and Cytotoxicity Activities of Chocolate Fortified with Muscadine Grape Pomace". Foods 12, n.º 17 (22 de agosto de 2023): 3153. http://dx.doi.org/10.3390/foods12173153.
Texto completoUntea, Arabela Elena, Alexandra-Gabriela Oancea, Petru Alexandru Vlaicu, Iulia Varzaru y Mihaela Saracila. "Blackcurrant (Fruits, Pomace, and Leaves) Phenolic Characterization before and after In Vitro Digestion, Free Radical Scavenger Capacity, and Antioxidant Effects on Iron-Mediated Lipid Peroxidation". Foods 13, n.º 10 (13 de mayo de 2024): 1514. http://dx.doi.org/10.3390/foods13101514.
Texto completoMyasishcheva, Nina y Margarita Makarkina. "Development of technology of thermostable fillings of functional orientation with the use of products of processing of black currants". BIO Web of Conferences 103 (2024): 00095. http://dx.doi.org/10.1051/bioconf/202410300095.
Texto completoД.В., Брошко, Величко Н.А. y Рыгалова Е.А. "ВОЗМОЖНОСТЬ ИСПОЛЬЗОВАНИЯ ПОРОШКА ИЗ ЯГОДНЫХ ВЫЖИМОК КОСТЯНИКИ КАМЕНИСТОЙ В РЕЦЕПТУРАХ МЯСНЫХ РУБЛЕНЫХ ПОЛУФАБРИКАТОВ". Bulletin of KSAU, n.º 02 (18 de febrero de 2020): 177–82. http://dx.doi.org/10.36718/1819-4036-2020-2-177-182.
Texto completoLi, Ruiqi, Navam Hettiarachchy, Srinivas Rayaprolu, Satchithanandam Eswaranandam, Bruce Howe, Mike Davis y Alok Jha. "Phenolics and Antioxidant Activity of Saskatoon Berry (Amelanchier alnifolia) Pomace Extract". Journal of Medicinal Food 17, n.º 3 (marzo de 2014): 384–92. http://dx.doi.org/10.1089/jmf.2012.0278.
Texto completoDiez-Sánchez, Elena, Amparo Quiles, Empar Llorca, Anne-Marie Reiβner, Susanne Struck, Harald Rohm y Isabel Hernando. "Extruded flour as techno-functional ingredient in muffins with berry pomace". LWT 113 (octubre de 2019): 108300. http://dx.doi.org/10.1016/j.lwt.2019.108300.
Texto completoOsman, Ahmed I., Thomas J. Young, Charlie Farrell, John Harrison, Ala’a H. Al-Muhtaseb y David W. Rooney. "Physicochemical Characterization and Kinetic Modeling Concerning Combustion of Waste Berry Pomace". ACS Sustainable Chemistry & Engineering 8, n.º 47 (6 de noviembre de 2020): 17573–86. http://dx.doi.org/10.1021/acssuschemeng.0c07390.
Texto completoDavis, Lissa, Jooyeoun Jung, Ann Colonna, Aimee Hasenbeck, Virginia Gouw y Yanyun Zhao. "Quality and Consumer Acceptance of Berry Fruit Pomace-Fortified Specialty Mustard". Journal of Food Science 83, n.º 7 (15 de junio de 2018): 1921–32. http://dx.doi.org/10.1111/1750-3841.14196.
Texto completode Souza, Daniela Ribeiro, Jamie L. Willems y Nicholas H. Low. "Phenolic composition and antioxidant activities of saskatoon berry fruit and pomace". Food Chemistry 290 (agosto de 2019): 168–77. http://dx.doi.org/10.1016/j.foodchem.2019.03.077.
Texto completoKrisch, Judit, Lilla Ördögh, László Galgóczy, Tamás Papp y Csaba Vágvölgyi. "Anticandidal effect of berry juices and extracts from Ribes species". Open Life Sciences 4, n.º 1 (1 de marzo de 2009): 86–89. http://dx.doi.org/10.2478/s11535-008-0056-z.
Texto completoMuceniece, Ruta, Linards Klavins, Jorens Kviesis, Kaspars Jekabsons, Reinis Rembergs, Kristine Saleniece, Zane Dzirkale, Liga Saulite, Una Riekstina y Maris Klavins. "Antioxidative, hypoglycaemic and hepatoprotective properties of five Vaccinium spp. berry pomace extracts". Journal of Berry Research 9, n.º 2 (18 de junio de 2019): 267–82. http://dx.doi.org/10.3233/jbr-180351.
Texto completoPershakova, Tatiana Viktorovna, Sergei Mikhailovich Gorlov, Anna Anatolievna Tiagusheva, Elizaveta Sergeevna Semiryazhko y Ekaterina Nikolaevna Karpenko. "TECHNOLOGIES FOR APPLICATION OF FRUIT-BERRY POMACE FOR PRODUCTION OF FUNCTIONAL PRODUCTS". Polythematic Online Scientific Journal of Kuban State Agrarian University, n.º 170 (2021): 237–52. http://dx.doi.org/10.21515/1990-4665-170-015.
Texto completoStruck, Susanne, Merichel Plaza, Charlotta Turner y Harald Rohm. "Berry pomace - a review of processing and chemical analysis of its polyphenols". International Journal of Food Science & Technology 51, n.º 6 (15 de abril de 2016): 1305–18. http://dx.doi.org/10.1111/ijfs.13112.
Texto completoQuiles, Amparo, Empar Llorca, Carolin Schmidt, Anne-Marie Reißner, Susanne Struck, Harald Rohm y Isabel Hernando. "Use of berry pomace to replace flour, fat or sugar in cakes". International Journal of Food Science & Technology 53, n.º 6 (25 de marzo de 2018): 1579–87. http://dx.doi.org/10.1111/ijfs.13765.
Texto completo