Food Chem 2016 Nov 2;210:593-9. Epub 2016 May 2.
Faculty of Commodity Science, Poznań University of Economics and Business, al. Niepodległości 10, 60-967 Poznań, Poland. Electronic address:
Download full-text PDF
Food Chem 2014 11;152:573-7. Epub 2013 Dec 11.
Laser Diagnostic Instruments AS, Valukoja 7, 11415 Tallinn, Estonia.
In current work the method of in vivo evaluation of apple juice degree of naturalness based on Spectral Fluorescence Signature (SFS) is proposed. SFS spectra of intact apple juice were measured as excitation-emission matrix by specially designed compact spectrofluorimeter with front-face optical layout - Instant Screener Compact (LDI AS, Estonia). The data were analysed using PCA method with a view to evaluate the information of polyphenol's content in different commercial juices. Read More
J Agric Food Chem 2004 May;52(10):2840-8
Product Design and Quality Management Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.
There is a great interest in food components that possess possible health-protecting properties, as is the case with flavonoids. Previous research showed that conventional apple juice processing resulted in juices poor in flavonoids and with a low antioxidant activity. This paper shows that it is possible to improve flavonoid content in juice and its antioxidant activity by applying an alcoholic extraction either on the pulp or on the pomace. Read More
J Agric Food Chem 2009 Aug;57(15):7078-85
Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Science, 25 Norwida Street, 50-375 Wroclaw, Poland.
The effects of different commercial enzymatic mash treatments on yield, turbidity, color, and polyphenolic and sediment of procyanidins content of cloudy apple juice were studied. Addition of pectolytic enzymes to mash treatment had positive effect on the production of cloud apple juices by improving polyphenolic contents, especially procyanidins and juice yields (68.3% in control samples to 77% after Pectinex Yield Mash). Read More
Food Chem 2014 Apr 23;148:335-41. Epub 2013 Oct 23.
Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada; Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila 60170, Sri Lanka.
Reverse osmosis (RO) as a potential technique to improve the antioxidant properties of cranberry, blueberry and apple juices was evaluated for the formulation of a functional beverage. The effects of temperature (20-40 °C) and trans-membrane pressure (25-35 bars) on physico-chemical and antioxidant properties of fruit juices were evaluated to optimize the operating parameters for each fruit juice. There was no significant effect on any quality parameters of fruit juices under studied operating parameters of RO. Read More