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Phenolic compounds and antioxidant capacity of dried and candied fruits commonly consumed in Serbia
flavonols hydroxycinnamic acids HPLC fruit processing recommended daily intake
2014/8/11
Dried fruits (plums, apricots, figs, grapes (amber light and amber dark), chokeberries, and bilberries), and candied fruits (cranberries, cherries, and dates), commercially available and commonly cons...
Design and Development of an Apparatus for Grating and Peeling Fruits and Vegetables
Peeling Fruits Vegetables
2016/5/31
Fruit grater and peeler are needed in the processing of fruits in order to reduce the time required for fruits grating and peeling. Grating is important especially to make salad and for decoration pur...
Quantitation of Carotenoids in Raw and Processed Fruits in Japan
carotenoid fruit phytoene
2009/6/10
To obtain the quantitative and qualitative data available for estimating the intake of carotenoids from fruits in Japan, carotenoids were analyzed with reversed phase high-performance liquid chromatog...
Effect of Sulphur Fertilisation on Lycopene Content and Colour of Tomato Fruits
tomatoes lycopene colour sulphur nitrogen fertilisation
2014/3/10
The effects of different sulphur (S) fertilisers (ammonium, sodium, potassium and calcium sulphates) in combination with nitrogen (N) on plant growth, yield and quality of fruits were investigated in ...
Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits
osmotic dehydration slicing mass transfer mathematical modelling
2014/3/10
The dehydration kinetics of the fruits with special geometries, i.e. spherical and cylindrical (e.g. apple, peach, banana, pineapple, etc.), were studied based on mathematical methods. The influence o...
Variations in chemical compositions of Rosa damascena Mill. and Rosa canina L. fruits
Rosa damascena Rosa canina chemical composition nutritional value
2014/3/7
In this study, fruits, fruit flesh and seeds of damask rose (Rosa damascena Mill.) and rose hip (Rosa canina L.) were assayed for the composition of fatty acids, ascorbic acid, α-tocopherol, β-caroten...
Chemical Characterization and Evolution of Ascorbic Acid Concentration During Dehydration of Rosehip (Rosa eglanteria) Fruits
Dehydration rose hip fruits ascorbic acid degradation kinetics
2008/11/1
Rose hip fruits possess a high ascorbic acid content, which may partially degrade during dehydration in heated air. In this study, the chemical composition of the fruits was determined in order to stu...
Effect of Skin Removal from Spherical Fruits and Vegetables
Cooling food produces thermal diffusivity with skin without skin
2008/11/1
Apple, orange and potato samples were exposed to chilled air blast, first with their natural skin and then after removal of the skin and transient temperature-time variations were recorded at the cent...
Quality of Pineapple Fruits as Influenced by Floral Induction in Ghana
Floral Induction in Ghana Pineapple Fruits
2016/5/31
A study was conducted to assess the influence of floral induction on the quality of pineapple (Ananas comosus) fruits. Freshly harvested pineapple fruits from farmers’ managed fields that were induced...
Stability of Anthocyanins in Various Vegetables and Fruits
various vegetable and fruit anthocyanins stability HPLC analysis
2010/11/22
Anthocyanins were isolated from 19 kinds of vegetables and fruits. Individual anthocyanins were analyzed by HPLC using a photodiode array detector and were examined for the heating and ultraviolet irr...