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Relevant bibliographies by topics / Black cherry juice

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Academic literature on the topic 'Black cherry juice'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Black cherry juice"

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Elahe, Rezayi Poor Mashizei Dr.Mehri Khatami*. "EVALUATION OF ANTIOXIDANT PROPERTIES CHERRY FRUIT EXTRACT ON PREVENTION THE FAILURE OF DNA." Indo American Journal of Pharmaceutical Sciences 04, no. 07 (2017): 2051–56. https://doi.org/10.5281/zenodo.834970.

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Free radicals preface can result in many diseases such as atherosclerosis, heart diseases, geriatrics and cancer. These diseases are resulting from irregular production of ROS and unstable mechanism of antioxidant protection system.in order to reduction of harmful effects of ROS, natural antioxidants of plants and synthesis antioxidant can be used. It is shown that phenyl compounds, lipid peroxidations and oxidative damage to DNA in some plants can be prevented through cleaning some ROS such as Hydrogen peroxide and hydrocele radicals. Black Cherry is brimful of these compounds; in addition, r

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2

Кукин, Михаил, and Mikhail Kukin. "The study of pectin influence on the change in viscosity and color of beverages with natural colourants during storage." Food Processing: Techniques and Technology 48, no. 2 (2019): 73–81. http://dx.doi.org/10.21603/2074-9414-2018-2-73-81.

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Production of functional foods containing such functional ingredients as pectin and anthocyanins is particularly important nowadays. The goal of the given research was to study the effect of high esterified pectin obtained from apples at a dosage of 0.3% on the changes of viscosity and color of drinks based on cherry juice and anthocyanin colourant obtained from black carrot, apple juice and sugar color IV during storage in a dark place at 22 ± 3 °C for 180 days. Optical density was measured using spectrophotometric method at a wavelength of 350 to 700 nm. Mass fraction of solid matter was adj

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3

Mihaylova, Dasha, Ivelina Desseva, Magdalena Stoyanova, Nadezhda Petkova, Margarita Terzyiska, and Anna Lante. "Impact of In Vitro Gastrointestinal Digestion on the Bioaccessibility of Phytochemical Compounds from Eight Fruit Juices." Molecules 26, no. 4 (2021): 1187. http://dx.doi.org/10.3390/molecules26041187.

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Fruits contain a number of useful substances including antioxidants. Their bio-accessibility after passing through the digestive tract is of primary importance when considering their benefits. In this respect, we investigated the effect of in vitro digestion on the phytochemicals of eight fruit juices. Freshly prepared juices from pomegranate, orange and grapefruit were used as well as commercially available juices from cherry, black grapes and aloe vera, blackberry and chokeberry, and two types of chokeberry and raspberries. Spectrophotometric and HPLC methods were used in order to analyse th

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4

Rios-Corripio, Gabriela, and José Guerrero-Beltrán. "Physicochemical, Antioxidant and Sensory Characteristics of Black Cherry (Prunus Serotina Subsp. Capuli) Fermented Juice." International Journal of Fruit Science 20, sup2 (2020): S145—S163. http://dx.doi.org/10.1080/15538362.2019.1709113.

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Serap, Kayişoğlu, and Coşkun Fatma. "Effects of Kombucha Tea Consumption on Human Health." Journal of Scientific and Engineering Research 10, no. 6 (2023): 96–104. https://doi.org/10.5281/zenodo.10462779.

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<strong>Abstract </strong>Kombucha tea is a popular beverage consumed worldwide, available both commercially and homemade. It is enjoyed for its refreshing taste, the antioxidant properties derived from tea extracts, and the beneficial effects of fermentative bacteria, which also possess antioxidant properties. Traditionally, black tea, oolong tea, and green tea have been the main substrates used for kombucha fermentation. However, alternative ingredients such as Jerusalem artichoke tuber extracts, wine, milk, fruit juices, plant infusions, as well as black carrot juice concentrate, cherry lau

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Lawless, Lydia J. R., Renee T. Threlfall, Jean-François Meullenet, and Luke R. Howard. "Applying a Mixture Design for Consumer Optimization of Black Cherry, Concord Grape and Pomegranate Juice Blends." Journal of Sensory Studies 28, no. 2 (2013): 102–12. http://dx.doi.org/10.1111/joss.12026.

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7

Elbadrawy, Elsayed, Afaf Hanem M. Ramadan, Hala Elkewawy, and Mona Rehan. "EFFECT OF BLACK PLUM AND BLACK CHERRY JUICE ON BLOOD LIPIDS AND HEPATO-RENAL FUNCTIONS IN RATS WITH CUPRIZONE-INDUCED MULTIPLE SCLEROSIS." مجلة بحوث التربية النوعية 2022, no. 67 (2022): 1089–112. http://dx.doi.org/10.21608/mbse.2022.299401.

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MANNS, DAVID C., JOHN J. CHUREY, and RANDY W. WOROBO. "Variable Efficacy of the Proteinaceous Antifungal YvgO in Select Fruit Juices and Teas as a Complement with UV Methods of Food Protection†." Journal of Food Protection 78, no. 10 (2015): 1851–60. http://dx.doi.org/10.4315/0362-028x.jfp-15-128.

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Heat-resistant fungal spores present a processing challenge for beverages and fruit juices, as thermal and UV strategies are often inadequate in reducing heat-resistant fungal burdens to acceptable levels. While effective against pathogenic or invasive bacteria, germicidal UV light treatments also fail to achieve an appreciable reduction of heat-resistant fungal spores. As an alternative, the efficacy of the antifungal protein YvgO was examined across a selection of fruit juices and teas, as well as solid model matrices. Compared with its efficacy in analogous liquid matrices, the apparent eff

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Utebaeva, A. A., R. S. Alibekov, M. A. Sysoeva, G. E. Orymbetova, A. A. Ablash, and Zh A. Abish. "Functional whey-based drinks with grape pomace extract and fruit juice." Journal of Almaty Technological University 145, no. 3 (2024): 26–38. http://dx.doi.org/10.48184/2304-568x-2024-3-26-38.

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Industrial waste leads to pollution and deterioration of the environment, as well as harming the living population and animals. Whey, being a by-product of milk processing, is a source of protein and nitrogenous compounds, carbohydrates, lipids, mineral supplements, vitamins, organic acids, enzymes and macro- and microelements. Amino acid content of whey is represented by amino acids of protein substances and free amino acids. The next valuable secondary raw material is grape pomace, which is practically not processed and becomes a factor of anthropogenic load, polluting the environment. Grape

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Krumov, Simeon, та Dimitar Sotirov. "ВRIEF POMOLOGICAL CHARACTERISTIC OF THREATENED FROM EXTINCTION LOCAL SWEET CHERRY CULTIVARS AND SOME FORMS OF UNIDENTIFIED ORIGIN". Fruit Growing Research 38 (22 грудня 2022): 20–25. http://dx.doi.org/10.33045/fgr.v38.2022.02.

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A brief pomological description of the sweet cherry cultivars ‘Pobeda’, ‘Kyustendilska Chrustyalka’, ‘Cherna Konyavska’ and ‘Mizia’, created in the early periods of the selection activity at the Institute of Agriculture in Kyustendil (50s - 70s of the last century) was made. Due to their low spread in the past already these cultivars are threatened with loss. All of them are characterized by large to very large, extremely tasty and firm fruits and have very good transportability. Some local forms of cherries of unknown origin, found as a result of scientific expeditions in the mountainous regi

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Books on the topic "Black cherry juice"

1

Publishing, Originalcoloringpages. Fun Cute and Stress Relieving Cherry Coloring Book: Find Relaxation and Mindfulness with Stress Relieving Color Pages Made of Beautiful Black and White Juicy Cherries with Mandala Pages for All Ages. Perfect Gag Gift Birthday Present or Holidays. Independently Published, 2019.

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