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Development of Fruit Dahi (Yoghurt) Fortified with Strawberry, Orange and Grapes Juice
Strawberry Orange Grapes Juice
2016/6/1
Dahi or yoghurt is the most popular milk product owing to its particular physical, nutritional, microbiological and organoleptic properties. The research was conducted to prepare fruit yoghurt fortifi...
Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves
DPPH Folin-Ciocalteau method Fragaria vesca Rubus fructicosus Rubus ideaus FRAP HPLC ORAC
2014/2/25
The total phenolic content (Folin-Ciocalteu method), free radical scavenging ability expressed as DPPH value, ferric reducing antioxidant capacity (FRAP), and oxygen radical absorbance capacity (ORAC)...
Subcellular Localization of Alcohol Acetyltransferase in Strawberry Fruit
strawberry alcohol acetyltransferase (AAT) miniprotoplast
2009/7/7
The first step of the extraction of alcohol acetyltransferase (AAT) from fruits is usually achieved by preparation of free-cells with enzymatic maceration of tissues. The free-cells from strawberry ti...
Thioester Production and Thioalcohol Specificity of Alcohol Acetyltransferase in Strawberry Fruit
strawberry volatiles ester
2009/7/7
Nineteen main volatile esters were detected from the headspace of strawberry fruit cv. Toyonoka, twelve of which were aliphatic esters which included abundant amounts of methyl butanoate and methyl he...
Production of Anthocyanins by Habituated Cultured Cells of Nyoho Strawberry（Fragaria ananassa Duch.）
habituation strawberry cell culture
2009/6/17
Cultured leaf cells of Nyoho strawberry (Fragaria ananassa Duch.) produced 4 times more anthocyanins than fruit, with additions of 2.0 mg/l of 1-naphthalenacetic acid (NAA) and 0.2 mg/l of benzyladeni...
Study of Trehalose Addition on Aroma Retention in Dehydrated Strawberry Puree
trehalose flavour retention dehydration process
2009/3/19
In order to improve the quality of dehydrated fruit products, the influence of the addition of two sugars (sucrose and trehalose) on the retention of aroma components during dehydration of strawberry ...
Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems
strawberry aroma compounds starch GC-MS sensory evaluation
2014/3/10
In the food industry, the addition of flavours is used to reinforce the aroma profile of different goods. However, interactions between starch and aroma compounds can occur, and this can impact upon a...
Strawberry jams: influence of different pectins on colour and textural properties
pectin strawberry jam low-calorie strawberry jam anthocyanins texture
2014/3/10
Colour and texture are very important quality properties of all foods. In this work, the influence was investigated of different types of pectin on colour and textural properties in strawberry jams an...
High Oxygen Treatment Increases Antioxidant Capacity and Postharvest Life of Strawberry Fruit
antioxidant capacity volatile compounds high oxygen atmosphere
2009/3/3
The antioxidant capacity, total phenolics, volatile compounds, and postharvest quality of strawberry fruit were evaluated after storage in high oxygen atmospheres (40, 60, 80, and 100 kPa) during 14 d...
Fruit Quality of New Early Ripening Strawberry Cultivars in Croatia
strawberry vitamin C polyphenols antioxidant capacity
2009/2/18
In this research fruit quality of seven early ripening strawberry cultivars (Clerry, Maya, Alba, Miss, Camarosa, Queen Elisa and Elsanta) during successive harvesting periods has been investigated. Th...
