|
|
|
|
|
Didem P. Aykas and Luis Rodriguez-Saona
In this study, we introduce an approach for quickly profiling the nutritional content of fruit juices by using a portable Fourier transform mid-infrared (FT-IR) device. This method enables real-time prediction and simultaneous analysis of key components,...
ver más
|
|
|
|
|
|
|
|
|
Andrea Maria Patelski, Urszula Dziekonska-Kubczak and Maciej Ditrych
Throughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice fermenta...
ver más
|
|
|
|
|
|
|
|
|
Giandomenico Corrado, Alessandro Mataffo, Antonio P. Garonna, Rosa Rao and Boris Basile
The olive fruit fly Bactrocera oleae (Rossi, 1790) poses a significant threat to oliviculture worldwide, despite extensive chemical control measures. The susceptibility of olive (Olea europaea L.) to this pest varies among cultivars, with fruit size bein...
ver más
|
|
|
|
|
|
|
|
|
Nicole Roberta Giuggioli, Cristiana Peano and Luca Brondino
Fruit seed oils are of new interest due to their significant properties and can be a good opportunity to recover fruit waste. Actinidia arguta (baby kiwi) fruits are a novelty in the market and berries can be consumed with the peels. Due to their limited...
ver más
|
|
|
|
|
|
|
|
|
Sevinç Sener and Mehmet Hadi Cantemur
People often consume organic foods because they believe they are healthier and tastier foods. Agricultural products consumed by humans may contain harmful components such as chemical residues and heavy metals. The aim of this study is to compare the frui...
ver más
|
|
|
|