[go: up one dir, main page]

Kallel et al., 2023 - Google Patents

Effect of enzymatic treatments and microfiltration on the physicochemical properties and antioxidant activities of two Tunisian prickly pear juices

Kallel et al., 2023

Document ID
8279445862508867075
Author
Kallel F
Chaibi Z
Neifar M
Chaabouni S
Publication year
Publication venue
Process Biochemistry

External Links

Snippet

Prickly pear has attracted domestic and international industries' attention owing to its nutritional and health benefit potentials. However, consumption of prickly pear juices is limited by many factors which are addressed essentially through processing methods. The …
Continue reading at www.sciencedirect.com (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes

Similar Documents

Publication Publication Date Title
Weber et al. Influence of fruit juice processing on anthocyanin stability
Laorko et al. Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice
Aadil et al. Thermosonication: A potential technique that influences the quality of grapefruit juice
do Amaral Souza et al. Thermosonication applied on camu–camu nectars processing: Effect on bioactive compounds and quality parameters
Inada et al. High hydrostatic pressure processing affects the phenolic profile, preserves sensory attributes and ensures microbial quality of jabuticaba (Myrciaria jaboticaba) juice
Danalache et al. Enzyme-assisted extraction of fruit juices
Kallel et al. Effect of enzymatic treatments and microfiltration on the physicochemical properties and antioxidant activities of two Tunisian prickly pear juices
El-Sharnouby et al. Liquid sugar extraction from date palm (Phoenix dactylifera L.) fruits.
Zhao et al. Korla pear juice treated by ultrafiltration followed by high pressure processing or high temperature short time
Lamanauskas et al. Impact of pulsed electric field treatment on juice yield and recovery of bioactive compounds from raspberries and their by-products
Sardao et al. Effect of high-pressure processing to improve the safety and quality of an Quercus acorn beverage
CN108041388B (en) Processing technology of alcohol-free fermented grape beverage
Amobonye et al. Pear juice clarification using polygalacturonase from Beauveria bassiana: Effects on rheological, antioxidant and quality properties
Thirumdas et al. Pulsed electric field applications for the extraction of compounds and fractions (fruit juices, winery, oils, by-products, etc.)
US20200170283A1 (en) Cannabis extract and juice having improved shelf life and methods thereof
Rogerson et al. Alternative processing of port-wine using pectolytic enzymes procesado alternativo del vino de oporto usando enzimas pectolíticos procesado alternativo do viño de oporto usando enzimas pectolíticos
Mena et al. The impact of processing and storage on the (poly) phenolic fraction of pomegranate (Punica granatum L.) juices
Selvanathan et al. A statistical study of factors affecting natural biovinegar fermentation from pineapple peel waste
Sangeeta et al. New Food Product Development from Citrus Fruits
Soto-Maldonado et al. Enzyme-assisted extraction of phenolic compounds
KR100622666B1 (en) Production Method of Jujube Cactus Fruit Juice Extracts and Dairy Products Containing Juice Extracts
Le et al. Improved microfiltration of Opuntia cactus cladode juice by enzymatic treatment
KR100519089B1 (en) Preparation and Compositions of Mixed Fruit and Vegetable Juices According to Ultrafiltration Conditions
Mushtaq et al. Novel extraction technologies
Masouleh et al. Comparison of microbial loads and bioactive compounds of the grape juice samples treated by ultrasonication and thermal pasteurization