Dec 15, 2025 · This study investigated the biotransformation of free and bound polyphenols in kiwifruit juice fermented by single LAB strains (LA3 or LP2) and the mixed culture ALP2 (LA3 + …

New processing options that are now being tested by different researchers include low temperature extraction, hot air-vacuum drying, high-pressure processing, UV-treatment, …

In particular, different techniques are used to remove polyphenols from kiwifruit juices during processing and storage.

Feb 19, 2019 · In the present investigation, the effects of two UHPH treatments performed at 200 MPa for 2 and 3 cycles were investigated on the microbiological stability, color, viscosity, and …

A fruit’s storage condition and period are important factors that influence its hardness, sweetness, and chemical composition. It was previously reported the changes in total phenolic content, …

The impact of different drying methods on antioxidant activity, polyphenols, vitamin C and rehydration characteristics of Kiwifruit

The impact of different drying methods on antioxidant activity, polyphenols, vitamin C and rehydration characteristics of Kiwifruit Food Bioscience ( IF 5.9 ) Pub Date : 2022-06-02 , DOI: …

Aug 4, 2025 · This study aimed to investigate the effects of intermittent ozone treatment (21.4 mg/m3, applied for 0, 1, 3, or 5 h weekly) on ROS metabolism, the antioxidant defense …

Aug 27, 2021 · Abstract The present study aimed to evaluate the effect of fermentation and gastrointestinal digestion of three kinds of fermented kiwifruit pulps with different Lactobacillus …

This research indicated that UHP treated NFC kiwifruit juice has a higher retention rate of color,nutrition,aroma and antioxidant activity at 4 ℃ for 3 weeks than that of HTST processing …

Abstract: The objective of the study was to investigate the effect of high-intensity ultrasound processing (0, 4, 8, 12 and 16 min at 400 W, 25 kHz frequency) on the total phenolics, …