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Państwowej Szkoły Wyższej w Białej Podlaskiej

Baza tworzona przez Bibliotekę Akademii Bialskiej im. Jana Pawła II.

Zapytanie: LUTEIN
Liczba odnalezionych rekordów: 1

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Tytuł pracy w innym języku: 997252009997.3522193-4126003Vitamin C and lutein content of northern highbush blueberry (Vaccinium corymbosum L.) juice processed using freezing and thawingJournal of Food Measurement and Characterization20192193-41262018/201910.1007/s11694-019-00172-xŻukiewicz-Sobczak, WiolettajuiceKopia dostępna w Sekcji Bibliometrii.FINAL_PUBLISHEDJuices produced on an industrial scale are largely devoid of pectin substances, and lack a significant part of their vitamins, carotenoids and polyphenols. In recent years, physical methods have been used for preliminary treatments prior to pressing, allowing the elimination of enzymatic treatment. This paper presents the results of a study on the effect of freezing and thawing, as a preliminary treatment, on the efficiency of pressing and on the quality of juice obtained from northern highbush blueberry. Preliminary treatment of pulp, consisting in its freezing and thawing, caused a notable (23.1%), but lower than that for enzymatic treatment (34.9%), increase in pressing efficiency relative to control samples. The highest content of lutein and vitamin C was obtained in juice acquired from pulp subjected to treatment consisting in its freezing and thawing prior to pressing. The application of enzymatic treatment caused a 26.9% increase in the content of juice extract, while the treatment consisting in freezing and thawing caused a 19.5% increase in the content of extract. Irrespective of the type of preliminary treatment applied, a degradation of l-ascorbic acid and an increase in the content of dehydro-l-ascorbic acid were observed in the juices produced. The method proposed permits the production of juices with health-promoting properties, due to the application of freezing as a preliminary treatment.northern highbush blueberryextractionfreezingluteinvitamin C : Oryginalny artykuł naukowyACZartykuł w czasopiśmie zagranicznym1.648IF : 99959940.0000040.000PUNKTACJA KBNPUNKTACJA MINISTERSTWALISTA FILADELFIJSKAIMPACT FACTOR40.000PUNKTACJA UWM : 009959.000 : Q : 003 : Vol. 13 : 2193-4134 : CC-BY
Szczegóły:
p-ISSN: 997252
p-ISSN: 009997.352
p-ISSN: 2193-4126
p-ISSN: 003
p-ISSN: Vitamin C and lutein content of northern highbush blueberry (Vaccinium corymbosum L.) juice processed using freezing and thawing
p-ISSN: Journal of Food Measurement and Characterization
p-ISSN: 2019
p-ISSN: 2193-4126
p-ISSN: 2018/2019
p-ISSN: 10.1007/s11694-019-00172-x
p-ISSN: Żukiewicz-Sobczak, Wioletta
p-ISSN: juice
p-ISSN: Kopia dostępna w Sekcji Bibliometrii.
p-ISSN: FINAL_PUBLISHED
p-ISSN: Juices produced on an industrial scale are largely devoid of pectin substances, and lack a significant part of their vitamins, carotenoids and polyphenols. In recent years, physical methods have been used for preliminary treatments prior to pressing, allowing the elimination of enzymatic treatment. This paper presents the results of a study on the effect of freezing and thawing, as a preliminary treatment, on the efficiency of pressing and on the quality of juice obtained from northern highbush blueberry. Preliminary treatment of pulp, consisting in its freezing and thawing, caused a notable (23.1%), but lower than that for enzymatic treatment (34.9%), increase in pressing efficiency relative to control samples. The highest content of lutein and vitamin C was obtained in juice acquired from pulp subjected to treatment consisting in its freezing and thawing prior to pressing. The application of enzymatic treatment caused a 26.9% increase in the content of juice extract, while the treatment consisting in freezing and thawing caused a 19.5% increase in the content of extract. Irrespective of the type of preliminary treatment applied, a degradation of l-ascorbic acid and an increase in the content of dehydro-l-ascorbic acid were observed in the juices produced. The method proposed permits the production of juices with health-promoting properties, due to the application of freezing as a preliminary treatment.
p-ISSN: northern highbush blueberry
p-ISSN: extraction
p-ISSN: freezing
p-ISSN: lutein
p-ISSN: vitamin C
e-ISSN: 99959940.0000040.000PUNKTACJA KBNPUNKTACJA MINISTERSTWALISTA FILADELFIJSKAIMPACT FACTOR40.000PUNKTACJA UWM
e-ISSN: 009959.000
e-ISSN: Q
e-ISSN: 003
e-ISSN: Vol. 13
e-ISSN: 2193-4134
e-ISSN: CC-BY
Charakterystyka formalna:
Praca recenzowana
Słowa kluczowe ang.: wyACZartykuł w czasopiśmie zagranicznym1.648IF^a997252^b99959940.0000040.000PUNKTACJA KBNPUNKTACJA MINISTERSTWALISTA FILADELFIJSKAIMPACT FACTOR40.000PUNKTACJA UWM^a009997.352^b009959.000^c009999.000^d009959.000201920192019Vitamin C and lutein content of northern highbush blueberry (Vaccinium corymbosum L.) juice proce00000379240000001478AOartykuł oryginalny naukowyPUBLIKACJAPEŁNA PUBLIKACJAAAartykuł w czasopiśmie z IF (wykaz MNiSW)AFILIACJA PODANAENGhttps://link.springer.com/article/10.1007/s11694-019-00172-xPRACA RECENZOWANA100^a2193-4126^bQ^e2193-4134^iX^jXY^kQ011140^a003^b003^c2019-09-12, 13:33^d2020-06-30, 11:53^e3521928906^f3424749086^aVitamin C and lutein content of northern highbush blueberry (Vaccinium corymbosum L.) juice processed using freezing and thawing^aJournal of Food Measurement and Characterization^a2019^bVol. 13^cissue 4^dp. 2521--2528^a2193-4126^b2193-4134^a2018/2019^a10.1007/s11694-019-00172-x^aŻukiewicz-Sobczak, Wioletta^cy^ajuice^aKopia dostępna w Sekcji Bibliometrii.^aFINAL_PUBLISHED^bCC-BY^cBEFORE_PUBLICATION^eOPEN_JOURNAL^aJuices produced on an industrial scale are largely devoid of pectin substances, and lack a significant part of their vitamins, carotenoids and polyphenols. In recent years, physical methods have been used for preliminary treatments prior to pressing, allowing the elimination of enzymatic treatment. This paper presents the results of a study on the effect of freezing and thawing, as a preliminary treatment, on the efficiency of pressing and on the quality of juice obtained from northern highbush blueberry. Preliminary treatment of pulp, consisting in its freezing and thawing, caused a notable (23.1%), but lower than that for enzymatic treatment (34.9%), increase in pressing efficiency relative to control samples. The highest content of lutein and vitamin C was obtained in juice acquired from pulp subjected to treatment consisting in its freezing and thawing prior to pressing. The application of enzymatic treatment caused a 26.9% increase in the content of juice extract, while the treatment consisting in freezing and thawing caused a 19.5% increase in the content of extract. Irrespective of the type of preliminary treatment applied, a degradation of l-ascorbic acid and an increase in the content of dehydro-l-ascorbic acid were observed in the juices produced. The method proposed permits the production of juices with health-promoting properties, due to the application of freezing as a preliminary treatment.^anorthern highbush blueberry^aextraction^afreezing^alutein^avitamin C
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