10 Apr 2025
A scientific study conducted in Lahore compares thermal pasteurization and high-pressure processing on cherry juice. Results highlight superior nutritional, microbiological and sensory outcomes using HPP technology under controlled storage conditions.
03 Apr 2025
Chile invests in frozen cherries to reduce waste and enhance exports with growing demand and new markets such as the US, Europe and China, the sector is expanding rapidly, offering opportunities to Chilean producers and strengthening the food supply chain.
21 Feb 2025
A recent study from Greece compared different research to analyse the concentration of phenolic components of the cherry and its by-products, as well as the extraction techniques used.
28 Jan 2025
Countries such as Serbia can successfully utilise waste by transforming it into biochar. Due to its special structure, biochar is able to adsorb and immobilise enzymes useful for the degradation of toxic substances.
24 Jan 2025
For the research raw materials and generally accepted standard, physico-chemical, special organoleptic and correlation-regression analysis and statistical-mathematical planning methods of experiments were used to determine the properties of frozen products.
01 Oct 2024
Attraverso un'analisi cinetica della reazione di metanolisi, i ricercatori sono riusciti a modellare il processo utilizzando due modelli: uno basato su una reazione pseudo-primo ordine e l'altro sul comportamento auto-catalitico del meccanismo di reazione (CRM-AB).
25 Sep 2024
National producers of tart cherries and cranberries are reacting against a revision proposal by the U.S. Food and Drug Administration, which introduces radical changes in the classification of certain foods, including these nutrient-rich fruits.
19 Feb 2024
When several extraction methods are combined, the purity and yield of the extract are improved. The pulsed electric field technique is a fast and effective method to break the cell membrane with electricity, thus facilitating the extraction of bioactive compounds.
30 Jan 2024
Research has examined the impact of using cherry juice and pomace in beer. The results of chemical analyses show that the addition of these elements increases the concentration of phenolic compounds in beers and consequently also the antioxidant activity.
25 Jan 2024
A common alternative to fresh consumption is its employment in the production of a wide range of food items. Combining bioactive components and essential acids contained in cherry seeds, a positive repercussion in both economic and environmental terms is desirable.
