Sour cherry — Ingredient · Foodgeist

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Sour cherry — Ingredient · Foodgeist

What science says

compound effect

“Our gas chromatography-mass spectrometry method--developed for the simultaneous quantitation of mono-, di-, and trisaccharides, sugar alcohols, caboxylic and amino acids, measured as their trimethylsilyl-(oxime) ether/ester derivatives, from one solution by a single injection, prepared in the presence of the fruit matrix--has been extended/utilized for special purposes.”

sugar, sugar alcohol, and carboxylic acid → identified and quantified → sour cherry, apple, and ber fruits

Simultaneous Identification and Quantification of the Sugar, Sugar Alcohol, and Carboxy...DOI →2004DOI

compound effect

“The increasing sour cherry pulp concentration in yoghurt resulted in increasing pH and whey separation, whereas the values of the other parameters, total solid, fat, protein, ash, titratable acidity and viscosity decreased.”

sour cherry pulp → increased → pH of yoghurt

The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, p...DOI →2012DOI

compound effect

“The increasing sour cherry pulp concentration in yoghurt resulted in increasing pH and whey separation, whereas the values of the other parameters, total solid, fat, protein, ash, titratable acidity and viscosity decreased.”

sour cherry pulp → decreased → total solid of yoghurt

The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, p...DOI →2012DOI

compound effect

“The increasing sour cherry pulp concentration in yoghurt resulted in increasing pH and whey separation, whereas the values of the other parameters, total solid, fat, protein, ash, titratable acidity and viscosity decreased.”

sour cherry pulp → decreased → fat of yoghurt

The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, p...DOI →2012DOI

compound effect

“During storage, total phenolic contents and antioxidant activity in yoghurts ranged from 20 to 81 μg gallic acid equivalent per mg of sample and from 48% to 86%, respectively.”

sour cherry pulp → increased → total phenolic content of yoghurt

The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, p...DOI →2012DOI