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10.1016/J.FBIO.2019.100445

The efficiency of various encapsulating wall-materials on the stability and the characteristics of polyphenols in mulberry juice microparticles were studied.

Maltodextrin or gum Arabic with whey proteins as wall-material blends increased the stability and physiochemical characteristics of mulberry microparticles

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10.18811/IJPEN.V5I03.7

The present study assesses the feasibility of noni and mulberry as a raw substrate for the production of probiotic noni and mulberry juice by lactic acid bacteria (Lactobacillus plantarum SK-3 and Pediococcus acidilactici M-3).

An Insight into the Approaches to Target Begomoviruses: RNAi Perspective

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10.1111/IJFS.14121

Six phenolic acids and tannic acid are added to fresh mulberry juice to enhance the colour.

The effects of six phenolic acids and tannic acid on colour stability and the anthocyanin content of mulberry juice during refrigerated storage

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10.1080/09168451.2019.1580135

Male BALB/c mice received a diet supplemented with mulberry juice freeze-dried powder (MFP) or not for 3 weeks.

Mulberry juice freeze-dried powder attenuates the disease severity by the maintaining of colon mucosa in mice with DSS-induced acute colitis

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10.1111/1750-3841.14935

We investigated the influence of both the clarification by ultrafiltration membranes with 100 or 18 kDa molar weight cut-off (MWCO) and subsequent storage on phenolic properties and color of mulberry juice (MJ).

A Comparative Study of the Effects of Ultrafiltration Membranes and Storage on Phytochemical and Color Properties of Mulberry Juice.

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10.1016/J.FBIO.2019.100419

In addition, copigmentation of anthocyanins in mulberry juice with (+)-catechin significantly reduced the loss of anthocyanins during pasteurization (80 °C for 15 min).

Copigmentation of cyanidin 3-O-glucoside with phenolics: Thermodynamic data and thermal stability

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10.1016/J.LWT.2019.108503

To explore strategies for improving polyphenols retention in hot processed food, the effects of heat treatment time-temperature combinations and β-cyclodextrin addition on the extractable polyphenols in mulberry juice-enriched dried minced pork slices were studied.

The effects of thermal processing and β-cyclodextrin on extractable polyphenols in mulberry juice-enriched dried minced pork slices

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10.18805/AJDFR.DR-1435

The present study assesses the feasibility of noni and mulberry as a raw substrate for the production of probiotic noni and mulberry juice by lactic acid bacteria (Lactobacillus plantarum SK-3 and Pediococcus acidilactici M-3).

Probiotic Potential of Noni and Mulberry Juice Fermented with Lactic Acid Bacteria

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10.1080/10942912.2019.1646272

ABSTRACT Two hundred and seventy six mulberry juice samples were analyzed by high-performance liquid chromatography with diode-array detection quadrupole time-of-flight tandem mass spectrometry to identify the major polyphenols in the representative mulberry fruit cultivar Da10.

Phenolic profiles and antioxidant capacities of mulberry (Morus atropurpurea Roxb.) juices from different cultivars

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Mulberry Juice
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What is/are Mulberry Juice?

Mulberry Juice - The efficiency of various encapsulating wall-materials on the stability and the characteristics of polyphenols in mulberry juice microparticles were studied. [1] The present study assesses the feasibility of noni and mulberry as a raw substrate for the production of probiotic noni and mulberry juice by lactic acid bacteria (Lactobacillus plantarum SK-3 and Pediococcus acidilactici M-3). [2] Six phenolic acids and tannic acid are added to fresh mulberry juice to enhance the colour. [3] Male BALB/c mice received a diet supplemented with mulberry juice freeze-dried powder (MFP) or not for 3 weeks. [4] We investigated the influence of both the clarification by ultrafiltration membranes with 100 or 18 kDa molar weight cut-off (MWCO) and subsequent storage on phenolic properties and color of mulberry juice (MJ). [5] In addition, copigmentation of anthocyanins in mulberry juice with (+)-catechin significantly reduced the loss of anthocyanins during pasteurization (80 °C for 15 min). [6] To explore strategies for improving polyphenols retention in hot processed food, the effects of heat treatment time-temperature combinations and β-cyclodextrin addition on the extractable polyphenols in mulberry juice-enriched dried minced pork slices were studied. [7] The present study assesses the feasibility of noni and mulberry as a raw substrate for the production of probiotic noni and mulberry juice by lactic acid bacteria (Lactobacillus plantarum SK-3 and Pediococcus acidilactici M-3). [8] ABSTRACT Two hundred and seventy six mulberry juice samples were analyzed by high-performance liquid chromatography with diode-array detection quadrupole time-of-flight tandem mass spectrometry to identify the major polyphenols in the representative mulberry fruit cultivar Da10. [9]