Introduction to Mulberry Juice
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The efficiency of various encapsulating wall-materials on the stability and the characteristics of polyphenols in mulberry juice microparticles were studied.
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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).
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Six phenolic acids and tannic acid are added to fresh mulberry juice to enhance the colour.
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Male BALB/c mice received a diet supplemented with mulberry juice freeze-dried powder (MFP) or not for 3 weeks.
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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).
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In addition, copigmentation of anthocyanins in mulberry juice with (+)-catechin significantly reduced the loss of anthocyanins during pasteurization (80 °C for 15 min).
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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.
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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).
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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.
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