Enzyme-Assisted Extraction of Antioxidative Phenols from Black Currant Juice Press Residues (Ribes nigrum)

2001 ◽  
Vol 49 (7) ◽  
pp. 3169-3177 ◽  
Author(s):  
Anne-Katrine Landbo ◽  
Anne S. Meyer
Keyword(s):  
Ribes Nigrum ◽  
Black Currant ◽  
Assisted Extraction ◽  
Enzyme Assisted Extraction

Fungus Spaeropsis Malorum peck. One of the currant stalk drying agents

2020 ◽  
Vol 62 ◽  
pp. 172-178
Author(s):  
S. E. Golovin
Keyword(s):  
Causative Agent ◽  
High Frequency ◽  
Frequency Of Occurrence ◽  
Ribes Nigrum ◽  
Black Currant ◽  
Causative Agents ◽  
Pear Trees ◽  
Red Currant

The article highlights the results of research carried out in 2019-2020 to study the reasons for the drying out of the stems of black currant (Ribes nigrum L.), red currant (Ribes rubrum L.) and golden currant (Ribes aureum L.). As a result of research, the fungus Sphaeropsis malorum Peck. in the first in Russia it was revealed from the drying stems of three types of black currants, red currants and golden currants. This  pathogen inhabited currant stems together with fungi from the genus Cytospora spp., causative agents of stem drying. On red currants, it was established that S. malorum was the main causative agent of branch drying, as indicated by the high frequency of occurrence (75.0-83.3 %) of this fungus on the affected stems, compared with species from the genus Cytospora spp. (16.7-33.3 %) and Phomopsis ribesia (25.0 %). Due to the fact that the cultivation of currants in the immediate vicinity of apple and pear trees leads to infection of plants with the fungus S. malorum, it is necessary to avoid planting currants in the vicinity of fruit-bearing seed gardens.

Enzyme-Assisted Extraction of Moniliformin from Extruded Corn Grits

2005 ◽  
Vol 53 (13) ◽  
pp. 5074-5078 ◽  
Author(s):  
Soo-Hyun Chung ◽  
Dojin Ryu ◽  
Eun-Kyung Kim ◽  
Lloyd B. Bullerman
Keyword(s):  
Assisted Extraction ◽  
Enzyme Assisted Extraction

Recovery of Biomolecules from Agroindustry by Solid-Liquid Enzyme-Assisted Extraction: a Review

2021 ◽  
Author(s):  
Elisa Hernández Becerra ◽  
Eduardo De Jesús Pérez López ◽  
Jhon Wilder Zartha Sossa
Keyword(s):  
Assisted Extraction ◽  
Solid Liquid ◽  
Enzyme Assisted Extraction

Anthocyanin-rich black currant (Ribes nigrum L.) extract affords chemoprevention against diethylnitrosamine-induced hepatocellular carcinogenesis in rats

2011 ◽  
Vol 22 (11) ◽  
pp. 1035-1046 ◽  
Author(s):  
Anupam Bishayee ◽  
Thomas Mbimba ◽  
Roslin J. Thoppil ◽  
Erzsébet Háznagy-Radnai ◽  
Péter Sipos ◽  
...  
Keyword(s):  
Ribes Nigrum ◽  
Black Currant ◽  
Hepatocellular Carcinogenesis

Detection of aflatoxin M1in milk, cheese and sour cream samples from Costa Rica using enzyme-assisted extraction and HPLC

2015 ◽  
Vol 8 (2) ◽  
pp. 128-135 ◽  
Author(s):  
Guadalupe Chavarría ◽  
Fabio Granados-Chinchilla ◽  
Margarita Alfaro-Cascante ◽  
Andrea Molina
Keyword(s):  
Costa Rica ◽  
Assisted Extraction ◽  
Sour Cream ◽  
Enzyme Assisted Extraction

scholarly journals Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum l.) and red currant (Ribes rubrum l.) cultivars

2012 ◽  
Vol 31 (2) ◽  
pp. 217 ◽  
Author(s):  
Todor Vulić ◽  
Ninoslav Nikićević ◽  
Ljubiša Stanković ◽  
Milovan Veličković ◽  
Marina Todosijević ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Ethyl Acetate ◽  
Sensory Evaluation ◽  
Chemical Characteristics ◽  
Ribes Nigrum ◽  
Black Currant ◽  
Fruit Spirits ◽  
Red Currant

Chemical characteristics of fruit spirits produced from three black currant cultivars (Malling Juel, Ometa, Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2 - 595.0 g/hl A. A) and amyl alcohols (74.2 - 204.8 g/hl A. A). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.

Sign in / Sign up

Export Citation Format

Share Document