The consumption of fruit juices has been increasingly growing all over the world. The
clarification process is considered as one of the most important stages in fruit juice …

Unripe grapes (UGs) are a waste product of grapevine cultivation and an emerging source
of several compounds, such as organic acids, phenolic compounds, vitamins and mineral …

Thermosonication is a process that can be used as an alternative to thermal pasteurization
by combining mild temperature and ultrasound treatments. This study evaluated the effects …

Abstract The verjuice sample (14.5±0.2% total soluble solid [TSS] content) was concentrated
(at 102±2° C evaporation temperature) until reach 50% TSS content by applying ohmic …

Unripe grapes with sour taste can be processed into various products such as verjuice and
sour grape sauce. They have gained popularity because of increasing consumers' demands …

Verjuice is the unfermented juice obtained from unripe grape berries, typically thinned fruit
that is normally discarded. Despite a long history of use as a food ingredient, verjuice does …

In this study the feasibility of incorporation of probiotic microcapsules coated with
fragmented yeast cell wall in grape juice was evaluated during 60 days at 4° C …

Grapes are known to contain high quantity of polyphenolic compounds, including caffeic,
coumaric and ferulic acids esterified with tartaric acid, to yield caftaric, coutaric and fertaric …

In this study, the effects of marination liquids (MLs) prepared using koruk juice (25% and
50%) and dried koruk pomace (1% and 2%) with or without additives [salt (1%) and thyme …

Turkey is considered the gene centre of the vine, and it has remained one of the most
important trading centres of viticulture and grape-based foods for a long time. The grapes …