2015
DOI: 10.1016/j.ifset.2015.06.014
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Ultrasound-accelerated debittering of olive fruits

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Cited by 23 publications
(17 citation statements)
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“…The total phenolic contents of Kombucha and Kombucha analogues beverages from DS were measured spectrophotometrically according to Folin–Ciocalteu colorimetric method (Habibi, Golmakani, Mesbahi, Majzoobi, & Farahnaky, ) with slight modifications. Briefly, 1 mL of sample was mixed with 2.5 ml of Folin‐Ciocalteu reactive solution (10%, v/v) and mixture left to remain still at room temperature for 5 min.…”
Section: Methodsmentioning
confidence: 99%
See 1 more Smart Citation
“…The total phenolic contents of Kombucha and Kombucha analogues beverages from DS were measured spectrophotometrically according to Folin–Ciocalteu colorimetric method (Habibi, Golmakani, Mesbahi, Majzoobi, & Farahnaky, ) with slight modifications. Briefly, 1 mL of sample was mixed with 2.5 ml of Folin‐Ciocalteu reactive solution (10%, v/v) and mixture left to remain still at room temperature for 5 min.…”
Section: Methodsmentioning
confidence: 99%
“…The total phenolic contents of Kombucha and Kombucha analogues beverages from DS were measured spectrophotometrically according to Folin-Ciocalteu colorimetric method (Habibi, Golmakani, Mesbahi, Majzoobi, & Farahnaky, 2015) with slight modifications.…”
Section: Determination Of Polyphenol Contentmentioning
confidence: 99%
“…The total phenolic content (TPC) was measured by Folin–Ciocalteu based on the method described by Habibi, Golmakani, Mesbahi, Majzoobi, and Farahnaky (2015). Kombucha tea was then mixed with the 0.75 ml of Folin–Ciocalteu (10% w/w in distilled water) and was kept in the dark at ambient temperature for 10 min.…”
Section: Methodsmentioning
confidence: 99%
“…The procedure described by Habibi et al (2015) was pursued to determine total flavonoid content (TFC) of kombucha teas. Briefly, 0.5 ml of kombucha teas and 0.5 ml of methanol were mixed with 0.1 ml of 10% AlCl 3 , 0.1 ml of 1 M CH 3 CO 2 K, and 2.8 ml of distilled water.…”
Section: Total Flavonoid Contentmentioning
confidence: 99%
“…Color parameters of L * a * b * were determined for the samples at the beginning and at the end of the storage period following the method described by Habibi et al, (2015). In the L * a * b * coordinate system, the L * value represents brightness varying from 0 (black) to 100 (white), while a * value varies from −100 (greenness) to +100 (redness), and the b * value varies from −100 (blueness) to +100 (yellowness).…”
Section: Oxidative Stability Of Olive Oil Incorporated With Spirulinamentioning
confidence: 99%