In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

Blueberries are a popular fruit with an attractive flavor and color, as well as health benefits.
These health benefits have been attributed to the important number of bioactive compounds …

Reverse osmosis (RO) is a pressure driven membrane process which has been widely
applied and recognized as the leading technology of desalination process. Improvement in …

This study aimed to evaluate the effect of cooking (boiling, steaming, and frying) on
polyphenols, flavonoids, carotenoids and antioxidant activity of six edible leaves. The total …

Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because
of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as …

Simultaneous fruit juice concentration and preservation of the heat-sensitive sensorial and
nutritional components is a challenging topic in food processing. Forward-osmosis (FO) …

As emerging membrane technologies, forward osmosis (FO) and membrane distillation
(MD), which work with novel driving forces, show great potential for liquid food …

The concentration and reconstitution processes of grape juices can result in losing
compounds associated with beverage quality. In this context, three tanks containing 50,000 …

Response surface methodology has been used to optimize the extraction conditions for total
phenolics and carotenoids from leaves of Centella asiatica. Solvent concentration (30 …

Forward osmosis (FO) technology has drawn increasingly research interests in juice
concentration due to its great advantages in producing high-quality concentrated juice …