High hydrostatic pressure processing (HPP) is a non-thermal pasteurization technology
which has already been applied in the food industries. Besides maintaining the food safety …

Bioactive compounds have remarkable biological activities for health, nutrition, and food
preservation. However, these compounds are chemically unstable maily when exposure at …

Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises
eight oil‐soluble compounds: four tocopherols, namely, α‐, β‐, γ‐, and δ‐tocopherols; and …

It has long been recognized that the antioxidants present in fresh plant materials may be
very different to those we ingest via our foods. This is often due to the use of food processing …

Clean-label foods have gained a lot of attention since it meets consumers' interests in
minimally processed food having a minimal number of ingredients and free from artificial …

To investigated the effects of thermosonication (TS) on blueberry juice quality. The raw juice
(RJ), pasteurized juice (60° C, 30 min, PJ), and TS treated juice (20 kHz, 200 W, 400 W, and …

To study the impacts of thermosonication (TS), the spinach juice treated with TS (200 W, 400
W, and 600 W, 30 kHz, at 60±1° C for 20 mint) were investigated for bioactive compounds …

Sustainable food supply has gained considerable consumer concern due to the high
percentage of spoilage microorganisms. Food industries need to expand advanced …

Anthocyanins have received considerable attention for the development of food products
with attractive colors and potential health benefits. However, anthocyanin applications have …

Functional nutrition, which includes the consumption of fruit juices, has become the field of
interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to …