Trehalose is a nonreducing disaccharide composed of two glucose molecules linked by α, α‐
1, 1‐glycosidic bond. It is present in a wide variety of organisms, including bacteria, fungi …

The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health
benefits resulting from their consumption. Due to their high perishability and seasonality …

Micro matrix solid phase dispersion (micro-MSPD) was optimized by response surface
methodology for the extraction of polyphenols from the peel of twelve traditional and eight …

Fruit crops are valuable commodities considering both processed as well as pre‐processed
products. Current consumer trends have created a huge demand for fruit‐based products to …

In recent years, the consumption of pastry and bakery products has grown considerably, and
consumers are increasingly tempted to choose products from an organoleptic point of view …

Recent studies suggest that nanocelluloses may help protect frozen foods' structure, thereby
preserving quality parameters during storage. This study examined the impact of …

Apple peel is considered as a valuable by-product obtained during processing of apples. It
is a rich source of phytonutrients and dietary fiber, thereby indicating its significant potential …

This study aimed to identify equivalent processing conditions using ultrasound (US), pulsed
electric fields (PEF), and high-pressure processing (HPP) for shelf-life extension and to …

Apples are rich sources of ursolic acid (UA) and oleanolic acid (OA) which are the major and
most prominent triterpenes in the peel of an apple. Pentacyclic triterpenes are ideal …

Edible ingredients derived from phenolic bioactive enriched fruits such as apple can be
integrated into food formulations to improve overall human health‐relevant functionalities …