This review gives an updated picture of each class of phenolic compounds and their
properties. The most common classification implies the subdivision of phenolics in two main …

This article has been corrected. The original version (PDF) is appended to this article as a
supplement. Background: The health benefits of organic foods are unclear. Purpose: To …

Alkaloids are a large cluster of molecules found in Mother Nature all over the world. They
are all secondary compounds and collection of miscellaneous elements and biomolecules …

Understanding the influence of processing operations such as drying/dehydration, canning,
extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the …

Small berry fruits are consumed because of their attractive colour and special taste, and are
considered one of the richest sources of natural antioxidants. Their consumption has been …

Blueberry cultivation has increased dramatically as production has shifted into new regions.
Blueberries are now widely available as food and also processed to be used in medicine …

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food
and makes it unappealing to consumers. The growing trend towards natural additives and …

Blueberries, besides having commonly-recognized taste properties, are also a valuable
source of health-promoting bioactive compounds. For several decades, blueberries have …

With the increase of consumers' awareness of the use of additives in foods and the attention
that functional foods have acquired in recent years, there is a need for the identification of …

Anthocyanins and tannins in blueberries, blackberries and black raspberries are susceptible
to degradation during processing, with juices showing the greatest losses due to physical …