Color and texture are important quality characteristics and major factors affecting sensory
perception and consumer acceptance of foods. pH has an important effect on pigments (eg …

Affected by micro-organisms and endogenous enzymes, fish are highly perishable during
storage, processing and transportation. Efficient evaluation of fish freshness to ensure …

Effect of pH on the chlorophyll degradation and visual green colour loss in blanched green
peas were studied at 70, 80, 90 and 100° C in buffered solutions of pH 5.5, 6.5 and 7.5. The …

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …

The green colour of vegetables changes considerably during heat treatments like blanching.
Green beans from two different countries and growing seasons, and the stems and florets of …

Mango purée is a byproduct of the current production processes (such as freeze‐drying,
dehydration) after the product shaping stage or grades II and III mangoes. Currently, fruit bar …

“Grey-box” modelling combines the use of first-principle based “white-box” models and
empirical “black-box” models, offering particular benefits when:(a) there is a lack of …

The effect of moist hot air treatment applied to broccoli florets was studied in order to
maintain quality and phytochemical compounds during postharvest storage at 4° C …

Traditional medicine system plays an important role in rural areas. It is based on knowledge,
skills and information about the plants or plant parts to be used for different purposes …

The effect of reciprocating agitation thermal processing (RA-TP) on quality of canned beans
was evaluated in a lab-scale reciprocating retort. Green beans were selected due to their …