Over the past few decades, there has been a resurgence in the clinical use of honey as a
topical wound treatment. A plethora of in vitro and in vivo evidence supports this resurgence …

Minimally processed refrigerated (MPR) fruits and vegetables are an important and rapidly
developing class of MPR foods. These convenience foods are being produced by unique …

This work investigates the effectiveness of various combinations of honey treatments at
different concentrations (0 mL/L, 50 mL/L, 100 mL/L and 150 mL/L) and soy protein isolate …

This study investigated the effects of various concentrations (10% and 12%, w/w) of
persimmon marmalade and puree used in yogurt production. The antioxidant capacity …

Edible coatings are an innovative solution for food producers and suppliers looking for
healthy alternatives that would be appealing to consumers seeking for ready-made products …

The aim of this study was to investigate the ability of carboxymethylcellulose (CMC)
containing Astragalus honey (Astragalus gossypinus) to control rancidity and microbial …

The functionality of A loe vera gel and honey (10% v/v) for quality improvement of fresh‐cut
papaya was evaluated individually as well as in combination with chemical dip containing …

Abstract Hydrogen peroxide (H 2 O 2) is a major antibacterial activity-associated biomarker
in honey. Measurement of endogenous H 2 O 2 in honey is of great value in prediction of the …

Fresh-cut apple slices (FAS) are prone to browning and microbiological safety issues. This
study investigated the synergistic effects of cold plasma (CP) treatment and honey coating …

Abstract 'Rojo Brillante'is an important variety of persimmon that after removal of the
astringency with high levels of CO 2, maintains firmness and sweetness, making possible its …