Agri-food waste (AFW) and by-products represent sources of phytochemicals, such as
phenols and antioxidant compounds that can be used as functional ingredients in animal …

The effect of storage temperature on the degradation of total phenolic content (TPC) and
antioxidant activity in hardy kiwifruit (Actinidia arguta) puree was investigated at …

Bioactive components of fruit and vegetables play an important role in scavenging free
radicals and protect the body from degenerative diseases. A kinetic study was conducted to …

Changes of phenolic profiles and antioxidant activity of litchi pericarp during storage at 4° C
for seven days and at room temperature (RT) for 72 h were evaluated in this study. The …

The aim of this study was to determine the effect of the temperature of convection and freeze–
drying of wild strawberry Fragaria vesca L. fruits on the drying kinetics and on selected …

Understanding the kinetics of changes in the quality attributes and enzyme activity of coffee
leaves during storage is essential to preparing high-quality coffee leaf tea. In the present …

In this study, some biochemical properties (total soluble solid content, pH, acidity,
antioxidant activity) and contents of biological compounds (vitamin C, total phenolics, total …

In the present study, effect of storage temperature (25°, 35° and 45° C) and light
(with/without aluminum foil) on betalain content, color stability and bioactive compounds of …

The effects of gamma radiation (0, 1, 2 and 3 kGy) were used to evaluate the stability and
thermal degradation kinetics of anthocyanins, as well as the stability of total phenolic …

In the last few decades, researchers have found blueberry leaves to be an interesting source
of different phenolic compounds, and drying is an important part of their postharvest and …