Thermal blanching is an essential operation for many fruits and vegetables processing. It not
only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also …

Electromagnetic waves are frequently used for food processing with commercial or domestic
type microwave ovens at present. Microwaves cause molecular movement by the migration …

The loss and/or modification of natural antioxidants during various food processing
techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment …

This study aimed to perform a systematic review on gluten-free bread formulations using
specific volumes as a quality indicator. In this systematic review, we identified 259 studies …

Although seaweeds exhibit many benefits as a food source, few studies have characterized
their sensory attributes. An expert nine-member panel developed a vocabulary with 25 …

Root vegetables have unique techno-functional and nutritional properties however, their use
in processed foods is limited to a few species, partially due to a lack of knowledge related to …

Dietary fiber-rich foods have been associated with numerous health benefits, including a
reduced risk of cardiovascular and metabolic diseases. Harnessing the potential to deliver …

The production of nanofibres (NF) from fresh carrots residue was investigated with a
mechanical process without using any pulping or bleaching chemicals. Refining with a PFI …

BACKGROUND Current dietary guidelines recommend five or more fruit, vegetable, and
legume servings per day. Often, these products are eaten cooked, resulting in organoleptic …

The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and
cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total …