Is phytic acid (IP6) an undesirable constituent for vegetables and foods? This question is
getting harder to answer. Phytic acid contributes to mineral/protein deficiency, but also …

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

In this chapter, we discuss the influence of the processing methods on the content of
phenolic compounds in fruits and vegetables. The intake of fruits and vegetables based …

Lifestyles have changed the eating norm of people leading to chronic and degenerative
maladies. In fact, prevailing use of highly processed and convenient-to-eat foods have …

Over last decade an increasing interest for antioxidants in foods has arisen. The healthy
properties of antioxidants related to the prevention of degenerative diseases are the main …

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

Consumption of natural, fresh plant produce rich in phytochemicals and antioxidants has
been reported to overcome some of the degenerative diseases that affect humans. However …

In vitro mutagenesis by means of gamma irradiation can be used to produce economically
improved mutants. Gamma irradiation was used to induce biochemical changes in a …

Bioactive compounds from plant sources are generally categorized as natural antioxidants
with well-known health benefits. The health-promoting characteristics of natural antioxidants …

The purpose of this research was to evaluate the effect of cold atmospheric pressure gas
phase plasma treatment on anthocyanins and phenolic acids in sour cherry Marasca juice …