The first step in the isolation and purification of bioactive compounds from plant material is
extraction. Extraction of secondary metabolites such as phenolic acids and flavonoids is …

Background Sustainable food supply is a primary concern for food industries, governments,
and international agencies worldwide. Food industries are under continuous pressure to …

Natural antioxidants are widely distributed in food and medicinal plants. These natural
antioxidants, especially polyphenols and carotenoids, exhibit a wide range of biological …

In recent years, consumers have been demanding convenient and healthy foods which have
'fresh‐like'characteristics while still being safe and a long shelf‐life. These requirements are …

Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

In recent years, fruits and vegetables have received considerable attention, as these
materials have been reported to contain a wide array of phytochemicals, which are claimed …

The use of bioactive compounds in different commercial sectors such as pharmaceutical,
food and chemical industries signifies the need of the most appropriate and standard …

Abstract Background Pulsed Electric Field (PEF) technology is a non-thermal approach
mainly used to preserve food with higher electrical conductivity, such as liquid or semi-liquid …

Phenolic compounds are well-known phytochemicals found in all plants. They consist of
simple phenols, benzoic and cinnamic acid, coumarins, tannins, lignins, lignans and …

In the past cold plasma is used for sterilization of sensitive materials and now it is extended
to food industries as a novel technology. For years cold plasma processing has been viewed …