The current trend for substituting synthetic compounds with natural ones in the design and
production of functional and healthy foods has increased the research interest about natural …

African eggplants (Solanum aethiopicum L.) are a rich source of bioactive compounds and
functional constituents that are beneficial to human health. However, the short shelf life of …

The total phenolic content, anthocyanins, phenolic acids, antioxidant capacity and α-
amylase inhibitory activity of black (Aydin Siyahi), purple (Kadife Kemer) and white (Trabzon …

Physico-chemical traits of three eggplant genotypes (“Tunisina”,“Buia” and “L 305”) were
evaluated before and after two cooking treatments (grilling and boiling). Different genotypes …

DR2B and DR2C extracts, obtained by ethanolic maceration of peel from commercially and
physiologically ripe aubergine berries, were studied for the antioxidative cytoprotective …

Pulsed vacuum osmotic dehydration (PVOD) is a widely used technique for reducing
moisture content and water activity in biological products. This study aimed to analyze the …

Herein, we investigated the effects of various cooking methods (steaming, boiling, roasting,
grilling, and microwaving) on the color parameter, physicochemical characteristics …

The influence of simultaneous combination of microwave and steam cooking on contents of
specific phytochemicals, carbohydrate and antioxidant activity of purple sweet potatoes …

Black rice is a functional food due to its higher protein, fiber, iron, antioxidant compounds,
and other health benefits than traditional rice. The ultrasonic (US) pretreatments (10, 20, and …

Partial replacement of sodium chloride by potassium and calcium chlorides has been
proposed as a strategy for reducing the sodium content of osmodehydrated eggplant. The …