Trehalose is a nonreducing disaccharide composed of two glucose molecules linked by α, α‐
1, 1‐glycosidic bond. It is present in a wide variety of organisms, including bacteria, fungi …

The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health
benefits resulting from their consumption. Due to their high perishability and seasonality …

In this study, it was aimed to determine the bioactive compounds and volatile aroma
compounds of the sour cherry vinegar, and to investigate the usability of concentrated juice …

Drying is among the most important processes and the most energy-consuming techniques
in the food industry. Dried food has many applications and extended shelf life. Unlike the …

Sour cherry (Prunus cerasus L.) is rich in polyphenols which are known to be protective
agents against several diseases. Polyphenols are highly sensitive against temperature, pH …

Anthocyanins and other polyphenols are responsible for the positive effects that
consumption of tart cherries and their products has on human health. However, instability of …

The phenolics were extracted and purified from brown rice and twenty-seven compounds
were identified, including six phenolic acids, four phenolic acid glycosides, and eight …

Electrohydrodynamic is one of the new methods of drying with low energy consumption,
which has attracted much attention from the investigators in recent years. In this study, the …

Reduction of bioactive compounds sensitive to heat, light and oxygen could be attributed to
drying. The effectiveness of microwave pretreatment at 525 or 420 W and the ohmic heating …

To investigate the relationship between reducing sugars and phenolic retention of brown
rice after enzymatic extrusion, reducing sugars, total phenolic content, total antioxidant …