Food is subjected to various thermal treatments during processes to enhance its shelf-life.
But these thermal treatments may result in deterioration of the nutritional and sensory …

Background Food irradiation is a non-thermal, energy-efficient, non-chemical and physical
method of food preservation in which the food is exposed to various ionizing and non …

Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables
are described around the world. Fruit and vegetables and lactic fermented products both …

Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because
of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as …

This review aimed to investigate the technological potential of grape pomace for application
in the meat industry, approaching the compounds of interest and presenting the challenges …

This study aimed to evaluate the potential of centrifugal block cryoconcentration (CBCC) at
three cycles applied to fresh calafate juice. The fresh juice and cryoconcentrate at each …

Postharvest disease is a pivotal issue worldwide that causes notable losses of vegetables
and fruits. Although a variety of treatments exist for the control of pathogen-induced …

Abstract Effect of hydrodynamic cavitation (HC) processing on pH,° brix, separation index,
viscosity and color properties, retention of nutritional bioactive compounds (Vitamin-C, total …

Blends combine advantageous characteristics of each species, resulting in products with
different flavors and nutritional substances. Moreover, transforming them into powder …

Osteoarthritis (OA) is the most common and prevalent degenerative disorder of the joints. To
manage OA using a dietary approach, it is crucial to have accurate knowledge of the …