The advanced developments in recent research including the biorefinery-based strategies
directed the scientific community to exploit the cashew apple for various needs and this …

In the recent past, non-thermal food processing methods have been promoted due to the
limitations associated with conventional thermal processing methods such as poor nutrient …

Fruit seeds are by-products of fruit processing industries which are rich in bioactive
compounds including phenolic compounds. In this study, the efficiency of the microwave …

Morinda citrifolia, known as noni, is a fruit whose processing results in the disposal of a large
amount of leaves with high phytotherapeutic value. This study presents an unprecedented …

Sensory parameters of food and beverages secured much importance with mounting
changes in diet preferences. The taste and flavour of these food groups are largely affected …

The growing popularity of soy proteins among vegans and vegetarians, owing to their high
protein content and widespread availability, has led to scientific studies on its various …

Improving the quality of apple juice by using hydrodynamically activated polymer flocculants in
the coagulation process Page 110 ─── Food Technology─── ─── Ukrainian Food …