Background Sous vide is a low-temperature long-time technique performed under vacuum
conditions. This technique is being followed for various food products such as fruits …

Research on the content of polyphenolic compounds in fruits and vegetables, the extraction
of bioactive compounds, and the study of their impact on the human body has received …

The effect of incorporating Ag-chitosan nanocomposites into chitosan coatings on the quality
of fresh-cut melon over 13 d at 5° C has been studied. The respiration rate of fresh-cut melon …

Vegetables from the family Brassicaceae are excellent sources of bioactive phytochemicals
and may reduce the risk of chronic diseases. Cooking of vegetables can improve the …

Brassica vegetables are of great interest due to their antioxidant and anti-inflammatory
activity, being responsible for the glucosinolates (GLS) and their hydroxylated derivatives …

The impact of cooking methods (boiling, microwaving, griddling and frying in olive and
soybean oils) on nutritional composition (protein, minerals, fat, carbohydrates, fibre, fatty …

Brassica spp. are good sources of bioactive substances, which are known to have beneficial
health effects. The objective of this work was to evaluate the effect of different cooking …

Brassica vegetables have been shown to have antioxidant capacities due to the presence of
carotenoids, flavonoids and vitamins. This study evaluates the influence of different …

The antimicrobial and antioxidant properties, among others, of plant essential oils (EOs) to
preserve the quality of fruit and vegetables have been widely studied. Nevertheless, little is …

Chronic kidney disease represents a global problem together with other so-called 'lifestyle-
related diseases'. Unlike the healthy population, for the patients with impaired kidney …