Carotenoids are a diverse group of tetraterpenoid pigments that play indispensable roles in
plants and animals. The biosynthesis of carotenoids in plants is strictly regulated at the …

Stability of antioxidant compounds (AC) is always a challenging aspect in the food industry.
AC, by nature, can be easily degraded under exposure of different parameters …

Ultrasound was combined with ethanol to improve different aspects of carrot convective
drying, evaluating both processing and product quality. The ultrasound in water treatment …

Abstract Effects of high-humidity hot air impingement blanching (HHAIB) on peroxidase
(POD) and polyphenol oxidase (PPO) activities, ultrastructure, water distribution, drying time …

Abstract Effects of different drying methods (open-sun, shade, greenhouse, microwave
(300− 600 W), air-convective (60− 80° C) and freeze drying) on drying kinetics, biochemical …

The effects of different temperatures (4, 15, 25, and 35° C), package (vacuum and normal
pressure) and light/dark conditions on the quality changes of dried apricots during storage …

In current work, the evolution kinetic models of moisture, surface colour (L∗, a∗, and b∗),
natural pigment and non-enzymatic browning (NEB) of red pepper during hot air drying at …

Minas frescal cheese is extremely popular in Brazil, with high perishability and acceptability.
Among emerging technologies, ultrasound stands out for its satisfactory results regarding …

Abstract Effect of high-humidity hot air impingement blanching on photochemical
degradation kinetics (red pigments and ascorbic acid) and antioxidant capacity changes (2 …

In order to evaluate the influence of an abrasive pre-treatment and drying at 50° C, 60° C,
70° C of goji fruits (Lycium barbarum L.), changes in colour and carotenoids were studied …