Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …

Abstract “Food processing 4.0” concept denotes processing food in the current digital era by
harnessing fourth industrial revolution (called Industry 4.0) technologies to improve quality …

Lignin, a by-product of processing lignocellulosic materials, has a polyphenolic structure
and can be used as an antioxidant directly or synergistically with synthetic types of …

Assays of total antioxidant capacity (TAC) are popular in the analysis of food products. This
review presents the most popular assays of TAC and their limitations, databases of TAC of …

Seafood processing creates enormous amounts of side-streams. This review deals with the
use of seafood side-streams for transformation into valuable products and identifies suitable …

Berries are highly regarded as flavorful and healthy fruits that may prevent or delay some
chronic diseases attributed to oxidative stress and inflammation. Berries are low in calories …

Ginger (Zingiber officinale Rosc.) is a spice, medicinal and cosmetic plant that has been
known for centuries. It can be used in dried, fresh, marinated or candied form, and is also an …

Opuntia fruits are recognized for their richness in nutrients and in bioactive compounds,
being also highly appreciated by consumers as a juice. Nevertheless, without further …

Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture,
ease of consumption, and their functional properties. In addition, consumers increasingly …

Infants and young children have diverse dietary needs, so conducting a detailed analysis of
the food they consume in terms of antioxidant activity and the content of antioxidant …