Abstract Background Pulsed Electric Field (PEF) technology is a non-thermal approach
mainly used to preserve food with higher electrical conductivity, such as liquid or semi-liquid …

The high oil content of nuts and its fatty acid profile with biological proprieties positively
affect blood lipids and lipoproteins. Nuts are low in saturated and high in unsaturated fatty …

Vegetable oils and essential oils are widely used products for their nutritional, sensory, and
therapeutic properties. The extraction of these oils is a fundamental process in the …

Wheat malt has been widely used in food industry as an important source of endogenous
enzymes, such as amylases. However, malting is a time-consuming process. Thus, this work …

Algae have emerged as a promising renewable resource for bioactive compounds
extraction, driven by the increasing demand for sustainable bioproducts. Green extraction …

In this study, the impact of kernel grade on the physicochemical quality, fatty acids, and
volatile compounds of cashew nut oil was assessed. The oil samples were obtained from …

The current demand for healthy and sustainable foods has encouraged the development of
new alternatives even in traditional products. Improved foods may be produced by reducing …

The effect of pulsed electric fields (PEF) at different field strengths (0.62, 1.25, 1.875 kV/cm)
and frequencies (25, 50, 100 Hz) on total lipid extraction from hoki roe was investigated …

The studies expounding on the effects of storage conditions on texture changes are limited.
The researchers have been proposing methods to measure pecan texture instrumentally …

Pistachios are contaminated with pathogenic and spoilage microorganism from harvesting
to packaging resulting in quality degradation and safety issues. Disinfection of the pistachio …