Freeze-drying has become an important technology used to extend shelf-life and to preserve
food nutritional quality. It is most recommended for high-value foods and those containing …

Freezing has a long history as an effective food preservation method, but traditional freezing
technologies have quality limitations, such as the potential for water loss and/or shrinkage …

Spray drying technique was used to fabricate Vitamin E loaded nanocapsules using Octenyl
Succinic Anhydride (OSA) modified starches as emulsifiers and wall materials. Several …

Flavonoids are a large group of plant secondary metabolites that are present in most plants,
and are vital for plant growth, development and protection. Among the many functions of …

The effects of freezing and frozen storage on bioactive compounds in fruit products have not
been completely elucidated, and the outcomes are often contradictory. Given the wide range …

Food shelf‐life extension is important not only to food manufacturers, but also to home
refrigeration/freezing appliance companies, whose products affect food quality and food …

In order to overcome the limitations of liquid-base emulsion system, beta-carotene
nanoemulsions stabilized by modified starch were spray-dried to powders after the …

Physicochemical stability and thermal degradation of vitamin E (VE) in nanoemulsions
fabricated by low energy emulsification method known as Emulsion Phase Inversion …

Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat
Treatments of Freeze-Dried Sour Cherry Mar Page 1 ISSN 1330-9862 original scientific paper …

The use of persimmon variety “Rojo Brillante”, has seen a great expansion in recent years.
Its production is associated with substantial amounts of post-harvest waste, therefore …