Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be
used as food colorants due to their range of colors, innocuous nature, and positive impact on …

The present review shows an update of the researches carried out in the last three years on
foods to decontaminate them from mycetes and mycotoxins by means of electromagnetic …

To optimize the properties of native potato starch and to broaden its application in the food
field, it was treated by electron beam irradiation (EBI) with different irradiation doses (6, 12 …

As a traditionally used packaging material, natural cellulose-based paper has poor barrier
properties to water and oxygen, which severely limits its wide application in food packaging …

Jujube jam is a high-value product with versatile attributes, capable of undergoing
pretreatment to prolong its shelf life while preserving its sensory and nutritional qualities. In …

Quality of raspberry fruit experiences a rapid decline after harvest due to its vulnerable
texture and high moisture content. Application of calcium chloride (CaCl2) combined with …

Ultrasound-assisted extraction (UAE) was used to recover hydroxytyrosol and tyrosol from
olive pomace, a residue generated by the olive oil industry. The extraction process was …

Foodborne illnesses are major public health concerns affecting many people across the
globe. Post-harvest wastage due to microbial contamination is a major cause for food loss in …

Berries are widely consumed in different forms (fruits, juice, jams, dried and candied
berries), and contain high amounts of phenolic compounds providing several health …

The purpose of this study was to investigate the effects of electron-beam (e-beam) irradiation
(0, 0.3, 0.4, and 0.5 kGy) on fruit firmness, total soluble solids (TSS), and active oxygen …