Anthocyanins are secondary metabolites and water-soluble pigments belonging to the
phenolic group, with important functions in nature such as seed dispersal, pollination and …

Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit
products by inactivating microorganisms and enzymes. On the other hand, heat treatments …

High-pressure processing (HPP) is a novel technology for the production of minimally
processed food products with better retention of the natural aroma, fresh-like taste, additive …

The aim of this review is to provide comprehensive information about non-thermal
technologies applied in fruit and vegetables (F&V) by-products to enhance their …

In the whole food production chain, from the farm to the fork, food manufacturing steps have
a large environmental impact. Despite significant efforts made to optimize heat recovery or …

Anthocyanins are secondary metabolites and water-soluble pigments belonging to the
phenolic group, with important functions in nature such as seed dispersal, pollination and …

This work examines the effect of HPP at 200 MPa/25° C/1 min (HPP-200) as pretreatment on
whole-peeled orange fruits from ordinary'Navel'and red-fleshed'Cara Cara'sweet oranges …

Fruits and vegetables easily occur decay and quality deterioration during post-harvest
storage. Although traditional fruit and vegetable preservation methods have been widely …

Fruits and fruit products are an essential part of the human diet. Their health benefits are
directly related to their content of valuable bioactive compounds, such as polyphenols …

Innovative and sustainable food preservation techniques are vital for enhancing food quality,
safety, and reducing environmental impact. In this review, the methods aligned with …