Roselle (Hibiscus sabdariffa L.), as an edible flower, has long provided an array of positive
effects on human health. This benefit is a result of phenolic compounds that are naturally …

To find the most optimal green valorization process of food by-products, sugar beet (Beta
vulgaris L.) leaves (SBLs) were freeze-dried and ground with/without liquid nitrogen (LN), as …

Water activity (aw) influences the growth of fungi as well as the biosynthesis of ochratoxin A
(OTA). The objective of this study was to obtain the critical storage conditions at which coffee …

Water activity is one of the main factors in limiting the growth of microbial cells and
regulating the level of spoilage in foods. Water activity has been proven to be a principal …

The aim of this study was to encapsulate hibiscus aqueous extract, which has valuable
content in anthocyanins with antioxidant activity. For this purpose, assays were realized …

The antioxidant activity of the natural phenolic extracts is limited in particular food systems
due to the existence of phenolic compounds in glycoside form. Acid hydrolysis post …

This study evaluated the thermal degradation kinetics of total monomeric anthocyanins
(TMA) from in-natura purple corn cob and the recovery of bioactive compounds from their by …

Citrus fruits are one of the main crops worldwide. Its industrialization, primarily juice
production, produces large amounts of byproducts, composed of seeds and peels, that can …

Nixtamalized corn flour (NCF) has gained favor worldwide due to the growing popularity of
Mexican cuisine. This research evaluates the effect of the amount of calcium hydroxide (Ca …

Thermodynamic analysis is a useful instrument for understanding the state of adsorbed
water molecules and their influence on the physical and chemical stability of packaging …