Polyphenol oxidase (PPO) is present in most higher plants, but also in animals and fungi.
PPO in plants had been summarized several years ago. However, recent advances in …

The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for
treatment of foods. Although the science of biomaterials exposed to high pressure started …

The chief intent of this review is to explain the different extraction techniques and efficiencies
for the recovery of protein from food waste (FW) sources. Although FW is not a new concept …

The increased consumers' interest in high quality foods with fresh-like sensory and additive
free attributes led to the development of non-thermal food processing technologies as …

Enzymatic browning is associated to the colour alteration and phenolic degradation of
minimally-processed fruits and vegetables. The main responsible is polyphenol oxidase …

Inactivation of deteriorative enzymes preserves the quality of fruits and vegetables and
extends the shelf-life of fruit juices. Ozonation and cold plasma treatment are recent …

UV light is one of a number of emerging non-thermal food processing technologies that can
be used in a broad range of applications producing food products with longer shelf-life, more …

Fresh juices are highly popular beverages in the global food market. They are perceived as
wholesome, nutritious, all‐day beverages. For a fast growing category of premium juice …

Various technologies have been evaluated as alternatives to conventional heating for
pasteurization and sterilization of foods. Ohmic heating of food products, achieved by …

In the last 2 decades high‐pressure processing (HPP) has established itself as one of the
most suitable nonthermal technologies applied to fruit products for the extension of shelf‐life …