Background Fruits are the rich source of bioactive compounds (vitamins, phenolics,
carotenoids, and flavonoids) attributing to the antioxidant potential. To make these fruits …

In this review, studies (n= 41) were searched in which the compounds and contents were
determined for whole fig fruit, peel, leaves and pulp, the types of fig-based products were …

Abstract Strawberry (cv. Senga Sengana) and raspberry (cv. Veten) were processed into
jams at 60, 85 or 93° C and stored at 4 or 23° C for 8 and 16 weeks. High processing …

The extensive use of chemical fertilizers is responsible for numerous environmental
problems including low food quality, soil degradation, and toxicity to beneficial living …

There is increasing interest in food use of black carrots because of the colour stability of the
anthocyanins and the substantial quantity of bioactive compounds. The influence of jam and …

Black carrot is indicated to play an important role in nutrition, as it comprises a variety of
health-promoting components, including polyphenols. The objective of the present study …

Storage conditions are important factors for jam quality. The objective of this study was to
monitor the physicochemical stability and sensorial profile of apricot jam during storage for …

Orange is highly nutritious and a source of phytochemical compounds. However, its by-
products are usually discarded. In this study, we evaluated the effect of orange peel (OP) …

BACKGROUND: Strawberry is one of the most highly consumed fruits worldwide. However,
it is highly a perishable fruit postharvest. OBJECTIVE: To assess the effect of dipping …

Pectin was extracted using 0.1 N HCl at 90° C for 120 min at pH 1.5 and 2.0 from pomelo
peel and characterized in this study. Influence of various concentrations of extracted pomelo …