Thermal blanching is an essential operation for many fruits and vegetables processing. It not
only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also …

It has long been recognized that the antioxidants present in fresh plant materials may be
very different to those we ingest via our foods. This is often due to the use of food processing …

Background Ohmic heating (OH) is a novel method of heating various food materials
efficiently, instantly and volumetrically. The quick and volumetric heating during OH results …

Stimulated by their multifaceted functions and actions, carotenoids have been among the
most investigated food components, producing a voluminous, complicated, and sometimes …

This review provides an overview of recent research on electrotechnologies applied to the
valorization of bioresources. Following a comprehensive summary of the current status of …

Research on the content of polyphenolic compounds in fruits and vegetables, the extraction
of bioactive compounds, and the study of their impact on the human body has received …

The applicability of ohmic heating, as a volumetric heating technique, has been explored in
various sectors of the food industry. The use of ohmic heating for essential oil extraction is …

Background The application of physical (thermal and non-thermal) treatments in
combination with biocontrol agents for the control of postharvest fungi has achieved …

Background Ohmic heating (OH), an alternative technique to conventional heating method,
is a process in which food acts as an electrical resistor and converts electrical energy into …

Fresh watermelon juice was treated at 90° C by hot‐water (HW) and ohmic (OH) treatment
(with SS: 316 electrodes) for 15, 30, 45 and 60 sec. PPO activity was reduced to 36.15 and …