The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health
benefits resulting from their consumption. Due to their high perishability and seasonality …

Brassica spp. are excellent sources of bioactive compounds. These vegetables are usually
processed in the home, or by catering and food service industries, on the basis of …

In this work, high-hydrostatic pressure (HHP) treatments of 650 MPa at different processing
times (3, 7, 15 and 30 min) were applied on beetroot slices (var. Red cloud) as an alternative …

Shiitake mushrooms are unique in their porous structure, which could be affected by various
chemical/physical changes during freeze-drying process. In this work, rehydration …

The influence of processing (freezing at− 196° C in liquid N 2, FN sample; freeze-drying at−
50° C and 30 Pa, FD sample; and convective drying at 60° C and 2 m/s, CD sample) on …

The effect of ultrasound-assisted osmotic dehydration (UOD) prior to infrared drying (IR) on
the drying time and quality properties of dried Pakchoi stems was studied. Results …

Many consumers perceive the bitter taste or other sensory characteristic of vegetables as
unpleasant, posing a challenge to dietary recommendations aiming to increase vegetable …

The effects of the dehydration level and freezing method on ice crystal size, cell membrane
damage, and mechanical properties of dehydrofrozen carrots were studied. Cell membrane …

Abstract Effects of freezing (at− 20,− 80 and− 196° C) before convective drying (at 50° C and
a flow rate of 1 m/s) on microstructure, texture, total polyphenol content (TPC) and …

Fruits and vegetables are plant derived products which can be consumed in its raw form
without undergoing processing or conversion. Fresh-cut fruits and vegetables (FFV) are …