The flavonoids are compounds synthesized by plants, and they have properties such as
antioxidant, anticancer, anti‐inflammatory, and antibacterial, among others. One of the most …

Background Diets rich in phenolics are associated with multiple health benefits. The majority
of related studies have focused nearly exclusively on soluble free and conjugated phenolics …

Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different
applications in food industry. PEF technology is therefore a valuable tool that can improve …

Recently many review papers regarding antioxidants from different sources and different
extraction and quantification procedures have been published. However none of them has …

Fruits are among the main natural sources of phenolic compounds (PC). These compounds
exert important antioxidant properties primarily associated with the presence of hydroxyl …

Twenty‐five years ago, it was found that a significant fraction of the starch present in foods is
not digested in the small intestine and continues to the large intestine, where it is fermented …

During the last decades, many novel techniques of food processing have been developed in
response to growing demand for safe and high quality food products. Nowadays, consumers …

Citrus fruits belong to the Rutaceae family, which comprises sweet oranges, sour and bitter
oranges, mandarins, lemons, limes, grapefruit, pomelo, citrons, etc, and a wide range of …

Non-thermal emerging technologies in the sector of food processing have often been cited
by researchers as an alternative to conventionally heat treatments for food processing in …

Lifestyles have changed the eating norm of people leading to chronic and degenerative
maladies. In fact, prevailing use of highly processed and convenient-to-eat foods have …