Small berry fruits are consumed because of their attractive colour and special taste, and are
considered one of the richest sources of natural antioxidants. Their consumption has been …

Anthocyanins are a group of phenolic compounds responsible for red, blue and violet
colouration of many fruits, vegetables and flowers. The high content of these pigments is …

Different technologies commonly employed by the fruit processing industry affect the
phenolic content. This study aimed to establish the extent to which different processing …

The effects of different operating conditions on four extraction techniques were studied and
compared. The criteria analyzed were total phenol and flavonoid contents, individual …

The purpose of the study was to determine the effects of high pressure processing (HPP;
400–600 MPa, 20° C, 1.5 or 3 min) and heat treatment (HT; 85° C for 2 min) of strawberry …

The impact of high pressure processing (HPP) at 300 or 500 MPa for 1, 5 or 15 min at 0 or
50° C and thermal processing (TP) at 90° C for 15 min on the quality of strawberry purée …

Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol
oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition …

We studied the effect of high pressure processing (HPP)(400, 450, 500, and 600 MPa/5
min/20° C) and thermal pasteurization (85° C/1 min) on anthocyanins, non-anthocyanin …

An electronic nose (E-nose) and an electronic tongue (E-tongue) have been used to
characterise strawberry juices based on different processes (ie Microwave Pasteurisation …

The safety, shelf life, and quality of fresh cow milk treated using industrial High-Pressure
Processing (HPP) treatment at 600 MPa for 10 min was studied to identify the novelty of this …