Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …

Nowadays, food industries are concerned about satisfying legal requirements related to
waste policy and environmental protection. In addition, they take steps to ensure food safety …

Ultrasound is sound waves above 20 kHz that can be used as a nonthermal
''green''technology for agri‐food processing. It has a cavitation effect, causing bubbles to …

Color of a food is one of the major factors influencing its acceptance by consumers. At
presently synthetic dyes are the most commonly used food colorant in food industry by …

Anthocyanins are high-value compounds, and their use as functional foods and their natural
colorant have potential health benefits. Anthocyanins seem to possess antioxidant …

With an increasing emphasis on food safety and public health, there is an ongoing effort to
develop reliable, non-invasive methods to assess the freshness of diverse food products …

This study investigated the digestive stability of anthocyanins (ACNs) and their interaction
with three pectin fractions—water-soluble pectin (WSP), cyclohexanetrans-1, 2-diamine tetra …

In this work different oenological techniques, used at semi-industrial scale, were applied for
their effect of deconstructing the polysaccharide network of the cells of the grape during the …

There is ample evidence regarding the health benefits of red wine consumption due to its
content of phenolic compounds, as an alternative to improve the state of health and prevent …

The incomplete absorption of dietary folate makes it crucial to understand how food matrices
affect folate bioaccessibility. Bioavailability encompasses bioaccessibility, which depicts the …