Trehalose is a nonreducing disaccharide composed of two glucose molecules linked by α, α‐
1, 1‐glycosidic bond. It is present in a wide variety of organisms, including bacteria, fungi …

As the most widely consumed fruit in the world, apple (Malus domestica Borkh.) fruits
provide a high level of phenolics and have many beneficial effects on human health. The …

Freeze-drying has become an important technology used to extend shelf-life and to preserve
food nutritional quality. It is most recommended for high-value foods and those containing …

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 …

The potential of NIRS was investigated on both apples and purees to (i) examine factors
involving quality variability (variety, agricultural practice, cold storage, puree mechanical …

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 …

Drying of coacervates can cause various stresses which may lead to the damage of the
outer layer membrane, aggregation, and poor rehydration properties. Gelatin/pectin …

Abstract Trehalose (α-d-glucopyranosyl-(1→ 1)-α-d-glucopyranoside) is a non-reducing
disaccharide composed of two glucose molecules linked by an α, α-1, 1-glycosidic bond. It …

Increasing epidemiological and experimental data now emphasize that a diet rich in
vegetables and fruits confers many health benefits. Functional products containing elevated …

The production of coffee leaf tea (Coffea arabica) in El Salvador and the influences of
processing steps on non-volatile compounds and volatile aroma-active compounds were …