Stability of antioxidant compounds (AC) is always a challenging aspect in the food industry.
AC, by nature, can be easily degraded under exposure of different parameters …

The market of functional foods has experienced a huge growth in the last decades due to the
increased consumers' awareness in a healthy lifestyle. Dried fruits constitute good snacks, in …

This study aimed to investigate the influence of drying temperatures (20, 40, 60, 80, and
100° C) followed by 12 months-storage under normal-atmosphere (conventional), nitrogen …

The characterization of phenolic fingerprints in common gluten-free flours is still scarce.
Total phenolic and anthocyanin contents, antioxidant capacity and the entire phenolic profile …

Understanding the kinetics of changes in the quality attributes and enzyme activity of coffee
leaves during storage is essential to preparing high-quality coffee leaf tea. In the present …

Purple rice is a source of bioactive antioxidants for rice consumers. Loss of the major
antioxidant compounds after a range of cooking processes was evaluated by measuring the …

Sea buckthorn (Hippophaė rhamnoides L.) is recognized as a valuable source of vitamin C
and antioxidants, frequently used as nutraceuticals and cosmeceuticals. In the present …

Anthocyanins, which are natural pigments and nutraceuticals, can be extracted from plant
materials using enzyme-assisted methods. However, the enzymes used are often …

The effects of gamma radiation (0, 1, 2 and 3 kGy) were used to evaluate the stability and
thermal degradation kinetics of anthocyanins, as well as the stability of total phenolic …

The present study was focused on optimization of microwave roasting (300–900 W, 0–15
min) of black rice to enhance the functional and quality attributes. Physico-functional …