Texture analysis is a well-established analytical technique in the food industry for evaluating
the mechanical and physical characteristics of both raw ingredients and finished products …

Polysaccharides present in grapes interact with wine sensory-active compounds
(polyphenols and volatile compounds) via different mechanisms and can affect wine …

Background Ultraviolet (UV) radiation modulates secondary metabolism in the skin of Vitis
vinifera L. berries, which affects the final composition of both grapes and wines. The …

Blanching pretreatment plays an essential role in fruits and vegetables processing to obtain
excellent final products. The purpose of current work was to characterise the texture, cell …

The effects of ripeness on the physicochemical properties and pulsed vacuum drying
characteristics of Thompson seedless grapes have been explored. Grape berries were …

The present work investigates the effect of solar drying methods on the color and textural
attributes of Khalas dates at three ripening stages (khalal, rutab and tamr) and evaluates …

A new pretreatment method using high humidity hot air impingement blanching (HHAIB)
followed by pulsed vacuum drying (PVD) was employed for Thompson seedless drying. The …

Skin and seed grape extracts of three red varieties (Merlot, Tannat, and Syrah) at different
stages of ripening were studied for their total phenolic content (TPC) by using the Folin …

The aim of this work was to determine the impact of using independently berry density and
diameter as sorting methodologies on important physicochemical parameters affecting the …

Aim: In this study, ripening and heterogeneity in density-sorted berries were investigated,
with the aim of more clearly understanding the kinetics of water uptake and sugar, acid and …