Coloring compounds are widely applied to manufacturing foods and beverages. The
worldwide food market is replacing artificial colorants with natural alternatives, given the …

Consumers currently demand more nutritious food, which is minimally processed and
naturally produced. Flavonoids are one of the major plant metabolites found throughout the …

Evaluating and predicting date fruit quality during cold storage is critical for ensuring a
steady supply of high-quality fruits to meet market demands. The traditional destructive …

Nowadays, more and more researchers engage in studies regarding the extraction of
bioactive compounds from natural sources. To this end, plenty of studies have been …

Bioactive compounds and healthful nutrient-rich fresh fruits and vegetables enrich our lives
with nutrition and health. Discoloration due to enzymatic browning is one of the serious …

Abstract Higher Temperature Short Time pasteurization (HTST) is favoured in dairy plants
over other pasteurization techniques. Since the HTST approach preserves vitamins and …

One of the nonthermal methods is the atmospheric pressure cold plasma (APCP). In this
study, the effect of cold plasma on the reduction of Escherichia coli bacteria and qualitative …

The aim of the present study is to develop a new industrial process for the continuous-flow
extraction of virgin olive oil (VOO) using the non-thermal ultrasound (US) and pulsed electric …

Abstract Development of the concept of electroporation opened new perspectives for
promising applications in food technology. Treatment of foods with pulsed electric fields …

Dates are subjected to postharvest losses in quality and quantity caused by water loss,
fermentation, insect infestation, and microbial spoilage during storage. Cold storage is the …