This review article introduces nutrition and functional food ingredients, explaining the widely
cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these …

Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products,
possessing important nutritional benefits for human health. During fruit and vegetable …

Although atmospheric cold plasma is well known for nonthermal inactivation of
microorganisms on surfaces, few studies examine its application to liquid food within a …

Consumers increasingly demand convenience foods of the highest quality in terms of
natural flavor and taste, and which are free from additives and preservatives. This demand …

The present study was undertaken to assess the effect of high pressure treatments and
conventional thermal processing on antioxidant activity, levels of key antioxidant groups …

Colour, flavour and texture are important quality characteristics of fruits and vegetables and
major factors affecting sensory perception and consumer acceptance of foods. Various …

As the complexity of the food supply system increases, the focus on processes used to
convert raw food materials and ingredients into consumer food products becomes more …

The impact of low-oxygen spiral-filter press technology combined with thermal
pasteurization (TP), pulsed electric field (PEF) and high pressure processing (HPP) on …

Fresh juices are highly popular beverages in the global food market. They are perceived as
wholesome, nutritious, all‐day beverages. For a fast growing category of premium juice …

The suitability of probiotic cultures as fruit juice supplements was examined by assessing
their acid tolerance and technological robustness. Survival of Lactobacillus and …