The cyanobacterium Arthrospira platensis, spirulina, is a source of pigments such as
phycobiliprotein and phycocyanin. Phycocyanin is used in the food, cosmetics, and …

The Arrhenius equation has been widely used as a model of the temperature effect on the
rate of chemical reactions and biological processes in foods. Since the model requires that …

The high contents of bioactive compounds make the pumpkin fruit an important crop for the
development of novel functional foods for improving food security, nutrition and health. This …

Abstract Changes in the contents of carotenoids and their true retentions (% TR) during the
production of puree of Cucurbita moschata 'Menina Brasileira'and of Cucurbita maxima …

In current work, the evolution kinetic models of moisture, surface colour (L∗, a∗, and b∗),
natural pigment and non-enzymatic browning (NEB) of red pepper during hot air drying at …

Introduction. Food processing significantly lowers the quality of fruits and vegetables, which
is a major concern for the food industry. Micronutrients are particularly affected, and among …

In this study, the effect of selected thermal operations applied during processing of pumpkins
of the cultivar Butternut Rugosa of the species Cucurbita moschata as well as hybrid grey …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

Abstract β-Carotene is a nutraceutical that acts as a coloring agent and as pro-vitamin A, but
its incorporation into foods is limited because of its hydrophobicity and low chemical stability …

To investigate color quality in a systematic way, it is necessary to objectively measure color,
as well as pigment concentration. The variation of anthocyanins content, chromatic …