It has long been recognized that the antioxidants present in fresh plant materials may be
very different to those we ingest via our foods. This is often due to the use of food processing …

The by-products generated from the processing of fruits and vegetables (F&V) largely are
underutilized and discarded as organic waste. These organic wastes that include seeds …

Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit
products by inactivating microorganisms and enzymes. On the other hand, heat treatments …

Background Sous vide is a low-temperature long-time technique performed under vacuum
conditions. This technique is being followed for various food products such as fruits …

Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled
temperature, offering improved taste, texture and nutritional values along with extended …

Cruciferous vegetables such as kale contain various health-promoting phytochemicals, and
leaves rejected from harvesting could be a valuable source of phytochemicals. Conventional …

The effect of boiling, steaming, microwaving, cooking in a combi oven and using the sous-
vide method under tested thermal conditions on the various properties of broccoli and …

This study was performed to evaluate different by-products of broccoli (Brassica oleracea
var. italica) production (leaf, inflorescence and stem) as sources of valuable bioactive …

The aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp.,
or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0%(w/v), and to assess the effect …

Brassica spp. are excellent sources of bioactive compounds. These vegetables are usually
processed in the home, or by catering and food service industries, on the basis of …