The Maillard reaction (MR) occurs widely during food manufacture and storage, through
controlled or uncontrolled pathways. Its consequences are ambiguous depending on the …

Fruits and fruit products are an essential part of the human diet. Their health benefits are
directly related to their content of valuable bioactive compounds, such as polyphenols …

Litchi fruit were exposed to 0.7 PPM hydrogen water (HW) before storage at 25±1℃. HW
treatment delayed the pericarp browning and maintained the total soluble solids (TSS) of …

El objetivo de esta investigación fue determinar la cinética de degradación de la vitamina C
y el efecto del escaldado sobre el color de la pulpa de mango de hilacha edulcorada con …

Plants are a valuable source of drugs for cancer treatment. Daucus carota has been
investigated for its health properties. In particular, Daucus carota L. subsp. Sativus, the …

Abstract The impact of Pulsed Electric Field (PEF) processing pre-treatment on the texture
and kinetics of in vitro starch digestibility of French fries made from two potato cultivars …

Postharvest low-temperature storage is the main strategy for extending the shelf life of peach
fruit, but unsuitable low temperatures are susceptible to induced chilling injury for peaches …

Food products undergo enzymatic and non-enzymatic browning due to reactions among
amino acids and proteins with simple/complex carbohydrate, oxidized phenolic clusters, and …

The effect of microwave assisted and conventional water blanching of mango (Mangifera
indica) under two different blanching scenarios, High Temperature Short Time (HTST) and …

The aim of this study was to determine the polyphenols, glucosinolates and ascorbic acid
content as well as antioxidant activity of beverages on the base of apple juice with addition …