Assays of total antioxidant capacity (TAC) are popular in the analysis of food products. This
review presents the most popular assays of TAC and their limitations, databases of TAC of …

The increasing consumer trends for zero to minimally-processed safe foods have boosted
the trend of non-thermal processing technologies. The adaptation of non-thermal pre …

In recent years, traditional high‐temperature food processing is continuously being replaced
by nonthermal processes. Nonthermal processes have a positive effect on food quality …

The impact of gum arabic (GA)(10 and 15% w/v) on the quality and postharvest‐shelf life of
strawberry at storage condition of 4±1° C for 10 days were evaluated. Significant (p<. 05) …

A circular economy promotes a world-friendly style of economic development, and the main
aim is a closed-loop cycle of “resource-production-consumption-regeneration” economic …

Anthocyanins are a group of phenolic compounds responsible for red, blue and violet
colouration of many fruits, vegetables and flowers. The high content of these pigments is …

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 …

The effect of high pressure processing (HPP) at 200 to 600 MPa for 2.5 or 5 min on
physicochemical properties (color, pH, titratable acidity, total soluble solids content/TSSC …

This study was aimed at monitoring changes in the quality of strawberry purée preserved by
high pressure processing (HPP) and thermal pasteurization (TP) during cold storage (6° C) …

High hydrostatic pressure (HHP) could be assessed as an unconventional method to ensure
the stability of food quality. Pressure not only extends the shelf life of food by partly …