Maillard reactions lead to changes in food color, organoleptic properties, protein
functionality, and protein digestibility. Numerous different strategies for controlling Maillard …

Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance
drying process and improve quality of dried products. In current work, the influence of …

Abstract Background The working group “Food Technology and Safety” of the DFG Senate
Commission on Food Safety (SKLM) deals with new technologies which are being …

Polyphenol oxidase, a copper-containing metalloprotein, catalyzes the oxidation of phenolic
compounds to quinones, which produce brown pigments in wounded tissues. This …

Background Ohmic heating (OH) is a novel method of heating various food materials
efficiently, instantly and volumetrically. The quick and volumetric heating during OH results …

Enzymatic browning is the second largest cause of quality loss in fruits and vegetables.
Methods to prevent browning are the subject of a great deal of research in the field of the …

The Maillard reaction between reducing sugars and amino acids is a common reaction in
foods which undergo thermal processing. Desired consequences like the formation of flavor …

Ohmic heating, also known as Joule heating, electrical resistance heating, and direct
electrical resistance heating, is a process of heating the food by passing electric current. In …

Background Watermelon juice has gained a lot of consumer interest in recent years due to
its richness in phytochemical lycopene and its high antioxidant activity. The water activity of …

This review provides an overview of recent research on electrotechnologies applied to the
valorization of bioresources. Following a comprehensive summary of the current status of …