Antioxidant activity in bee products: A review
M Martinello, F Mutinelli - Antioxidants, 2021 - mdpi.com
Bee products have been used since ancient times both for their nutritional value and for a
broad spectrum of therapeutic purposes. They are deemed to be a potential source of …
broad spectrum of therapeutic purposes. They are deemed to be a potential source of …
Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review
A Sridhar, M Ponnuchamy, PS Kumar… - Environmental Chemistry …, 2021 - Springer
Food wastage is a major issue impacting public health, the environment and the economy in
the context of rising population and decreasing natural resources. Wastage occurs at all …
the context of rising population and decreasing natural resources. Wastage occurs at all …
Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality
H Scepankova, CA Pinto, V Paula… - … Reviews in Food …, 2021 - Wiley Online Library
Honey is a natural food of worldwide economic importance. Over the last decades, its
potential for food, medical, cosmetical, and biotechnological applications has been widely …
potential for food, medical, cosmetical, and biotechnological applications has been widely …
[HTML][HTML] Probing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice
Sonication and dielectric barrier discharge (DBD) plasma are sustainable emerging food
processing technologies. The study investigates the impact of sonication, DBD-plasma, and …
processing technologies. The study investigates the impact of sonication, DBD-plasma, and …
Thermal degradation of antioxidant compounds: Effects of parameters, thermal degradation kinetics, and formulation strategies
Stability of antioxidant compounds (AC) is always a challenging aspect in the food industry.
AC, by nature, can be easily degraded under exposure of different parameters …
AC, by nature, can be easily degraded under exposure of different parameters …
Ultrasonication for honey processing and preservation: a brief overview
Honey is a food product consumed all over the world. Besides its nutritional properties,
honey presents antibacterial, antioxidant, and wound-healing properties. To ensure that the …
honey presents antibacterial, antioxidant, and wound-healing properties. To ensure that the …
Physicochemical properties, total phenolic content, and antioxidant activity of chestnut, rhododendron, acacia and multifloral honey
The aim of this study is to investigate the physicochemical properties, antioxidant activities,
and total phenolic contents of the plateau (multifloral), chestnut, rhododendron, and acacia …
and total phenolic contents of the plateau (multifloral), chestnut, rhododendron, and acacia …
Recent insights on the role of various food processing operations towards the development of sustainable food systems
Chronic hunger and malnutrition will eventually result from the population's rapid growth. It is
unlikely to succeed in tackling the rising challenges of delivering sustainable food for all …
unlikely to succeed in tackling the rising challenges of delivering sustainable food for all …
Analysis of elements and physicochemical and microbial properties of Iranian honeys
Honey is one of the most valuable food products, which, in addition to its nutritional value,
also has therapeutic properties. In our study, the physicochemical (Brix, viscosity, free acid …
also has therapeutic properties. In our study, the physicochemical (Brix, viscosity, free acid …
Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice
The present work was designed to study the impact of dielectric barrier discharge (DBD)
plasma, ultrasound (US), and thermal treatment on the functional, rheological, and microbial …
plasma, ultrasound (US), and thermal treatment on the functional, rheological, and microbial …