Dietary proteins and phenolic compounds are commonly co-existing components that
readily interact with each other to yield complexes in a wide range of food systems. The …

Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting
the attention of food scientists and nutritionists because of their nutraceutical properties. In …

Although the rates of many cancers are controlled in Western countries, those of some
cancers, such as lung, breast, and colorectal cancer are currently increasing in many low …

Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different
applications in food industry. PEF technology is therefore a valuable tool that can improve …

Background The growing demand for nutritious, healthy, and still attractive foods drives the
future of food processing to be multipurpose and more sophisticated. Information and insight …

Phenolic compounds are important constituents of plant-based foods, as their presence is
related to protective effects on health. To exert their biological activity, phenolic compounds …

During the last decades, many novel techniques of food processing have been developed in
response to growing demand for safe and high quality food products. Nowadays, consumers …

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 …

Fruit and vegetable juices and beverages are generally preserved by thermal processing,
currently being the most cost‐effective means ensuring microbial safety and enzyme …

As the most widely consumed fruit in the world, apple (Malus domestica Borkh.) fruits
provide a high level of phenolics and have many beneficial effects on human health. The …