Maillard reaction is a non-enzymatic reaction takes place between reducing sugar and free
amine in food products. This reaction alters the organoleptic properties and possess …

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

Abstract Characterization, pasteurization and storage are essential steps in fruit juice
processing. Watermelon, pineapple, and mango juices were pasteurized at 80±2° C and …

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 …

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 …

The quali-quantitative evaluation and the improvement of the levels of plant bioactive
secondary metabolites are increasingly gaining consideration by growers, breeders and …

Direct cold plasma treatment has been investigated as an alternative non-thermal
technology as a means of maintaining and improving quality of fresh cloudy apple juice …

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

Blueberries have received considerable attention due to their content of health promoting
compounds such as polyphenols and anthocyanins. Thermal processing is known to cause …

A blend of orange and carrot juice was processed by three selected treatments combining
pulsed electric fields (PEF)(24kV/cm, 18Hz, 93μs), ultraviolet light (UV)(10.6 J/cm2) or high …