Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview
The commercial future of any food and its ingredients is mostly determined by consumer
perceptions and preferences following their lifestyle. However, health‐conscious and …
perceptions and preferences following their lifestyle. However, health‐conscious and …
Nutritional Benefits of Bioactive Compounds from Watermelon: A Comprehensive Review
Valorization of agricultural byproducts has attained the consumer's interest because of the
numerous health benefits of bioactive. Watermelon (Citrullus lanatus) and its byproducts are …
numerous health benefits of bioactive. Watermelon (Citrullus lanatus) and its byproducts are …
Effect of fermented matrix on the color and stability of strawberry and blueberry anthocyanins during the storage of fruit yogurts and soy-based and bean-based fruit …
I Ścibisz, M Ziarno - Molecules, 2023 - mdpi.com
The effect of the fermented matrix on the color and the stability of anthocyanins contained in
strawberry (Fragaria ananassa D.) and highbush blueberry (Vaccinium corymbosum L.) …
strawberry (Fragaria ananassa D.) and highbush blueberry (Vaccinium corymbosum L.) …
Development and storage stability of value‐added watermelon fruit butter by incorporating watermelon rind byproduct
The main objective of this study was to investigate the incorporation of watermelon rind
(WMR) in the form of pulp (15%), powder (10%), and extract (6%) as a value‐added …
(WMR) in the form of pulp (15%), powder (10%), and extract (6%) as a value‐added …
Effects of induced electric field on quality enhancement and shelf-life extension of bayberry juice during storage
This study examined the impact of induced electric field (IEF) on microbial inactivation and
quality variations in bayberry juice during storage at 37° C for 15 days. Results …
quality variations in bayberry juice during storage at 37° C for 15 days. Results …
Analysis of physicochemical properties of nut-based milk and sweetened condensed milk alternatives
J Oh, KG Lee - Food Chemistry, 2024 - Elsevier
This study analyzed the physicochemical properties of nut-based milk and sweetened
condensed milk (SCM) alternatives. Four types of nuts (almonds, cashews, hazelnuts, and …
condensed milk (SCM) alternatives. Four types of nuts (almonds, cashews, hazelnuts, and …
[PDF][PDF] ESTABLISHING THE REGULARITIES OF BLENDING FUNCTIONAL PURPOSE JUICES BASED ON WATERMELON JUICE.
G Zhumaliyeva, U Chomanov… - Eastern-European …, 2023 - pdfs.semanticscholar.org
ESTABLISHING THE REGULARITIES OF BLENDING FUNCTIONAL PURPOSE JUICES
BASED ON WATERMELON JUICE Page 1 57 Technology and Equipment of Food …
BASED ON WATERMELON JUICE Page 1 57 Technology and Equipment of Food …
Use of omic heating technology in the process of processing fruits and vegetables. Overview of the subject field
LC Burak, AN Sapach - Food systems, 2024 - fsjour.com
The modern consumer prefers natural products with minimal processing, which allows
maximum preservation of the nutritional value of the product and fresh taste and aroma. The …
maximum preservation of the nutritional value of the product and fresh taste and aroma. The …
[PDF][PDF] Citrulline Content of Fruit Flesh and Rind Parts in Different Watermelon Lines
V Aras - Journal of Agricultural Science and Technology, 2025 - fsct.modares.ac.ir
Citrulline is a natural antioxidant and an amino acid found in watermelon, which is eaten for
its fruit flesh. In this study, citrulline content was determined in different parts of the fruit flesh …
its fruit flesh. In this study, citrulline content was determined in different parts of the fruit flesh …
Health Promoting Properties and Applications of Nu-Trients and Bioactives of Watermelon and Its By-Products
The increasing demand by consumers for popular healthy fruits, such as the watermelon
(Citrullus lanatus), generate substantial bio-wastes, making it imperative to harness the …
(Citrullus lanatus), generate substantial bio-wastes, making it imperative to harness the …