The production of natural food pigments continues to grow worldwide. The global market is
expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period …

Packaging and storage are the final phases in the food industry. Quality preservation,
improving safety and reduction of postharvest losses waste are some objectives of the …

In this study, effect of high pressure homogenization (HPH) on the physical and chemical
properties of Ottoman Strawberry juice was investigated. The juice was processed at two …

Lonicera caerulea L. is new edible species, which is cultivated for its healthy properties of
fruit; however the fresh fruit is characterized by short shelf-life. Therefore the studies were …

The by-products of the winemaking process can represent chances for the development of
new products. This study focused on the “zero waste” strategy development for by-products …

Apples are seasonal fruits, and it is important to prepare them adequately for storage and
ensure proper storage conditions. In this study, we used ten different apple …

Strawberry is a very perishable fruit, well-known for being a source of bioactive compounds.
The elaboration of the beverages by alcoholic and gluconic fermentation process has been …

Regulation of storage atmosphere composition with high carbon dioxide (CO2) is a highly
effective and alternative approach to control quantity and quality losses in many horticultural …

Extending shelf life during storage and distribution has always represented a significant
challenge in the value chain of strawberries and other perishable fruits. Thus, the combined …

It has been found that ultrasonic‐assisted extraction (UAE) can dramatically increase
extraction yield of polyphenols from raw materials. However, the free radical formation …