Abstract Background 5-Hydroxymethylfurfural (5-HMF) is a neo-formed contaminant arising
in foods during thermal processing, especially under acidic conditions. Exposure to 5-HMF …

Abstract α‐Dicarbonyl compounds (α‐DCs) are readily produced during the heating and
storage of foods, mainly through the Maillard reaction, caramelization, lipid‐peroxidation …

There is a need for alternative technologies that can deliver safe and nutritious foods at
lower costs as compared to conventional processes. Pulsed electric field (PEF) technology …

Seafood tends to be highly vulnerable to spoilage and deterioration due to biochemical
reactions and microbial contaminations, which requires appropriate processing …

Impacts of pulsed electric fields (PEF) on physicochemical properties, bioactive compounds,
and furfural and hydroxymethylfurfural (HMF) formations were quantified for sour cherry juice …

Mango nectar constitutes the major portion of the mango processing industry. The effect of
storage on the quality parameters of mango nectar subjected to treatments such as thermal …

Phytochemicals are highly beneficial in lowering the risk of several noncommunicable
diseases. There is a need to provide novel technologies that can ensure the maintenance of …

Pulsed electric field technology is emerging as one of the effective non-thermal processing
methods for liquid foods. The effectiveness of the PEF treatment was found to be dependent …

Grapes, owing to natural delicacy and good nutritional profile, are consumed around the
globe. Farmers apply various pesticides to combat danger of pest attack which in turn may …

Mango nectar constitutes the major portion of the mango processing industry. The effect of
storage on the quality parameters of mango nectar subjected to treatments such as thermal …