Colour is an important quality attribute in the food and bioprocess industries, and it
influences consumer's choice and preferences. Food colour is governed by the chemical …

This review article introduces nutrition and functional food ingredients, explaining the widely
cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these …

In recent times, there has been growing recognition of the key role of foods and beverages
in disease prevention and treatment. Thus, the production and consumption of functional …

Understanding the influence of processing operations such as drying/dehydration, canning,
extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the …

Interest in the development of smart and active biodegradable packaging materials is
increasing as food manufacturers try to improve the sustainability and environmental impact …

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 …

Interest in the content of natural antioxidants in plant-based foods can be from the human
health perspective, in terms of how these compounds might help promote one's health and …

The effects of different drying conditions, such as infrared power, drying air temperature and
velocity, on quality of strawberry were evaluated. Drying time decreased with increased …

Traditional pasteurization method usually has negative impacts on color, flavor, and
bioactive compounds of fresh fruit juice. Therefore, it is critically important to develop novel …

High pressure (HP) treatment has emerged as a novel, additive-free food preservation
technology. It has been scientifically and commercially proven that HP can produce …