Abstract High Pressure Processing (HPP) is a well‐established nonthermal technology for
ensuring microbial safety and nutritional quality of foods. Ascorbic acid (AA) is highly labile …

Fresh fruits and vegetables have been reported to possess a variety of bioactivities partly
due to their high abundance of phenolics. However, traditional thermal pasteurisation during …

The impact of β-lactoglobulin (β-lg) on antioxidant properties of chlorogenic acid (CGA) and
the stability of their complexes under different thermal treatments were explored in this study …

In this study, we prepared gelatin and chitosan as wall materials, and composites with a
controlled release capability in a weak acidic environment were synthesized for loading and …

The interaction and antioxidant capacity between epigallocatechin gallate (EGCG) and β-
lactoglobulin (β-Lg) under thermal treatments at 25–121° C were investigated in this study …

This study investigated the impact of nano-TiO 2 and high hydrostatic pressure (HHP)
treatment on microstructure, water vapor and gas barrier, antibacterial and mechanical …

Due to health-beneficial effects of polyphenols, their stability and bioaccessibility in
strawberry puree as influenced by processing (thermal, pulsed electric field (PEF), high …

Scope: This study evaluated the dose–response relationship of strawberries, an
anthocyanin‐rich fruit, on postprandial glucose and insulin concentrations in individuals with …

The aim of this study was to investigate the effects of high hydrostatic pressure (HHP) on the
inactivation of Lactobacillus fructivorans, on the inactivation of Alicyclobacillus …

This study evaluated the development of a juçara and Ubá mango juice mixture and the
influence of pasteurization, high isostatic pressure (HIP) and the addition of a probiotic …