Food is subjected to various thermal treatments during processes to enhance its shelf-life.
But these thermal treatments may result in deterioration of the nutritional and sensory …

Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …

Polyphenol oxidase (PPO) is present in most higher plants, but also in animals and fungi.
PPO in plants had been summarized several years ago. However, recent advances in …

Emerging non-thermal technologies for enhancing shelf life and food safety have
revolutionized the food processing sector. Adopting different non-thermal techniques like …

Significant amounts of fresh and fresh-cut fruits and vegetables are wasted every year due to
enzymatic browning. Polyphenol oxidase (PPO) is the key enzyme involved in the enzymatic …

The broad spectrum of the mechanism of action of immune-boosting natural compounds as
well as the complex nature of the food matrices make researching the health benefits of …

Polyphenol oxidation is a chemical process impairing food freshness and other desirable
qualities, which has become a serious problem in fruit and vegetable processing industry. It …

Ultrasound (US) has become one of the most important techniques in green chemistry and
emerging technologies. Many research investigations documented the usefulness of US in a …

It has been an important research topic and a serious applicable issue to extend storage
time of fruits and vegetables using advanced scientific and effective technology. Among …

Ultrasound processing has been widely applied in food sector for various applications such
as decontamination and structural and functional components modifications in food …