Microencapsulation is an advanced food processing technology, using which any
compound can be encapsulated inside a particular material, making a tiny sphere of …

The growing interest in the substitution of synthetic food antioxidants by natural ones has
fostered research on vegetable sources and the screening of raw materials for identifying …

Antioxidants are important ingredients that are present in fruits and vegetables (FAV). With
increased consumption of FAV in its raw and processed form, a predominantly plant-based …

The phenolic component of freeze-dried olive fruit was fractionated by high-performance
liquid chromatography using ultraviolet, atmospheric pressure chemical ionisation (APCI) …

Phenolic compounds occur in all fruits as a diverse group of secondary metabolites. Hence,
they are a component of the human diet although data for dietary intakes and metabolic fate …

The importance of food consumption in relation to human health has increased consumer
attention in nutraceutical components and foods, especially fruits and vegetables. Berries …

Methanol extracts prepared from five plant materials native to the Mediterranean area,
namely olive tree (Olea europaea) leaf, St. John's wort (Hypericum perforatum), hawthorn …

Background Unsaturated lipids undergo radical-initiated oxidative deterioration during lipid
oxidation, which is one of the most significant food quality and waste issues. Lipid oxidation …

A large quantity of bananas is produced annually and its peel, which accounts for about one
third of the fruit weight, is mostly discarded as waste. The peel has been traditionally used …

This study was carried out to determine the total antioxidant activity and phenolic content of
selected common vegetables. The effect of thermal treatment on antioxidant activity and …