Fruits and vegetables are the most utilized commodities among all horticultural crops. They
are consumed raw, minimally processed, as well as processed, due to their nutrients and …

Phenolic compounds are well-known phytochemicals found in all plants. They consist of
simple phenols, benzoic and cinnamic acid, coumarins, tannins, lignins, lignans and …

This paper reviews the phenolic-compound-extraction systems used to analyse fruit and
vegetable samples over the last 10 years. Phenolic compounds are naturally occurring …

The rise in consumption of energy‐dense foods has resulted in the displacement of several
essential dietary gaps, causing numerous long‐lasting diseases, including obesity, stroke …

The potato (Solanum tuberosum L.) is a tuber that is largely used for food and is a source of
different bioactive compounds such as starch, dietary fiber, amino acids, minerals, vitamins …

A valorização de recursos naturais ricos em compostos de valor acrescentado é uma das
áreas mais relevantes da química sustentável. Os resíduos da indústria do kiwi são uma …

Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and
Asia. Despite this contribution to global food production, most of the world's sorghum grain …

Background Fruit processing by-products, especially pomace, peels, rinds, and seeds, are
underused and mostly discarded as waste. Such biowastes are rich in beneficial bioactive …

The fruit processing industries are experiencing surge due to the increasing demand of food
products as a result of burgeoning human population. Apple and apple products are one of …

Enzymatic browning is associated to the colour alteration and phenolic degradation of
minimally-processed fruits and vegetables. The main responsible is polyphenol oxidase …