Fruits and vegetables are valuable commodities in horticultural production due to their
bioactive components, which promote health. However, processing these products results in …

Highlights•Ohmic heating (OH) shortened the processing time;•OH has a positive impact on
the structural, functional, and technological characteristics of meat products;•Chicken and …

This study aims to prolong the shelf-life and inhibit enzymatic browning of fresh-cut potatoes
using mild processing methods, specifically osmotic dehydration and ohmic heating …

The study evaluated the effects of conventional pasteurization and ohmic heating (OH) at
different electric fields (12, 16, 20, or 24 V/cm− 1) on probiotic chocolate dairy desserts' …

Conventional food processing technologies cannot meet the demands of sustainability in the
face of societal concerns about climate change, resource scarcity, and food insecurity …

The potential of ohmic baking as an energy-efficient alternative to conventional baking was
investigated in wheat bread production, with a particular focus on bread quality parameters …

In this study, inactivation of mushroom polyphenol oxidase (PPO) by low intensity direct
current (DC) electric field and its molecular mechanism were investigated. In the …

In recent years, the market has been increasingly shifting towards more natural products,
and nonconventional technologies are gaining increasing attention, as they allow to better …

The application of thermal processes in the food industry causes a decrease in the quality of
the final product, such as nutritional value and organoleptic characteristics. Many alternative …

Fruits and vegetables are essential for human health, providing superior nutritional benefits
while contributing to a sustainable approach that mitigates the impact of climate change …