Carotenoids are isoprenoids widely distributed in foods that have been always part of the
diet of humans. Unlike the other so-called food bioactives, some carotenoids can be …

This review covers current analytical techniques, instruments and methodologies used in the
analysis of carotenoids in foods and human samples. We also cover the importance of …

Metabolomics has emerged as an important tool in many disciplines such as human
diseases and nutrition, drug discovery, plant physiology and others. In food science …

In this study, the effects of four different drying processes, sun drying (SD), oven drying (OD),
vacuum oven drying (VOD) and freeze drying (FD) for tomatoes (Solanum lycopersicum) …

The aim of this study was to evaluate the effects of freeze drying and oven drying on
appearance, chemical components and antioxidant activities of three cultivars of tomatoes …

During recent decades, the food industry, consumers, and regulatory authorities have
developed a significant interest in functional foods because of their potential benefits for …

In this study, the effects of home-processing on the antioxidant properties and in vitro
bioaccessibility of red beetroot bioactives were investigated. For this purpose, fresh red …

The antioxidant activity/capacity levels of biological fluids and foods are measured for the
diagnosis and the treatment of oxidative stress-associated diseases in clinical biochemistry …

The consumption of tomatoes and tomato products has been associated with a reduction in
the risk of contracting some types of cancer and other chronic diseases. These beneficial …

We present the results of the first study on the impact of thermal processing and
lyophilisation on three major micronutrient families: carotenoids, total polyphenols and …