Available technologies on improving the stability of polyphenols in food processing
Polyphenols are the most important phytochemicals in our diets and have received great
attention due to their broad benefits for human health by suppressing oxidative stress and …
attention due to their broad benefits for human health by suppressing oxidative stress and …
Chemical and physical changes induced by cold plasma treatment of foods: A critical review
Cold plasma treatment is an innovative technology in the food processing and preservation
sectors. It is primarily employed to deactivate microorganisms and enzymes without heat …
sectors. It is primarily employed to deactivate microorganisms and enzymes without heat …
Application of cold plasma on food matrices: A review on current and future prospects
Cold plasma technology (CPT) is considered as one of the emerging alternative techniques
for preserving food commodities, extending shelf life, and retaining bioactive compounds in …
for preserving food commodities, extending shelf life, and retaining bioactive compounds in …
Evaluation of the antioxidant capacity of food products: Methods, applications and limitations
I Sadowska-Bartosz, G Bartosz - Processes, 2022 - mdpi.com
Assays of total antioxidant capacity (TAC) are popular in the analysis of food products. This
review presents the most popular assays of TAC and their limitations, databases of TAC of …
review presents the most popular assays of TAC and their limitations, databases of TAC of …
[HTML][HTML] Effect of food processing on antioxidants, their bioavailability and potential relevance to human health
It has long been recognized that the antioxidants present in fresh plant materials may be
very different to those we ingest via our foods. This is often due to the use of food processing …
very different to those we ingest via our foods. This is often due to the use of food processing …
Cold plasma processing on fruits and fruit juices: A review on the effects of plasma on nutritional quality
This review aims to present the effects of cold plasma technology on the nutritional quality of
fruits and fruit juices. This review focuses on the chemical changes induced by plasma on …
fruits and fruit juices. This review focuses on the chemical changes induced by plasma on …
Effect of cold plasma on different polyphenol compounds: A review
Thermal processing has been predominantly used in the food industry to improve food
safety and shelf life. However, heat treatment induces detrimental effects like cooked flavor …
safety and shelf life. However, heat treatment induces detrimental effects like cooked flavor …
Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice
Cold plasma treatment of kiwifruit juice was studied in the domain of 18–30 kV of voltage, 2–
6 mm of juice depth, and 6–10 min of treatment time using the response surface …
6 mm of juice depth, and 6–10 min of treatment time using the response surface …
Effects of thermal processing on natural antioxidants in fruits and vegetables
Y Wu, Y Liu, Y Jia, CH Feng, H Zhang, F Ren… - Food Research …, 2024 - Elsevier
Research on the content of polyphenolic compounds in fruits and vegetables, the extraction
of bioactive compounds, and the study of their impact on the human body has received …
of bioactive compounds, and the study of their impact on the human body has received …
Modulation of the Physicochemical Properties of Aria (Goeppertia allouia) Starch by Cold Plasma: Effect of Excitation Frequency
Studies based on the effect of cold plasma excitation frequency on the physicochemical
properties of unconventional starches, such as Goeppertia allouia (popularly known as aria …
properties of unconventional starches, such as Goeppertia allouia (popularly known as aria …