… Therefore, different studies have focused on improving the stability of the carotenoid under
… in food processing and their effect on the stability of astaxanthin, integrated into a food matrix …

… -grade biopolymers such as gum arabic and whey protein isolate improved the physical and
chemical stability of model beverages containing anthocyanins, in the presence of ascorbic …

… It also assists in identifying food's stability during storage as well as selecting suitable …
A food product is most stable at its monolayer moisture content, which vary with the chemical …

… With respect to lycopene in tomato products, the effect of thermal processing on its stability
… heat-induced geometrical conversion during typical food processing of tomatoes and related …

… Stability of green … chemical changes during food processing. Tea catechins contained in
green tea are higher than black tea and oolong tea because there is no fermentation process …

… Food processing may improve lycopene bioavailability by breaking … of food processing on
the lycopene stability in tomato products and bioavailability of lycopene in tomato-based foods. …

The mycotoxins that commonly occur in cereal grains and other products are not completely
destroyed during food processing operations and can contaminate finished processed foods…

… From the compounds detected in this study, it was concluded that the autoxidation process
results first in the production of epoxides, carbonyl compounds, and an uncharacterized …

… Antioxidants present in food undergo chemical changes … to food processing have led to the
concept of food reconstitution… losses that are a result of processing. It is generally assumed …

… to oxidation at various food processing steps and during storage… , knowledge of the chemical
reactions that contribute to … during handling, processing, and storage of food. In this regard, …