… of both thermal and non-thermal processing technologies on bioactive content of exotic …
This review also discusses the impact of processing conditions on the stability of bioactive …

… The traditional thermal processing technologies can have a … of nonthermal food-processing
technologies on preserving … processing technologies such as high-pressure processing (HPP…

… However, this treatment can also inactivate beneficial … effect of different thermal processing
methods on the content, activity, … temperature, time of processing, and type of seeds. Although …

… We compare RSC of FSOJ with nonthermally and thermally processed OJ (Table 5). HP
and PEF processes did not modify the RSC of OJ. Despite the increase in flavanone content in …

… to thermal processing of fruit and vegetable products. Currently, the technologies of high
pressure processing (… (US) and irradiation are the main nonthermal food processing techniques. …

… thermal (HPT) treatments improved the quality of processed … the bioactive compounds
content, in contrast, HPT treatment … Traditional thermal treatment (TT) of pasteurization and …

… thermal pasteurization on the content of individual bioactive … Furthermore, we consider that
the bioactivity characterization … of this beverage as functional food because its healthy effect …

… extractable pentosans (WEP) content of French wheat ranged … TPS content of Qingke treated
by different thermal processes … WEP content ranged 0.17–9.85 mg/g, indicating that thermal …

… However, our results showed a decrease in the content of free and total phenolic compounds
at 108 C and 128 C (Table 1). It has been previously suggested that if heating time during …

… PEFs are a family of non-thermal food processing technologies that have recently transitioned
from the laboratory to the food industry. It is primarily based on an electroporation process …