Recent studies have highlighted the potential of utilizing carob kibbles as a bioactive-rich
food ingredient associated with substantial health benefits. Roasting is a key process in …

Antioxidant activity, gastrointestinal solubility of polyphenols and formation of different
classes of Maillard reaction products (MRPs) that occurs during thermal processing of carob …

In this study, peach pomace (PP) moisture reduction using conventional oven-drying was
investigated by implementing the Box-Behnken experimental design, considering two major …

Six critical stages corresponding to major morphophysiological events in carob fruit ripening
were defined, and changes in the primary and secondary metabolome and in vitro …

In recent years, carob and its derived products have gained wide attention due to their
health-promoting effects, which are mainly attributed to their phenolic compounds. Carob …

The Ceratonia siliqua fruits contain several substances known to have high adaptability to
environmental conditions. The aim of this paper is to evaluate the changes in …

Carob is botanically called as Ceratonia siliqua and belongs to the Legumes family. The fruit
is derived from hermaphrodite trees and hard in shape. The carob contains high sugar …

Carob fruit is considered as a rich source of phenolics that are linked with potent health
effects. The aim of this work was to study the effect of a triple-step digestion on the stability of …

Considering that antioxidant activities are directly related to carotenoid functionalities, it is
necessary to use techniques that promote the stability of these natural pigments. This …

The roasting of coffee beans generates stable radicals within melanoidins produced by non-
enzymatic browning. Roasting coffee beans has further been suggested to increase the …