The food industry, along with the consumers, is interested in plant‐based diet because of its
health benefits and environmental sustainability. Vicia faba L.(V. faba) is a promising source …

Processing and conservation of grapes by suitable techniques has been a major
challenging issue for a long time. Optimization of drying and pretreatment operations of this …

Abstract Effects of high-humidity hot air impingement blanching (HHAIB) under different
times (30, 60, 90, 120, 150, 180, 210, and 240 s) on drying characteristics and quality …

The occurrence of nonenzymaticbrowning in fruit juices during storage is a major quality
defect. It negatively affects consumer acceptance and consumption behavior and …

Polyphenol oxidase (PPO) catalyses the browning reaction during fruit processing and
storage. It is considered a threat to clean labels and minimally processed fruit products …

Donor milk is the best alternative for the feeding of preterm newborns when mother's own
milk is unavailable. For safety reasons, it is usually pasteurized by the Holder method (62.5° …

Depending on the temperature regime used during roasting, the biochemical and sensory
characteristics of macadamia nuts can change.'A4′ and 'Beaumont'were used as model …

In this paper, a study on the usefulness of the determination of vitamin C together with
indicators of the initial steps of Maillard reaction (2-furoylmethyl amino acids, 2-FM-AA) …

Background Black garlic (BG) is produced by the heat treatment of fresh garlic (FG) bulbs
under controlled conditions of high temperature and high relative humidity for long periods …

The effect of pre-heating fresh strawberries (hot break) and the use of refrigerated
temperatures prior to pasteurization on the stability of anthocyanins, vitamin C, color and …