Aronia berry puree was subjected to 400 and 600 MPa, 5 min high pressure processing
(HPP) and then microbial shelf-life and quality changes of aronia puree during 8-week …

The effects of high pressure processing on the binding interactions of α-lactalbumin and
pelargonidin-3-glucoside were studied using the fluorescence quenching, molecular …

Natural anthocyanins are safer and nutritious as compared to synthetic pigments; however,
their stability is poor. They can produce spontaneous copigmentation with organic acids …

Three anthocyanins were isolated from strawberry extract by high-speed counter-current
chromatography, using a biphasic mixture of tert-butyl methyl ether, n-butanol, acetonitrile …

Strawberry drinks are considered as functional food products due to their high content of
health-promoting compounds such as polyphenols. High-pressure homogenization (HPH) …

Anthocyanins have a high potential in the food sector not only due to their coloring
properties but also due to their high antioxidant activity. Their structural diversity …

Phase changes of carbon dioxide (supercritical or subcritical) depend on its proximity to a
pressure of 7.35 MPa and temperature of 31.1° C. Carbon dioxide becomes supercritical …

The effect of high pressure processing (HPP)(200–600 MPa/5–45° C/1–15 min) on the
enzyme activity and some quality parameters of cloudy apple juice during subsequent …

Consumer trends towards shelf-stable, safe, more natural and free from additives foods
drove the need to investigate the commercial application of non-thermal food processing …

The present work describes the synthesis and characterization of hybrid materials based on
β-cyclodextrin (β-CD) and cetyltrimethylammonium bromide (CTAB) intercalated into …