Consumers' demand for healthier foods with functional properties has had a clear influence
on the food industry and in this sense, they have been attaching natural sources of bioactive …

Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because
of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as …

The effects of cross-processing lingonberry press cake (LPC)(2.5–30%, dw/dw) with herring
co-products on protein yield, oxidative stability and color of pH-shift-produced protein …

The demand for healthy products has led researchers and industry to develop sustainable
foods with high nutritional properties. Berry pomace is a by-product from the juice industry …

High acid-consumption and lipid oxidation are challenges when recovering functional
proteins from herring co-products via pH-shift-processing. Here, lingonberry press-cake …

Аннотация Введение. В ходе технологических процессов переработки ягод черники
(Vaccinium myrtillus) в различной степени снижается количество природных …

The use of radiation in the microwave spectrum has been developed since the beginning of
the 20th century with radars and communication systems. The expansion of this technology …

Berry powders are popular as ingredients in a range of food products, where they naturally
provide flavor, color, texture, polyphenols, fiber, and other nutrients. The choices regarding …

The seafood value chain is highly inefficient as 50-60% of the fish weight end up as co-
products in the filleting operation. Despite their abundance in high-quality proteins, fish co …

Введение. В ходе технологических процессов переработки ягод черники (Vaccinium
myrtillus) в различной степени снижается количество природных биологически …