Avoiding food neophobia and increasing consumer acceptance of new food trends—A decade of research
The increasingly fierce competition in food trends requires producers to innovate and
develop new foods to be accepted and to avoid neophobia by consumers at the same time …
develop new foods to be accepted and to avoid neophobia by consumers at the same time …
A comprehensive review on impact of non-thermal processing on the structural changes of food components
Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …
customer needs for high-quality, convenient and minimally processed foods. They are …
[HTML][HTML] Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components
X Fu, T Belwal, G Cravotto, Z Luo - Ultrasonics Sonochemistry, 2020 - Elsevier
Ultrasound is an advanced non-thermal food-processing technology that has received
increasing amounts of interest as an alternative to, or an adjuvant method for, conventional …
increasing amounts of interest as an alternative to, or an adjuvant method for, conventional …
[HTML][HTML] Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: process …
F Salehi, HR Kamran, K Goharpour - Ultrasonics Sonochemistry, 2023 - Elsevier
In this work, the novel use of ultrasonic pre-treatment and edible coating treatment during
osmosis dehydration to optimize the weight reduction, moisture loss, sucrose gain …
osmosis dehydration to optimize the weight reduction, moisture loss, sucrose gain …
Influence of high-intensity ultrasound on bioactive compounds of strawberry juice: Profiles of ascorbic acid, phenolics, antioxidant activity and microstructure
Strawberry is important fruit used for juicing due to its health-promoting bioactive
compounds. The aim of the study was to evaluate the influence of ultrasound treatments (0 …
compounds. The aim of the study was to evaluate the influence of ultrasound treatments (0 …
Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice
LE Ordóñez-Santos, J Martínez-Girón… - Food chemistry, 2017 - Elsevier
Strong interest of consumers in acquiring minimally processed foods that conserve the
different micronutrients has raised the need to study the effect of food processing methods …
different micronutrients has raised the need to study the effect of food processing methods …
Impact of innovative technologies on the content of vitamin C and its bioavailability from processed fruit and vegetable products
M Mieszczakowska-Frąc, K Celejewska, W Płocharski - Antioxidants, 2021 - mdpi.com
Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit
products by inactivating microorganisms and enzymes. On the other hand, heat treatments …
products by inactivating microorganisms and enzymes. On the other hand, heat treatments …
[HTML][HTML] Citrus fruit: Classification, value addition, nutritional and medicinal values, and relation with pandemic and hidden hunger
Citrus fruits belong to the Rutaceae family, which comprises sweet oranges, sour and bitter
oranges, mandarins, lemons, limes, grapefruit, pomelo, citrons, etc, and a wide range of …
oranges, mandarins, lemons, limes, grapefruit, pomelo, citrons, etc, and a wide range of …
Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp
New ultrasound-assisted extraction methods for the determination of anthocyanins and total
phenolic compounds present in mulberries have been developed. Several extraction …
phenolic compounds present in mulberries have been developed. Several extraction …
An inclusive overview of advanced thermal and nonthermal extraction techniques for bioactive compounds in food and food-related matrices
Extraction is a separation technique for bioactive compounds from food samples that are
used as an active ingredient in pharmaceutical, and food manufacturing industries. There is …
used as an active ingredient in pharmaceutical, and food manufacturing industries. There is …