Background Fruits and vegetables are rich source of phytonutrients. These phytonutrients
are present in high concentrations in raw form, and decrease to some extent after …

Deficiencies of iron, zinc, iodine and vitamin A are widespread in the developing countries,
poor bioavailability of these micronutrients from plant-based foods being the major reason …

Background The growing demand for nutritious, healthy, and still attractive foods drives the
future of food processing to be multipurpose and more sophisticated. Information and insight …

Background Water-soluble vitamins are indispensable organic molecules for growth,
development, and body function. Epidemiological evidence often supports the link between …

Consumption of phytochemicals-rich foods shows the health effect on some chronic
diseases. However, the bioaccessibility of these phytochemicals is extremely low, and they …

A study was made of the effect of high-pressure processing (HPP) and thermal treatment
(TT) on plant bioactive compounds (tocopherols, carotenoids, and ascorbic acid) in 12 fruit …

BACKGROUND: Many techniques exist for processing fruits and vegetables. The impact of
these processes on nutritional qualities of the food can be considerable, however. Given the …

Vitamin A deficiency is one of the most prevalent deficiency disorders in the world. As shown
by many studies plant food based approaches have a real potential on prevention of vitamin …

Plant-based foods gain more importance since they play a key role in sustainable, low-meat
and healthy diets. In developing countries, these food products, especially legumes and …

This study highlights the changes in lycopene and β-carotene retention in tomato juice
subjected to combined pressure–temperature (PT) treatments ((high-pressure processing …