This review presents innovative food processing techniques and their role in promoting
sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric …

Abstract Background Pulsed Electric Field (PEF) technology is a non-thermal approach
mainly used to preserve food with higher electrical conductivity, such as liquid or semi-liquid …

Phenolic compounds are important constituents of plant-based foods, as their presence is
related to protective effects on health. To exert their biological activity, phenolic compounds …

Consumers demand for functional foods and nutraceutical is increasing owing to their health
endorsing properties. Natural bioactive compounds are getting attention due to their health …

Electroporation is a method of treatment of plant tissue that due to its nonthermal nature
enables preservation of the natural quality, colour and vitamin composition of food products …

The impact of low-oxygen spiral-filter press technology combined with thermal
pasteurization (TP), pulsed electric field (PEF) and high pressure processing (HPP) on …

Bioactive compounds from plant sources are generally categorized as natural antioxidants
with well-known health benefits. The health-promoting characteristics of natural antioxidants …

This paper provides an overview of alternatives to conventional thermal treatments and a
review of the literature on fruit-juice processing for three key operations in fruit-juice …

Flavanols, a subgroup of polyphenols, are secondary metabolites with antioxidant properties
naturally produced in various plants (eg, green tea, cocoa, grapes, and apples); they are a …

Traditional thermal techniques may cause losses in nutritional quality and phytochemical
contents, and also in physicochemical, rheological, and organoleptic properties of …