As a promising non-thermal physical technology, ultrasound has attracted extensive
attention in recent years, and has been applied to many food processing operation units …

Drying is a common technique to improve the shelf life of food products. Hot air drying and
vacuum drying like conventional drying techniques have low drying rates, which may lead to …

This study originated from the observation that plant cell walls can bind soluble phenolics
through noncovalent interactions. Celery and blueberry cell wall materials obtained from …

Abstract Effect of post-harvest ripening on cell wall polysaccharides nanostructures, water
status, physiochemical properties of peaches and drying behavior under hot air-infrared …

This study investigated the digestive stability of anthocyanins (ACNs) and their interaction
with three pectin fractions—water-soluble pectin (WSP), cyclohexanetrans-1, 2-diamine tetra …

The physical property and retention of anthocyanins (ACNs) during digestion of strawberry
pulp after high-pressure homogenization (HPH)(20/60/100/140 MPa) were analyzed, and …

The toxicity of ginkgo kernel is a global concern, restricting its consumption as a medicinal
food. This study focuses on eliminating the toxic components, specifically ginkgolic acid …

Vacuum steam pulsed blanching (VSPB) was employed as a novel blanching technology on
Cornus officinalis to soften the tissue for subsequent coring and dehydration. The current …

This study evaluated the effects of postharvest ripening (0–6 days, D0–6) on cell wall pectin
profile, infrared-assisted hot air-drying characteristics, and sugar content. Results showed …

Most studies on the beneficial effects of polyphenols on human health have focused on
polyphenols extracted using aqueous organic solvents, ignoring the fact that a portion of …