The review aims to summarize the major and dominant natural antioxidants and their
resources from medicinal and herbal plants with antiviral, anti-inflammation and …

This study aimed to prepare artisanal tomato sauce (TS C, control) containing 10%(TS 10) or
20%(TS 20) of whole green banana biomass (GBB). Tomato sauce formulations were …

The review aims to summarize the most important and common natural antioxidants and
their resources from medicinal plants, as the vast majority in the world have always applied …

The purpose of this study is to develop a green and safe chitosan‐based preservative which
can be applied in strawberry preservation. Chitosan (CS) was treated by 2, 2, 6, 6 …

The study aimed to investigate the mechanism of the colour change of carambola puree by
high pressure processing (HPP), and the effects on its flavour, antioxidant properties and …

The study aimed to evaluate the effect of digestion and gut microbiota interactions on
beetroot ketchup formulations, focusing on the release of polyphenols, bioaccessibility, and …

This study aimed to (i) discover, through a bibliometric analysis, which food products have
been developed from persimmon and (ii) develop and characterize two innovative products …

The addition of cricket flour into foods has been extensively examined giving its great
economic, nutritional, and environmental advantages. Even though entomophagy presents …

Nanocellulose films have excellent oxygen barrier properties, but their water vapor barrier
properties and water resistance are poor. Natural rubber latex (NRL) has been used as a …

In the current work, encapsulation of Lactobacillus reuteri (LR) by double-layer extrusion
was investigated. The microencapsulated (bead) wall was prepared with sodium alginate …