Natural antioxidants are widely distributed in food and medicinal plants. These natural
antioxidants, especially polyphenols and carotenoids, exhibit a wide range of biological …

Fruit and vegetable juices and beverages are generally preserved by thermal processing,
currently being the most cost‐effective means ensuring microbial safety and enzyme …

Lifestyles have changed the eating norm of people leading to chronic and degenerative
maladies. In fact, prevailing use of highly processed and convenient-to-eat foods have …

Polyphenol oxidase (PPO) is thought to be a threat to the food industry because it initiates
the browning reaction during fruit and vegetables processing. Therefore, thermal and non …

The use of Opuntia ficus-indica fruits in the agro-food sector is increasing for a multiplicity of
players. This renewed interest is, in part, due to its organoleptic characteristics, nutritional …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

In recent years, traditional high‐temperature food processing is continuously being replaced
by nonthermal processes. Nonthermal processes have a positive effect on food quality …

The search for natural pigments has been driven by growing evidence indicating that
synthetic colorants can cause deleterious health effects. Betalains, in addition to …

Consumers currently demand more nutritious food, which is minimally processed and
naturally produced. Flavonoids are one of the major plant metabolites found throughout the …

Tissue succulence in plants involves the storage of water in one or more organs or tissues to
assist in maintaining water potentials on daily or seasonal time scales. This drought …