Recently many review papers regarding antioxidants from different sources and different
extraction and quantification procedures have been published. However none of them has …

Background The past decade has seen an increased interest in the application of non-
equilibrium plasma for food processing. An important aspect of the interaction of chemical …

Enzymatic browning is associated to the colour alteration and phenolic degradation of
minimally-processed fruits and vegetables. The main responsible is polyphenol oxidase …

Atmospheric pressure cold plasma technology is an emerging nonthermal food technology
for microbiological decontamination of food and bio-materials. This study demonstrates the …

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 activity of endogenous deteriorative enzymes together with microbial growth (with
associated enzymatic activity) and/or other non-enzymatic (usually oxidative) reactions …

Anthocyanins have good health benefits, but their poor stability limits their use in the food
industry. Increasing the stability of ACNs is necessary to facilitate their absorption …

In the last 2 decades high‐pressure processing (HPP) has established itself as one of the
most suitable nonthermal technologies applied to fruit products for the extension of shelf‐life …

BACKGROUND: Changes in activity of polyphenol oxidase (PPO), peroxidase (POD) and β‐
glucosidase, individual phenolic compounds other than anthocyanins, total phenols …

Freshly squeezed pumpkin juice (Cucurbita moschata D.) was sonicated at various power
levels at a constant frequency of 25 kHz and a treatment time of 10 min. Samples were …