Carotenoids are isoprenoids widely distributed in foods that have been always part of the
diet of humans. Unlike the other so-called food bioactives, some carotenoids can be …

Tomato industry produces huge amounts of by-products that represent an environmental
and economic problem. However, these by-products contain multiple bioactive compounds …

During recent decades, the food industry, consumers, and regulatory authorities have
developed a significant interest in functional foods because of their potential benefits for …

We present the results of the first study on the impact of thermal processing and
lyophilisation on three major micronutrient families: carotenoids, total polyphenols and …

The effect of some process and product factors (addition of olive oil, high pressure
homogenisation, subsequent thermal or high pressure pasteurisation) on β-carotene …

Background The study areas in food process and products have evolved mainly from safety
to other topics such as quality, environment and health. The improvement of food products is …

This work deals with formulation and drying of a newly developed functional food. A
watermelon and carrot juice mixture in the ratio 70: 30 by volume was fermented at 37° C …

The influence of ultrasound treatments of tomato pulp on microstructure and lycopene in
vitro bioaccessibility was investigated. To this purpose, samples were subjected to …

Fruit smoothie samples were thermally treated (P70≥ 10min) or high hydrostatic pressure
(HHP) processed (450MPa) with holding time of 1, 3 or 5min and antioxidant activity …

Thermal processing affects the nutritional value of food products. The nutritional value is not
only determined by the content but also by the bioaccessibility of nutrients. The present …