There is a growing interest in using green technologies in the food industry. As a green
processing technique, ultrasound has a great potential to be applied in many food …

Coloring compounds are widely applied to manufacturing foods and beverages. The
worldwide food market is replacing artificial colorants with natural alternatives, given the …

The impact of the extraction technologies on product yield and analytical profile is relevant.
This review is aiming to discuss recent experiences of successes and failures in non …

The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In
commercial fruit juice production, a variety of approaches are applied to inactivate …

Red fruits, as rich antioxidant foods, have gained over recent years capital importance for
consumers and manufacturers. The industrial extraction of the phenolic molecules from this …

Biological control of postharvest transportation by non-thermal treatment is considered a
promising physical preservation technology. This study investigated how apricot quality …

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

Emerging extraction techniques, including pulsed electric field (PEF) and ultrasound (US),
are attracting considerable interest in the recovery of bioactives. Though, limited work has …

The present study focused on the application of pulsed electric fields (PEF) as an innovative
pre-treatment technique to improve the recovery of polyphenols from two food by-products …

Blueberry is an important health food, as it contains vitamins, anthocyanins, and
antioxidative enzymes. However, post-harvest life of this fruit is very short, and its quality (in …