Sugarcane juice is a proven health‐promoting drink having a substantial amount of
polyphenols, antioxidants, and functional nutrients known to prevent several ailments …

Featured Application Knowledge about PPO action, determination and inhibition processes
applied to minimally processed fruit and vegetables. Abstract Fresh-cut produce are quite …

The effect of oven-drying at 25, 40 and 60° C was evaluated on three macroalgae of
relevance in Europe, namely Ulva rigida, Gracilaria sp. and Fucus vesiculosus, with respect …

Brown spot disorder is a disorder that limits the storage life of the 'Huangguan'pear (Pyrus
pyrifolia, Nakai). This study aimed to evaluate the effects of postharvest dipping with 2 …

The aim of this work was to investigate the impact of almond gum as coating agent to
decrease the oil absorption and to increase the moisture content of fried potato chips …

Blanching pretreatment is necessary for preparing French fries, but it causes water
consumption and nutrient outflow. This work was aimed to investigate the effects of …

'Violetto di Ramacca'is a local variety of artichoke grown in Sicily (Southern Italy), known for
its purple color with green streaks. In this study, the effects of two different preparation and …

In this study the effect of oxalic acid (OA) treatment of artichoke plants (Cynara scolymus L.)
on head artichoke development and on artichokes quality parameters (weight loss, firmness …

Anthocyanins, carotenoids and polyphenols are biomolecules that give the characteristic
color to fruits. Carotenoids relate to yellow, orange and red colors whereas anthocyanins …

Fresh-cut burdock is susceptible to browning. The effect of short-term carbon dioxide (CO 2)
treatment on inhibiting browning of fresh-cut burdock during storage at 2–4° C was …