Functional plant-based foods (such as fruits, vegetables, and berries) can improve health,
have a preventive effect, and diminish the risk of different chronic diseases during in vivo …

Food products composition analysis is a prerequisite for verification of product quality,
fulfillment of regulatory enforcements, checking compliance with national and international …

The effects of commercial enzymes (pectinases, cellulases, beta-1-3-glucanases, and pectin
lyases) on the recovery of anthocyanins and polyphenols from blackcurrant press cake were …

Aqueous extracts from blackcurrant press cake (BC), Norway spruce bark (NS), Scots pine
bark (SP), and sea buckthorn leaves (SB) were obtained using maceration and pressurized …

Blackcurrants are nutrient-rich fruits with a significant amount of bioactive compounds
including vitamin C and polyphenols, especially anthocyanins. The high phytochemical …

High-pressure homogenization (HPH) is one of the food-processing methods being tested
for use in food preservation as an alternative to pasteurization. The effects of the HPH …

Blackcurrant possesses various health‐endorsing attributes owing to its polyphenol profile.
Recent studies have demonstrated its therapeutic potential against various health disorders …

The polysaccharides from blackcurrant (Ribes nigrum L.) fruits were degraded by ultrasonic
irradiation. Results showed that viscosity-average molecular weight decreased with …

Blackcurrant is rich in polyphenols, especially anthocyanins, and is regarded as an healthy
food due to its various potential health benefits. The objectives of this review were to …

A solution of whey protein isolate was combined with blackcurrant concentrate via spray-
drying and freeze-drying techniques separately to develop novel protein ingredients,(SWB …