The commercial future of any food and its ingredients is mostly determined by consumer
perceptions and preferences following their lifestyle. However, health‐conscious and …

Ohmic heating (OH), also known as Joule heating, is a direct heating method in which an
alternating current passes through a food mass, resulting in rapid and uniform internal heat …

The effect of ohmic heating blanching (OHB) on the inactivation kinetics of polyphenol
oxidase (PPO), color, and texture from Agaricus bisporus mushroom treated at different …

Innovative food-preserving methods are developing with the demand for delicious and
healthy foods. The current work investigates the preservation of raw Totapuri mango slices …

Heat treatment during pasteurization of mango (Mangifera indic a L.) pulp reduces the
phenolic content and its potential health benefits. The bioactive content, phenolics profile …

High amylose starch (HAS) exhibits restricted granular swelling, limiting its use in many food
applications. In this work, we investigated for the first time the potential of ohmic heating …

Abstract Ready‐to‐drink (RTD) mango beverage enriched with short‐chain
fructooligosaccharides (scFOS) was developed to reduce added sugar and incorporate a …

This research aimed to chemically synthesize and evaluate the antiproliferative and anti-
inflammatory potential of ozopromide (OPC), a novel compound recently isolated from O …

High-frequency pulse continuous heating (HFP) was designed to improve high electric field
alternating current, which effectively inactivates undesirable enzymes and microorganisms …

Milk-type beverages are popular vegan products requiring iron and calcium fortification to
improve their nutritional value, as iron deficiency is the world's most prevalent nutritional …