In the last decade, the use of multivariate statistical techniques developed for analytical
chemistry has been adopted widely in food science and technology. Usually, chemometrics …

The aim was to evaluate antioxidants from berries as replacement food additives for
inhibition of lipid and protein oxidation in meat and meat products, since meats are highly …

Highlights•Natural food pigments are actively studied because of potential health benefits.•A
diversity of plant and microbial sources has been reported.•Processing effects have been …

Citrus is a major processed crop that results in large quantities of wastes and by-products
rich in various bioactive compounds such as pectins, water soluble and insoluble …

In recent years, the replacement of synthetic colorants with natural ones has attracted
increasing consumers' and market interest. Natural colorants include different groups of …

The aim of the study was to evaluate effects of cold atmospheric gas phase plasma on
anthocyanins and color in pomegranate juice. Outcomes of plasma treatment were observed …

Background In recent years, both food researchers and food industry have shown growing
interest in Opuntia fruits, as they constitute a good source of phytochemicals such as …

Until today, numerous studies evaluated the topic of anthocyanins and various types of
cancer, regarding the anthocyanins' preventative and inhibitory effects, underlying molecular …

Abstract Strawberry (cv. Senga Sengana) and raspberry (cv. Veten) were processed into
jams at 60, 85 or 93° C and stored at 4 or 23° C for 8 and 16 weeks. High processing …

Lycium ruthenicum has been used as ethnic medicine and nutraceutical food. Existing
studies of L. ruthenicum can be classifies into three areas:(1) those in which molecular …