Health food has become a prominent force in the market place, influencing many food
industries to focus on numerous bioactive compounds to reap benefits from its properties …

The application of curcumin in food science is challenged by its poor water solubility, easy
degradation under processing and within the gastrointestinal tract, and poor bioavailability …

Xylooligosaccharides (XOS) are functional oligosaccharides with prebiotic activity, offering
exceptional nutritional and health benefits and a wide range of applications. The increasing …

Fumaric acid, a naturally occurring preservative with antimicrobial properties, has been
widely used in the baking industry. However, its direct addition interferes with yeast activity …

This study investigated the microstructure, rheological properties, and sensory
characteristics of butters produced with free and encapsulated xylooligosaccharides (XOS) …

Supplementation of jams with functional ingredients is one of the methods to develop
healthier jams. The aim of this research was therefore to develop functional jams …

As one of the major fruits, mango has a very attractive flavor characteristic, and is well known
for its exotic flavor. Mango flavor has widespread application in beverages, ice-creams …

The fruits of the prickly pear (raketa), like most fruits, are mainly made up of water, which
limits their storage. The transformation of the fruits into jam or syrup allowed a longer …

This chapter focuses on the application of lipid-based delivery systems for bioactive
compounds. The public and health experts are focusing on nutraceutical products to prevent …

Mango fruit has perishable food properties, so a technological touch is needed in the form of
a preserved product in the form of jam. Jam is an Intermediate Moisture foods (IMF) product …