Fruit and vegetable juices and beverages are generally preserved by thermal processing,
currently being the most cost‐effective means ensuring microbial safety and enzyme …

Increasing evidence supports the role of polyphenols in human health and has driven
interest in translation of polyphenol rich ingredients to human foods. Food processing is a …

In this chapter, we discuss the influence of the processing methods on the content of
phenolic compounds in fruits and vegetables. The intake of fruits and vegetables based …

Berries are highly regarded as flavorful and healthy fruits that may prevent or delay some
chronic diseases attributed to oxidative stress and inflammation. Berries are low in calories …

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

Pomegranates is abundant in polyphenols and is well-known for its antioxidant activity.
Punicalagin (PG) is a major polyphenolic compound in the pomegranate peel. In certain …

The quantification of the total concentration and an in vitro digestion method was used to
evaluate the bioaccessibility of elements in berries. The results for the total concentration of …

The processing and digestive stability of ethanolic extracts from four Thai rice bran varieties,
namely Khao Dawk Mali 105, Hom Nil, Kiaw Ngu, and Leum Pua, were assessed by …

Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which
cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an …

The objective was to evaluate the effect of temperature on the degradation of total phenolic
compounds (TPC) and antioxidant activities (AA), in addition to the effects of solvents (water …