This review delves into the concept of nutrition by design, exploring the relationship between
poultry production, the utilization of dietary by-products to create functional foods, and their …

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

Dried fruit slices are important, healthy, and popular snacks and gain importance day by day
due to their high nutritional content. In this context, this study mainly focused on the …

This study evaluated the effectiveness of phenolic compound incorporation from blueberry
juice into pear slices (PS) using a combination of ohmic heating (OH) and vacuum …

Vacuum Impregnation (VI) act as promising method for rapidly introducing specific
concentration solutions into food matrices using a hydrodynamic mechanism and …

Personalized nutrition means that we are unique in the way to absorb and to metabolize
nutrients as a consequence of our genetic profile and the microbiome that we host in the gut …

Fruits are sources of bioactive compounds (BACs), such as polyphenols. This research
aimed to study the in vitro bioaccessibility of polyphenols from enriched apple snacks with …

Combined vacuum impregnation and ultrasound was proposed as an alternative method to
improve the infusion of ascorbic acid in berry fruit. The effect of ultrasound application at …

The effect of ohmic heating processing (10, 100, 1000 Hz-25 V; 45, 60, 80 V-60 Hz until 65°
C-30 min) on physical (color, rheology, particle size diameter), thermal (differential scanning …

In order to explore the inactivation effect of ohmic heating on bacteria, inactivation and
recovery kinetics of Escherichia coli O157: H7 treated with ohmic heating in broth were …