Freeze-drying has become an important technology used to extend shelf-life and to preserve
food nutritional quality. It is most recommended for high-value foods and those containing …

The search for foods with biological potential for the prevention of chronic diseases has
highlighted sorghum, and numerous studies have been conducted to determine the best …

Black carrot pomace is a juice industry by-product that can be easily spoiled due to its high
moisture content and usually considered as waste; however, it is a valuable product with …

Black beans contain anthocyanins that could be used as colorants in foods with associated
health benefits. The objective was to optimize anthocyanins extraction from black bean coats …

The thermal drying effects on strawberries were investigated in terms of the kinetics of
antioxidant activity (AA), anthocyanins (A) and total phenolic compound content (TPC), as …

The cacao pod husk (CPH) is the primary waste byproduct of the chocolate industry. One ton
of cacao beans generate approximately ten times that amount of fresh CPH. The husk is rich …

Use of banana flours as functional ingredients is growing due to their nutritional benefits
derived from phenolics and dietary fiber. However, the effect oven-drying, freeze-drying and …

Chokeberry juice was subjected to cold atmospheric gas phase plasma and changes in
hydroxycinnamic acids, flavonols and anthocyanins were monitored. Plasma treatments …

Wine pomace (WP) is one of the agricultural byproducts that has received most attention
from food scientists due to the wide range of interesting compounds that remain after the …

Elderberry fruit and its food products are not only a rich source of phenolics, boosting their
antioxidant activity, but also contain harmful cyanogenic glycosides. In order to assess the …