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

Valorization of agricultural byproducts has attained the consumer's interest because of the
numerous health benefits of bioactive. Watermelon (Citrullus lanatus) and its byproducts are …

The effect of the fermented matrix on the color and the stability of anthocyanins contained in
strawberry (Fragaria ananassa D.) and highbush blueberry (Vaccinium corymbosum L.) …

The main objective of this study was to investigate the incorporation of watermelon rind
(WMR) in the form of pulp (15%), powder (10%), and extract (6%) as a value‐added …

This study analyzed the physicochemical properties of nut-based milk and sweetened
condensed milk (SCM) alternatives. Four types of nuts (almonds, cashews, hazelnuts, and …

Bu tez çalışmasının amacı farklı teknikler (konvansiyonel, mikrodalga ve ultrases-destekli
mikrodalga) ile pastörize edilmiş koruk sularının fizikokimyasal, biyoaktif ve mikrobiyal kalite …

ESTABLISHING THE REGULARITIES OF BLENDING FUNCTIONAL PURPOSE JUICES
BASED ON WATERMELON JUICE Page 1 57 Technology and Equipment of Food …

The modern consumer prefers natural products with minimal processing, which allows
maximum preservation of the nutritional value of the product and fresh taste and aroma. The …

Citrulline is a natural antioxidant and an amino acid found in watermelon, which is eaten for
its fruit flesh. In this study, citrulline content was determined in different parts of the fruit flesh …

The increasing demand by consumers for popular healthy fruits, such as the watermelon
(Citrullus lanatus), generate substantial bio-wastes, making it imperative to harness the …