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

Abstract Background The fruit of Physalis peruviana L., known as Cape Gooseberry (CG) is
a source of a variety of compounds with potential health benefits. Therefore, CG has been …

Strong interest of consumers in acquiring minimally processed foods that conserve the
different micronutrients has raised the need to study the effect of food processing methods …

Global tomato production is currently around 180 million tons, of which more than a quarter
undergoes processing. The removed peels, seeds, and vascular tissues usually end up in …

The impact of pulsed light (PL) treatment conditions on color profile, antioxidant activity,
phenolics, vitamin C content, polyphenol oxidase (PPO), and peroxidase (POD) activity in …

In this review, the primary objective was to systematize knowledge about the possibility of
improving the health-promoting properties of raw plant products, defined as an increase in …

The area of functional beverages made from plant-based or non-dairy milk is one of the
fastest-growing sectors in the world. The microalgae Chlorella vulgaris is a source of …

Plants have always been rich sources of medicinally active constituents in the quest for
curing numerous diseases. Among those, Physalis peruviana has been utilized traditionally …

The effects of conventional thermal pasteurization and ultrasound treatment on the
peroxidase activity, carotenoid composition, and physicochemical properties (° Brix, pH, and …

This work investigated a model for the reuse of Citrus× clementina Hort. by-products for the
development of a functional drink able to exert antioxidant, hypoglycaemic, and …