Food wastage is a major issue impacting public health, the environment and the economy in
the context of rising population and decreasing natural resources. Wastage occurs at all …

Over a course of centuries, various food processing technologies have been explored and
implemented to provide safe, fresher-tasting and nutritive food products. Among these …

Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit
products by inactivating microorganisms and enzymes. On the other hand, heat treatments …

The effect of food matrix (water-, milk-, or soymilk-fruit juice beverages) and processing [high-
intensity pulsed electric fields (HIPEF); high-pressure processing (HPP); and thermal …

Electroporation is a method of treatment of plant tissue that due to its nonthermal nature
enables preservation of the natural quality, colour and vitamin composition of food products …

Enzymatic browning is associated to the colour alteration and phenolic degradation of
minimally-processed fruits and vegetables. The main responsible is polyphenol oxidase …

In the whole food production chain, from the farm to the fork, food manufacturing steps have
a large environmental impact. Despite significant efforts made to optimize heat recovery or …

Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products,
possessing important nutritional benefits for human health. During fruit and vegetable …

Nonthermal processing technologies have focused on the production of safe, fresh-like and
high quality food products very much in line with current consumer demands. It is a high …

Background The inherent acidity of fruit products acts as a hurdle to microbial growth;
however, enzymatic stability is still a concern for its shelf-life. In the last two decades, the fruit …