Polyphenol oxidation is a chemical process impairing food freshness and other desirable
qualities, which has become a serious problem in fruit and vegetable processing industry. It …

Ohmic heating (OH) of food has been investigated for many years as an alternative to
conventional heating because it allows fast and homogeneous heating. The processing …

The aim of this paper was to obtain paraprobiotic from Bifidobacterium animalis subsp. lactis
Bb-12 (BB) with a promising ohmic-heating (OH) condition through response surface …

In this research, persimmon samples (sliced, pureed) were dehydrated by convective (50
and 100° C) and microwave (100 W) drying techniques with different pre-treatment …

Nowadays, the market is full of lists of products produced by way of vivid processing,
blended formulation, and other novel formulation practices. In a similar vein, ohmic heating …

Due to their high water content, frozen mushrooms (Agaricus bisporus) were greatly affected
by ice crystal formation, which can lead to the destruction of tissue structure, serious …

The fruits and vegetables are important for the world population due to the nutritional
contribution they offer; in addition, its production is relatively less expensive compared to …

In this study, inactivation of mushroom polyphenol oxidase (PPO) by low intensity direct
current (DC) electric field and its molecular mechanism were investigated. In the …

The shelf life of Dictyophora rubrovolvata (D. rubrovolvata) has been strongly limited by
autolysis, a natural process of self-degradation. Conventional heat treatment methods (hot …

Mushrooms are delicious foodstuffs that are rich in nutrients, but they have high moisture
contents and are easily spoiled. While mushrooms are usually preserved by drying, the …