As the most widely consumed fruit in the world, apple (Malus domestica Borkh.) fruits
provide a high level of phenolics and have many beneficial effects on human health. The …

Abstract (Ultra) high-pressure homogenization ((U) HPH) is one of the emerging
technologies being studied and developed for various applications in the food industry.(U) …

Apple juice (AJ) was fermented by six select lactic acid bacteria (LAB), namely Lactobacillus
plantarum 90 (Lp90), Lactobacillus helveticus 76 (Lh76), Lactobacillus casei 37 (Lc37) …

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 …

A study was initiated with the objective of evaluating the effects of sonication treatment on
quality characteristics of apple juice such as polyphenolic compounds (chlorogenic acid …

Increasing evidence supports the role of polyphenols in human health and has driven
interest in translation of polyphenol rich ingredients to human foods. Food processing is a …

Anthocyanins are a group of phenolic compounds responsible for red, blue and violet
colouration of many fruits, vegetables and flowers. The high content of these pigments is …

Flavonoids are a ubiquitous group of phytochemicals with diverse bioactivities. They are
widely distributed in numerous plant-based foods with potential health benefits. Humans …

Effects of high hydrostatic pressure (HHP) at 300–500MPa for 5–20min and high
temperature short time (HTST) at 110° C for 8.6 s on enzymes, phenolics, carotenoids and …

A study was conducted to evaluate the influence of blanching and sonication on important
quality parameters of carrot juice. Blanching of carrots was done in normal water and …