The relevance of food composition for human health has increased consumers' interest in
the consumption of fruits and vegetables, as well as foods enriched in bioactive compounds …

Aging is essential for improving the quality of wine, especially for red wine and special wine
types. High-quality wines are traditionally produced by ageing them in oak barrels, some …

This study was conducted to investigate the effect of lactic acid bacteria (LAB) strains on
color properties, phenolic profile and antioxidant activities of mulberry juice. Mulberry juice …

In this chapter, we discuss the influence of the processing methods on the content of
phenolic compounds in fruits and vegetables. The intake of fruits and vegetables based …

The stabilities of the phenolic compounds, antioxidant activity and colour parameters of
microencapsulated powdered BRS Violeta red grape juice were evaluated throughout …

Chokeberry juice is used in the food industry because of its antioxidant activity as well as
anti-diabetes, anti-mutagenic, bacteriostatic, anti-inflammatory and anti-virus properties …

Abstract Jambolan (Syzigium cumini (L.) Skeels) stands out among the Brazilian fruits that
are rich in bioactive compounds with potential for the production of dehydrated product …

This study investigated the potential of guar gum and a double emulsion to increase the
thermal stability of anthocyanins. The effect of different guar gum concentrations (0%, 0.25 …

The aim of this study was to explore the copigmentation effect of gallic acid on red wine color
and to dissect its mechanism at the molecular level. Three-dimensional studies, eg, in model …

Abstract Hybrid grape Isabel (Vitis vinifera× Vitis labrusca) is the main cultivar used to
produce grape juice in Brazil. However Isabel grape is deficient in anthocyanins. Application …