Apple (Malus domestica) is widely consumed by consumers from various regions. It contains
a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic …

The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In
commercial fruit juice production, a variety of approaches are applied to inactivate …

Food endogenous enzymes have impacts on color, texture and flavor of foods during food
processing or preservation. Cold plasma is a novel non-thermal food processing technology …

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

Clean-label foods have gained a lot of attention since it meets consumers' interests in
minimally processed food having a minimal number of ingredients and free from artificial …

Polyphenol oxidase (PPO) is thought to be a threat to the food industry because it initiates
the browning reaction during fruit and vegetables processing. Therefore, thermal and non …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

Background The new global trends for consuming natural products rich in bioactive
compounds and health-promoter phytochemicals have increased the modern consumer's …

Anthocyanins have received considerable attention for the development of food products
with attractive colors and potential health benefits. However, anthocyanin applications have …

The impact of supercritical carbon dioxide (SCCD)(10–60 MPa/45° C/30 min) and
subsequent 10 weeks storage at 4° C on polyphenol oxidase (PPO), peroxidase (POD) …