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Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
(International Journal of Gastronomy and Food Science, 2018-05-29)
The present study evaluated the effect of thermal processing on the colour, antioxidant activity, vitamin C content, and total phenols of six Brassica vegetables. The landrace Grelo was the best source ...
Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology
(International Journal of Gastronomy and Food Science, 2019-08-30)
Chickpea cooking water, also known as aquafaba, generated in our homes is generally discarded as waste. However, this valuable resource contains high quantities of proteins with excellent technofunctional ...
Ultrasound processing alone or in combination with other chemical or physical treatments as a safety and quality preservation strategy of fresh and processed fruits and vegetables: a review
(Food and Bioprocess Technology, 2019-08-12)
Ultrasound (US) processing has emerged as a novel food preservation technology. This strategy has proved antimicrobial effects due to cavitation, which is the formation, growth, and collapse of bubbles ...
Strawberry sanitization by peracetic acid washing and its effect on fruit quality
(Food Microbiology, 2019-05-15)
The risk posed by outbreaks associated with strawberries together with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. ...
Effect of thermosonication on the bioaccessibility of antioxidant compounds and the microbiological, physicochemical, and nutritional quality of an anthocyanin-enriched tomato juice
(Food and Bioprocess Technology, 2018-10-24)
The aim of this study was to assess the potential of thermosonication as a strategy to obtain safe and high-quality tomato juice
enriched in anthocyanins, formulated using strawberry processing ...
Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms
(Journal of Food Science and Technology, 2018-04-16)
Brassica vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of ...
Cultured microalgae and compounds derived thereof for food applications: Strain selection and cultivation, drying, and processing strategies
(Food Reviews International, 2019-08-19)
Currently, global demand for microalgae foods is growing and their functional potential is now evident in several books and scientific studies. One of the aims of the current paper was to review the ...
Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid
(Food Control, 2018-05-29)
The effectiveness of a water-assisted UV-C (WUV) technology for the decontamination of fresh-cut broccoli fromconventional and organic agricultural practices was evaluated as an alternative to chlorine ...
Effect of microalgal biomass incorporation into foods: Nutritional and sensorial attributes of the end products
(Algal Research, 2019-06-04)
Despite the high content of macro- and micro-nutrients found in microalgae, only a limited number of products containing microalgae have been launched into the market. Most of these products were marketed ...
Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties
(Journal of Food Science and Technology, 2019-09-14)
Modern city lifestyle is characterized by an increased demand for fresh or minimally processed foods. Lettuce (Lactuca sativa L.), mainly iceberg lettuce, is the main vegetable used during the manufacture ...