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Now showing items 11-20 of 20
Effect of thermosonication on the bioaccessibility of antioxidant compounds and the microbiological, physicochemical, and nutritional quality of an anthocyanin-enriched tomato juice
(Springer, 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 ...
A comprehensive study on the main physiological and biochemical changes occurring during growth and on-tree ripening of two apple varieties with different postharvest behaviour
(Elsevier, 2018-11-01)
Apple quality and the storage potential likely depend on a range of physiological and biochemical events occurring throughout fruit development and ripening. In this study, we investigated the major ...
Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products
(Wiley, 2018-08-09)
The effects of the inclusion of broccoli co-products into crackers on the bioaccessibility as well as theiroverall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 ...
Strategies to reduce microbial risk and improve quality of fresh andprocessed strawberries: A review
(Elsevier, 2019-01-03)
Strawberries are one of the most important fruits in the Mediterranean diet and have been widely investigated for their nutritional and nutraceutical properties. Concern about the safety of fresh and ...
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
(Springer, 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 ...
Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
(Elsevier, 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 ...
Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum L.) jam
(Wiley, 2018-05-24)
This study investigated the effects of storage on the physicochemical and nutritional aspects ofblueberry jam. Jams were stored at either 4, 25, or 358C during a 56-day period. The pH was sig-nificantly ...
Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
(Wiley, 2019-01-07)
The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli ...
Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology
(Elsevier, 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 ...
Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties
(Springer Verlag, 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 ...