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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) Postcollita
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) Postcollita
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) Postcollita
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) Postcollita
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) Postcollita
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) Postcollita
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 ...
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) Postcollita
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 ...
Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses
(International Journal of Food Science and Technology, 2019-01-04) Postcollita
The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content (TPC) and antioxidant ...
Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables
(Food Science and Biotechnology, 2019-05-09) Postcollita
Ultrasound processing can result in cell wall disruption, facilitating the release of the cellular content. Therefore, we hypothesized that sonication of vegetables could be used as a pre-treatment to ...
Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology
(LWT - Food Science and Technology, 2018-08-17) Postcollita
This study investigated different methods of extraction of protein fromGanxetbeans (Phaseolus vulgarisL. var.Ganxet) and evaluated the functional properties of these valuable proteins. Overall, ultrasound ...