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Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods
(Springer Nature, 2024-03)Purpose of Review: The studies of the application of non-thermal plasma (NTP) for food processing and preservation during the last 5 years have been exponentially increasing. In this work, we review the main findings in ... -
Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables
(Elsevier, 2021-07-10)Fruits and vegetables (F&V) are an acknowledged source of health-promoting compounds able to reduce incidence of chronic diseases in regular consumers. Minimally processed F&V are convenience products having a limited ... -
Comparison of the Contents of Bioactive Compounds and Quality Parameters in Selected Mango Cultivars
(2016-12)Mango cultivars Tommy Atkins, Zill, Peach, Sabre, Rosa and Phiva were analyzed for their quality parameters (fruit weight, flesh color chroma, L, h0, total soluble solid [TSS]/titratable acidity [TA], firmness), bioactive ... -
High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns
(2022-05-11)The high demand for fresh-like characteristics of vegetables and fruits (V&F) boosts the industrial implementation of high hydrostatic pressure (HHP), due to its capability to simultaneously maintain original organoleptic ... -
Induction of stress defense response and quality retention in minimally processed peaches through the application of gamma irradiation treatments
(Elsevier, 2022-08-21)Consumers demand fruit and vegetable products "on the go" that maintain color, flavor, nutritional and bioactive compounds almost equal to fresh products. Irradiation represents an effective technology traditionally used ... -
Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie
(2018-06)Fruit & Vegetable (F&V) smoothies are rich in nutrients and other health related compounds. However, they have a short shelf-life and the traditional methods applied to preserve them generate losses in their natural flavor ...