Journal ArticleDOI
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
Ashish Rawson,Ankit Patras,Brijesh K. Tiwari,Francesco Noci,Tatiana Koutchma,Nigel P. Brunton +5 more
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TLDR
This review summarizes the recent application of both thermal and non-thermal processing technologies on bioactive content of exotic fruits and their products and discusses the impact of processing conditions on the stability of bioactive compounds in exotic fruits.About:
This article is published in Food Research International.The article was published on 2011-08-01. It has received 430 citations till now.read more
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Pineapple (Ananas comosus L. Merr.), Waste Streams, Characterisation and Valorisation: An Overview
Wafaa M. Hikal,Abeer A. Mahmoud,Hussein A. H. Said-Al Ahl,Amra Bratovcic,Kirill G. Tkachenko,Miroslava Kačániová,Ronald Maldonado Rodriguez +6 more
TL;DR: In this paper, the phytochemical constituents of pineapple peel, their biological activity, and the current state-of-the-art for the utilization of pineapple waste from the processing industry for obtaining pharmaceuticals, food, and beverages, biocombustibles, biodegradable fibers, and other different usage.
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Influence of biopolymers and freeze-drying shelf temperature on the quality of a mandarin snack
TL;DR: In this paper, both the impact of the use of gum Arabic and whey protein isolate and the effect of shelf temperature on the quality of a mandarin snack were studied adding the biopolymers and heating up to 40°C makes the snack crunchier.
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Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities
TL;DR: In this paper, the effect of heating in the absence or presence of oxygen on the enzyme activity and nutritional quality of apple puree was investigated using designed equipment, apples were vacuum-ground, packaged, and heated under vacuum (2.67 kPa, 90 kC for 30 min) to limit exposure to oxygen, and compared to those heated in open air.
Journal ArticleDOI
Optimization of osmosonication pretreatment of ginger (Zingiber officinale Roscoe) using response surface methodology: Effect on antioxidant activity, enzyme inactivation, phenolic compounds, and physical properties
Richard Osae,Richard Osae,Cunshan Zhou,William Tchabo,William Tchabo,Baoguo Xu,Ernest Bonah,Evans A. Alenyorege,Haile Ma +8 more
TL;DR: In this article, the effect of sonication frequency (UF) 33-68 kHz, sucrose concentration (SC) 20-60% wt/vol, and pretreatment time (PT) 10-30 min for maximizing 1,1-diphenyl-2-picrylhydrazyl (DPPH), cupric ion reducing capacity (CUPRAC), ferric reducing antioxidant power capacity (FRAP), total phenolic content (TPC), weight reduction (WR), water loss (WL), rehydration ratio (RR), and minimizing polyphen
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Comparison of sterilization efficiency of pulsed and continuous UV light using tunable frequency UV system
TL;DR: In this paper, a tunable frequency UV system was designed to allow indicator bacteria to be exposed to continuous or pulsed UV light with a same low pressure mercury lamp, which can emit UV light having a wavelength of 253.7nm, and the pulse frequency was adjustable.
References
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Book
Modern food microbiology
TL;DR: This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do, and contains material that goes beyond what normally is covered in a one-term course.
Journal ArticleDOI
Preharvest and postharvest factors influencing vitamin C content of horticultural crops.
Seung K. Lee,Adel A. Kader +1 more
TL;DR: The content of vitamin C in fruits and vegetables can be influenced by various factors such as genotypic differences, pre-harvest climatic conditions and cultural practices, maturity and harvesting methods, and postharvest handling procedures.
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Applications and opportunities for ultrasound assisted extraction in the food industry-a review
TL;DR: In this paper, the use of ultrasonic assisted extraction (UAE) for food and allied industries is discussed, including the potential for modification of plant cell material to provide improved bioavailability of micro-nutrients while retaining the natural-like quality.
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Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
TL;DR: In this paper, the mechanisms and kinetics of anthocyanin degradation during heat treatment are investigated based on current findings, which can have a dramatic impact on colour quality and may also affect nutritional properties.
Journal ArticleDOI
Lycopene in tomatoes: chemical and physical properties affected by food processing
John Shi,M Le Maguer +1 more
TL;DR: Determination of the degree of lycopene isomerization during processing would provide a measure of the potential health benefits of tomato-based foods, and further research on the bioavalability, pharmacology, biochemistry, and physiology must be done to reveal the mechanism of lyCopene in human diet.