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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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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Effects of drying and grinding in production of fruit and vegetable powders: A review
TL;DR: In this article, the effect of different dry drying and grinding methods on physicochemical and functional properties of the final products is reviewed, and some of the innovative concepts as well as approaches to alleviate the abovementioned changes are discussed.
Journal ArticleDOI
Non-thermal technologies and its current and future application in the food industry: a review
TL;DR: In this paper, the authors present non-thermal technologies applications and its mechanism in food industry in recently, and explore the potential application prospects of combining nonthermal treatments applied in food Industry because it not only could overcomes the drawback of single technology, but also can enhances the processing efficiency at lower treatment intensity.
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Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds
Elena Roselló-Soto,Mohamed Koubaa,Amine Moubarik,Rita P. Lopes,Jorge A. Saraiva,Nadia Boussetta,Nabil Grimi,Francisco J. Barba +7 more
TL;DR: In this paper, a review of current and new insights in the recovery of high-added value compounds from wastes and by-products generated during the olive oil production process is discussed.
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Microencapsulation of bioactives for food applications
TL;DR: The potential of microencapsulation to protect bioactive compounds ensuring their bioavailability is shown, but further studies are required, considering both its applicability and incentives by regulatory agencies.
Journal ArticleDOI
Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice.
TL;DR: The results obtained support the use of sonication to improve the quality of Chokanan mango juice along with safety standard as an alternative to thermal treatment.
References
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Journal ArticleDOI
Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar
TL;DR: In this article, the thermal degradation kinetics of both components of vitamin C, ascorbic acid (AA) and dehydroascorbic acid(DHAA) were determined in a nectar of Cupuacu (Theobroma grandiflorum) with 25% of pulp and 15% of sugar in water.
Book
High Pressure Food Science, Bioscience and Chemistry
TL;DR: In this paper, the effect of high pressure on cycloaddition reactions was investigated in the context of high presure as a unit operation for food processing in the presence of dextran sulphate and high pressure-assisted freezing.
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Improving the storage of minimally processed mangoes (Mangifera indica L.) by hot water treatments
Tassadit Djioua,Florence Charles,Félicie Lopez-Lauri,Heloísa Almeida Cunha Filgueiras,Alain Coudret,Murillo Freire,Marie-Noelle Ducamp-Collin,Huguette Sallanon +7 more
TL;DR: In this paper, the effect of heat treatments applied to whole "Keitt" mango fruit on physical, physiological and biochemical quality of minimally processed mangoes was studied, where whole mangoes were subjected to hot water dipping at 46 or 50 ◦ C for 30 or 75 min, cooled for 15 min, and processed and stored at 6.
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Degradation compounds of carotenoids formed during heating of a simulated cashew apple juice
TL;DR: In this paper, the influence of organic acid and heating treatments on carotenoid degradation on a simulated cashew apple juice was assessed by high performance liquid chromatography coupled with a photodiode array and mass spectrometry detectors.
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Antioxidant phytochemical and quality changes associated with hot water immersion treatment of mangoes (Mangifera indica L.)
TL;DR: In this paper, the authors investigated polyphenolic and antioxidant changes to mature, green mangoes following varying times of HWT and their changes during short-term storage, and concluded that the optimum hot water immersion times did not affect the external quality and polyphenolics of mangoes but all heat treatments reduced total soluble phenolics and antioxidant capacity, regardless of the duration of treatment times, during 4 days storage.