Results 61 to 70 of about 13,489 (230)
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
International Journal of Food Properties, 2020 In recent years, the consumers’ demands for fruit and vegetable juices (F&VJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly.
Fakhreddin Salehi
doaj +1 more source
Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
wiley +1 more source
The Potential role of the consumer in the revitalisation of the Romanian apple industry. [PDF]
After many years of domination by the Soviet Union, 1989 brought great changes in Eastern Europe. The collapse of the communist system has led to the beginning of a new era in which Eastern European countries are being required both to develop a ...
Rominger, Ovidu Erich
core +6 more sources
, 2020 The new global trends for consuming natural products rich in bioactive compounds and health-promoter phytochemicals have increased the modern consumer's interest in fruit and vegetable juices.
Silva, E.K. +2 more
core +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Import Demand for Disaggregated Fresh Fruits in Japan [PDF]
Using annual Japanese fresh fruit import data from 1971-1997, this study analyzes the import patterns of Japan's seven most popular fresh fruits by implementing and testing a general differential demand system that nests four alternative import demand ...
Seale, James L., Jr., Schmitz, Troy G.
core +2 more sources
High Pressure Pasteurization of Fruit and Vegetable Juices
, 2015 Bakalářská práce je zpracována pouze na teoretické úrovni. Obsahuje informace o technologicky významných odrůdách ovoce a zeleniny, které jsou vhodné pro výrobu ovocných a zeleninových šťáv.
Bolková, Barbora
core +2 more sources
Parents’ understanding of front of pack orange juice labelling [PDF]
, 2010 Background: Previous studies have demonstrated the difficulties consumers face in understanding FoP labels of foodstuffs despite the government’s effort to introduce a system to ensure they are understood by all.
Giddins, Sian E.
core +2 more sources
Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source