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Citric acid treatment maintains fresh-cut sweet potatoes storage quality by reducing browning levels and increasing antioxidant capacity
Fresh-cut sweet potatoes are popular among consumers for their freshness and convenience. However, rapid browning and oxidative damage under stress...
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Effect of cutting styles on physicochemical properties and antioxidant capacity of fresh-cut kiwifruits (Actinidia spp.)
Fresh-cut kiwifruits ( Actinidia spp.) are appreciated by consumers for their convenience and freshness. This study investigated the effect of...
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Pulsed Light Processing in the Preservation of Juices and Fresh-Cut Fruits: A Review
During the last years, the worldwide market of fruit-based foods, mainly juices and fresh-cut commodities, has experienced an increasing consumption...
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Potatoes
Potato (Solanum tuberosum L.) is a tuber and can be thought of as the most superior of the superfoods. While it is comparable to other roots and...
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Wheat-Free and Nutritious Bread and ‘Coricos’ Made with Mesoamerican Ancestral Corn, Amaranth, Sweet Potato and Chia
People with wheat-related disorders require wheat-free and good quality baked goods. We prepared wheat-free bread and cookies (coricos) with flour...
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Fruits and Vegetables
The benefits of eating fresh fruits, vegetables and nuts have been recognized for many decades. This chapter describes the production and processing...
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The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying
The effect of four edible hydrocolloid coatings (carboxymethyl cellulose, chitosan, pectin and gum arabic) on fresh-cut potato’s colour, pH and...
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Processability and physical-functional properties of purple sweet potato powder as influenced by explosion puffing drying
This work focuses on the impact of explosion puffing drying with different pretreatment on the processability and physical-functional properties in...
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Starch digestibility and quality of cookies made from acid and heat-moisture treated sweet potato starch and wheat flour composites
Nowadays, resistant starch (RS) has been widely produced using the physical modification methods and applied for producing low-carb foods. In this...
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Arapey sweet potato peel waste as renewable source of antioxidant: extraction, nanoencapsulation and nanoadditive potential in films
In this work, the peel of Arapey Sweet Potato (Ipomoea batatas), a vegetable waste, was used as a source of phenolic compounds which are widely...
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Ultrasound pretreatment application in dehydration: its influence on the microstructure, antioxidant activity and carotenoid retention of biofortified Beauregard sweet potato (Ipomoea batatas Lam)
This work aimed to evaluate the effects of ultrasound pretreatment on the microstructure, antioxidant activity, and carotenoid retention of...
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Assessment of the chemical composition of buriti (Mauritia flexuosa Liliopsida) and cassava (Manihot esculenta Crantz) residues and their possible application in the bioproduction of coconut aroma (6 pentyl-α-pyrone)
This work aimed to define strategies to increase the bioproduction of 6 pentyl-α-pyrone (bioaroma). As first strategy, fermentations were carried out...
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Persistence of folk dishes in the Coastal Cilento's Culinary Culture: an ethnogastronomic approach
Local gastronomy could be considered a relevant part of the more general concept of Traditional Knowledge, that recently has attracted increasing...
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Food-Based Natural Mitigators of Enzymatic Browning on Fruits and Vegetables: Insights into Active Constituents, Modes of Action, and Challenges
Enzymatic browning is a major cause of postharvest quality loss in fruits/vegetables. Heat and chemicals are conventionally employed to prevent...
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Extension of Solanaceae Food Crops Shelf Life by the Use of Elicitors and Sustainable Practices During Postharvest Phase
This review focus on the use of elicitors of plant defense for shelf life extension of the four main Solanaceae food crops: potatoes ( Solanum...
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Strategic Advances in the Management of Browning in Fruits and Vegetables
Bioactive compounds and healthful nutrient-rich fresh fruits and vegetables enrich our lives with nutrition and health. Discoloration due to...
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Indigenous Food System for Sustainability: South Pacific Study
Local produce is a key component of the Indigenous Food System, which has kept the South Pacific region’s population independent for many years. The...
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Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries
The starch extracted from avocado ( Persea americana L. cv. Hass) seeds was characterized and used in the preparation of an edible coating to reduce...
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The association of dietary patterns with muscle mass and strength in old age: The Hordaland Health Study
PurposeThe single nutrient approach in nutrition research lacks the ability to account for synergistic relationships between dietary components....
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Fruits and Vegetables, Though Rich in Antioxidants, Might Lead to Cytotoxicity
The antioxidant and anti-inflammatory properties of fruits and vegetables make them distinctly placed and renowned food articles. They are rich in...