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Identification of apple varieties using hybrid transfer learning and multi-level feature extraction
The process of identifying apple varieties holds pivotal importance in pomology and agricultural science. This intricate task not only aids growers...
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Fit-For-Purpose Method Development to Determine Co-Occurring Multiclass Mycotoxins in Apple and Apple Puree Samples
Due to the impact of the climate change on mycotoxins production and their occurrence in foods, it is important to consider the potential...
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Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation
The apple pomace—industrial residue of apple beverages manufacture—presents 42–58% of the phenolic content of fresh fruit. As the phenolic...
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Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing
A distinguishing quality or characteristics of apple puree was determined considering the effect of different processing practices: thermal (4 T),...
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Application of Portable NIR Spectroscopy for Instant Prediction of the Product Quality of Apple Slices During Hot Air–Assisted Radio Frequency Drying
Hot air–assisted radio frequency drying (HARFD) is a recently developed food dehydration method to enhance thermal efficiency while retaining the...
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Recent Development on the Chemical Composition and Phenolic Extraction Methods of Apple (Malus domestica)—A Review
Apple ( Malus domestica ) is a reliable source of nutrients to increase the bioactive compounds intake in the human body. In the market, the...
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Ultrafiltration of cashew apple juice using hollow fibers for shelf life extension: process optimization, flux modelling and storage study
Cashew apple juice is one of the highly nutritious and perishable fruit juice. In this study, the shelf life extension of pre-treated cashew apple...
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Sustainable bacterial cellulose production by low cost feedstock: evaluation of apple and tea by-products as alternative sources of nutrients
The high applicability of Bacterial Cellulose (BC) is often challenging due to its high production costs, which ultimately prevents its widespread...
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Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit
Pectin was isolated from the African star apple (ASA) ( Chrysophyllum albidum) fruit at a fully ripe stage from two geographical zones in Ghana. The...
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Ultrasound-Assisted Extraction for Food, Pharmacy, and Biotech Industries
Extraction is an important step in the route of phytochemical processing for the discovery of bioactive constituents from plant materials. The...
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Valorization of Fruit Processing Industry Waste into Value-Added Chemicals
Food production, processing, and preparation produce larger amounts of waste that endanger human health by polluting the environment. Approximately...
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QbD/PAT—State of the Art of Multivariate Methodologies in Food and Food-Related Biotech Industries
Several investigations have been made at lab scale considering the quality by design (QbD) and process analytical technology (PAT) approaches....
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A review on metal/metal oxide nanoparticles in food processing and packaging
Consuming hygienic and secure food has become challenging for everyone. The preservation of excess food without negatively affecting its nutritional...
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Apple peel as a source of dietary fiber and antioxidants: effect on batter rheology and nutritional composition, textural and sensory quality attributes of muffins
Apple peel is considered as a valuable by-product obtained during processing of apples. It is a rich source of phytonutrients and dietary fiber,...
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Volatile profiles of 47 monovarietal cloudy apple juices from commercial, old, red-fleshed and scab-resistant apple cultivars
This study provides cultivar-specific metabolic fingerprints of volatile organic compounds in the headspace of cloudy apple juices. Cloudy juices...
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Industrial Production of Citrus By-products and Its Processing Techniques
Citrus industry generates a large quantity of citrus by-products such as peels, seeds, and pulp which are very valuable resource. Essential oils,...
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Non-thermal processing as a preservation tool for health-promoting beverages
In the recent past, non-thermal food processing methods have been promoted due to the limitations associated with conventional thermal processing...
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Selective Enrichment of Gram-positive Bacteria from Apple Juice by Magnetic Fe3O4 Nanoparticles Modified with Phytic Acid
The emergence of magnetic nanotechnology has prompted the development of novel sample preparation techniques. Phytic acid (PA) is an organophosphate...
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Physicochemical Patterns of the Sorption of Manganese(II) Ions by Apple Pectin Modified with Organic Pharmacophores
AbstractThe sorption of Mn 2+ ions by sorbents based on apple pectin modified with organic pharmacophores (salicylic, anthranilic, 5-aminosalicylic,...
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Recent Advances in Cold Plasma Technology for Food Processing
Cold plasma (CP) is a novel non-thermal technology and has marked a new trend in both the sectors of agriculture and food processing for their safety...
