Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
DOI: 10.1016/j.foodcont.2018.03.005
Abstract: Abstract Our objective was to investigate nitrate and nitrite contents of acidified and fermented fruits and vegetables. l -ascorbic acid and total phenols were also examined based on the hypothesis that the presence of these… read more here.
Keywords: nitrite contents; pickled fruit; vegetable products; contents pickled ... See more keywords
Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2049692
Abstract: Every year, huge amounts of fruit and vegetable by-products in the food processing factories are produced. These by-products have great potential to be used for different targets especially the extraction of value-added ingredients. The target… read more here.
Keywords: added ingredients; vegetable products; value added; fruit vegetable ... See more keywords
Antioxidant-rich natural fruit and vegetable products and human health
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DOI: 10.1080/10942912.2020.1866597
Abstract: Antioxidants are important ingredients that are present in fruits and vegetables (FAV). With increased consumption of FAV in its raw and processed form, a predominantly plant-based diet rich in FAV... read more here.
Keywords: vegetable products; products human; fruit vegetable; natural fruit ... See more keywords
Fruit and Vegetable By-Products to Fortify Spreadable Cheese
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DOI: 10.3390/antiox7050061
Abstract: In this work, spreadable cheese was enriched with flours from by-products (red and white grape pomace, tomato peel, broccoli, corn bran, and artichokes) as sources of fibres and antioxidant compounds. The physicochemical and the sensory… read more here.
Keywords: vegetable products; grape pomace; spreadable cheese; fruit vegetable ... See more keywords
Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products
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DOI: 10.3390/foods11121811
Abstract: Thermal processing of packaged fruit and vegetable products is targeted at eliminating microbial contaminants (related to spoilage or pathogenicity) and extending shelf life using microbial inactivation or/and by reducing enzymatic activity in the food. The… read more here.
Keywords: microbial inactivation; processing; vegetable products; fruit vegetable ... See more keywords
Functional Oligosaccharides Derived from Fruit-and-Vegetable By-Products and Wastes
Sign Up to like & getrecommendations! Published in 2022 at "Horticulturae"
DOI: 10.3390/horticulturae8100911
Abstract: Industrial-scale food manufacturing generates high quantity of fruit-and-vegetable solid by-product and waste streams (FVSW) which have become a challenge to the environment post-production. Due to this, proposals for a better use of resources to reduce… read more here.
Keywords: vegetable products; derived fruit; oligosaccharides derived; fruit vegetable ... See more keywords