Effect of nonthermal treatments on selected natural food pigments and color changes in plant material
Sustainable biosynthesis of antioxidants from Koji rice fermented with Aspergillus flavus using microwave-assisted extraction
Comparison of quality characteristics of tomato paste produced under ohmic-vacuum combination heating and conventional heating
Emergence of cold plasma and electron beam irradiation as novel technologies to counter mycotoxins in food products
Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System
Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum L.) protein