Food and Bioprocess Technology

Abstract Potatoes are usually stored at 4–8 °C to suppress sprouting, thus prolonging shelf-life. However, prolonged exposure to cold storage leads to the accumulation of reducing sugars as a physiological reaction to cold stress, leading to a cold-induced sweetening (CIS). Potatoes with high sugars have inferior processing quality. Limited studies have investigated postharvest technologies that …

Abstract Ochratoxin A (OTA) is a mycotoxin commonly found in many food products. Grape-derived food products represent the second largest source of daily OTA intake. As an alternative to chemical and physical processes for OTA detoxification, there is growing interest in the use of enzymatic treatments. The biodegradation of OTA by enzymes is a highly specific and environmentally friendly treatme…