• Encapsulation as Carrier System to Enrich Foods with Antioxidants. Freeze Concentration as a Technique to Retain Valuable Heat Labile Components of Foods. High-Pressure Process for the Treatment of Products Rich in Thermolable and Nutraceutical Compounds. Electric Field Treatment in the Retention of Vitamins in Fruits Pulp Processing. Microwave Technology for Enzyme Inactivation and Improved Antioxidant Capacity in Food Processing. Impregnation with Ohmic Heating: Effective Technique to Enrich Some Food Matrix. Enzyme Facilitated Diffusive Extraction of Bioactive Components From Fruits and Vegetables. Supercritical Fluid Technology for Essential Oil Impregnation of Food Matrix. Osmotic Dehydration Under High Hydrostatic Pressure on Bioactive Compounds of Fruits. Stability of Flavonoids Compound in Vacuum Impregnated Fruits After Drying (Microwave Vacuum Drying, Air Drying and Freeze Drying) and Storage. Thermal and High-Pressure Processing for Optimal Retention of Physical and Nutritional Quality of Fruits. Nanoencapsulation of Polyunsaturated Fatty Acid in the Enrichment of Fruit Juice. Functional Food Development by Polyphenols Encapsulation. Design of Foods with Bioactive Lipids for Improved Health.

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• Encapsulation as Carrier System to Enrich Foods with Antioxidants. Freeze Concentration as a Technique to Retain Valuable Heat Labile Components of Foods. High-Pressure Process for the Treatment of Products Rich in Thermolable and Nutraceutical Compounds. Electric Field Treatment in the Retention of Vitamins in Fruits Pulp Processing. Microwave Technology for Enzyme Inactivation and Improved Antioxidant Capacity in Food Processing. Impregnation with Ohmic Heating: Effective Technique to Enrich Some Food Matrix. Enzyme Facilitated Diffusive Extraction of Bioactive Components From Fruits and Vegetables. Supercritical Fluid Technology for Essential Oil Impregnation of Food Matrix. Osmotic Dehydration Under High Hydrostatic Pressure on Bioactive Compounds of Fruits. Stability of Flavonoids Compound in Vacuum Impregnated Fruits After Drying (Microwave Vacuum Drying, Air Drying and Freeze Drying) and Storage. Thermal and High-Pressure Processing for Optimal Retention of Physical and Nutritional Quality of Fruits. Nanoencapsulation of Polyunsaturated Fatty Acid in the Enrichment of Fruit Juice. Functional Food Development by Polyphenols Encapsulation. Design of Foods with Bioactive Lipids for Improved Health.

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• Encapsulation as Carrier System to Enrich Foods with Antioxidants. Freeze Concentration as a Technique to Retain Valuable Heat Labile Components of Foods. High-Pressure Process for the Treatment of Products Rich in Thermolable and Nutraceutical Compounds. Electric Field Treatment in the Retention of Vitamins in Fruits Pulp Processing. Microwave Technology for Enzyme Inactivation and Improved Antioxidant Capacity in Food Processing. Impregnation with Ohmic Heating: Effective Technique to Enrich Some Food Matrix. Enzyme Facilitated Diffusive Extraction of Bioactive Components From Fruits and Vegetables. Supercritical Fluid Technology for Essential Oil Impregnation of Food Matrix. Osmotic Dehydration Under High Hydrostatic Pressure on Bioactive Compounds of Fruits. Stability of Flavonoids Compound in Vacuum Impregnated Fruits After Drying (Microwave Vacuum Drying, Air Drying and Freeze Drying) and Storage. Thermal and High-Pressure Processing for Optimal Retention of Physical and Nutritional Quality of Fruits. Nanoencapsulation of Polyunsaturated Fatty Acid in the Enrichment of Fruit Juice. Functional Food Development by Polyphenols Encapsulation. Design of Foods with Bioactive Lipids for Improved Health.

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