The preservation of fresh-eating fruit within the supply chain is of paramount for maintaining
freshness and minimizing resource waste. This article elucidates a comprehensive and …

Drying is one of the oldest and most widely used methods for food preservation. It reduces
the availability of moisture and inhibits microbial and enzymatic spoilage in food products …

This study mainly aimed to analyse the energy requirement, consumption and efficiency
during foam-mat drying of mango in a convective hot-air drier. Modelling thin-layer drying …

The objective of this study was to evaluate the influence of drying temperature (50, 60, and
70° C) and ethanol pretreatment (ET)(99.5%) on the nutritional composition, total phenolic …

Abstract Carrot processing industries produce 25–30% of waste in the form of carrot rejects,
peels, and pomace which contain a large amount of high-value bioactive components …

Cornelian cherry (Cornus mas L.) is a rich source of (poly) phenols such as phenolic acids,
flavonoids, and anthocyanins that are known for their bioactivity. This study aimed to …

Peach is a fruit highly appreciated by consumers; however, it is highly perishable, so drying
is an alternative to preserve its physical and chemical properties. In this study, the effect of …

Brown rot, aspergillosis and soft rot are the primary diseases of postharvest peach fruit. Our
study aimed to investigate the biocontrol effect of Wickerhamomyces anomalus on the …

Coffee silverskin is a coproduct that has a rich composition in bioactive compounds.
However, most of these compounds are susceptible to the conditions used during food …

Foam‐mat drying is an alternative dehydration technique to tray, drum, freeze, and spray
drying. Foam‐mat drying can be used to obtain high‐quality powders from fruit juices and …