Research on the content of polyphenolic compounds in fruits and vegetables, the extraction
of bioactive compounds, and the study of their impact on the human body has received …

Lactic acid bacteria (LAB) are well known for the production of fermented foods and their
beneficial effects on consumers. However, they are very sensitive to environmental …

Mycelium is the vegetative part of the fungus that grows and forms fruiting bodies, called
mushrooms. The Pleurotus eryngii variety mycelium is highly nutritious but perishable due to …

Vacuum drying kinetics, thermal histories and quality kinetics of two rosehip leather
formulations were determined, at tray temperatures between 40 and 70° C. Data was …

The current study emphasizes on the effects of four drying methods, namely, oven drying,
adsorption drying, freeze-drying, and vacuum drying on the total polyphenol content and …

Abstract Purpose of Review Drying as a preservation method for plant materials improves
microbial and nutritional quality, however, such processing needs a lot of energy. Thus …

Throughout the world, chili and chili powders are spices of considerable economic
importance. Rocoto (Capsicum pubescens R. & P.) is a chili pepper used in Andean …

Reliable induction of foaming is indispensable for vacuum foam drying. We previously
showed that, adequate partial drying followed by puncturing a solution with a needle …

Honey is rich in sugar content and dominated by fructose and glucose that make honey
prone to crystallize during storage. Due to honey composition, the anhydrous glass …

Different processes were studied as pretreatment operations in order to adequately intensify
the drying of carrot. Blanching, freezing/thawing F/T, Steaming implying high saturated …