Fresh foods like vegetables, fruits, and aquatic products have high water activity and they
are highly heat-sensitive and easily degradable. Dehydration is one of the most common …

Lifestyles have changed the eating norm of people leading to chronic and degenerative
maladies. In fact, prevailing use of highly processed and convenient-to-eat foods have …

Background Fruits and vegetables are important components of the daily diet, but they are
generally very perishable especially when they are peeled and cut, prepared for …

The brown seaweed contains a type polyphenol compound characteristic of its species, the
phlorotannins, which are produced from the polymerization of phloroglucinol units. They …

Squid is considered as a healthy food by consumers because of its high nutritive value.
However, it is easily decay caused by microbial contamination. This study aimed to …

Fresh aquatic products are rich in nutritional compounds and are an important source of
good protein for humans. Dehydration processing technologies of aquatic products used in …

Simultaneous application of osmotic dehydration under high hydrostatic pressure conditions
of strawberries was studied with the purpose of analyzing the effect of the combined process …

Effect of air temperature on drying kinetics, functional properties, phycobiliproteins (PE and
PC), colour, antioxidant capacity, total phenolic content, texture and agar yield during drying …

In this work the drying kinetics of Atlantic salmon (Salmo salar L.) fillets and the influence of
air drying temperature on colour, firmness and biochemical characteristics were studied …

Moisture distribution and rehydration ability of squid fillets subjected to heat-pump drying
(HPD), freeze-drying (FD) and hot-air drying (AD) were investigated. The impact of drying …