Background The macromolecules in the food system such as starch, protein and lipid are
essential components and major sources of calories in the human diet. Thermal treatment is …

Flavonoids are a ubiquitous group of phytochemicals with diverse bioactivities. They are
widely distributed in numerous plant-based foods with potential health benefits. Humans …

Radio frequency (RF) drying is an emerging technology for food and agricultural products,
holding features of rapid, uniform, stable, and volumetric heating, high energy efficiency, and …

Thermal processing is commonly employed to ensure the quality and extend the shelf‐life of
fruits and vegetables. Radio frequency (RF) heating has been used as a promising …

Fruits, vegetable, and root (FVR) crops are vital to achieve food and nutrition security (FNS),
especially in Sub-Saharan Africa (SSA). However, their perishable nature results in losses …

As important primary food crops, sweet potatoes have rich nutritional values. Baking with a
single oven is a common method for processing sweet potatoes. Since the single oven has …

Pineapple, with its attractive sensorial and nutritional characteristics, is the most traded
tropical fruit worldwide. However, due to its high-water content (85–92 wb%), it is highly …

Choice of drying methods significantly impacts the nutritive and non-nutritive compounds in
fruits and vegetables. Phytochemicals such as total phenolics and total flavonoids are non …

Nowadays, consumers are increasingly demanding processed food products with high
levels of beneficial components. Bitter melon and apple are both nutritious foods rich in …

Radio frequency (RF) heating is a novel technology applied to drying and puffing. In the
previous study, the optimal conditions for RF drying and puffing of composite purple sweet …