Background Fruits and vegetables are an essential class of food with enormous nutritional
and commercial gains. With the surge in interest for nutraceuticals, the demand for high …

Highlights•The influence of pre-treatments on drying kinetic was updated.•Ultrasound,
pulsed electric field, high pressure and ethanol were reviewed.•Pre-treatments significantly …

Background As electromagnetic waves of particular bands, energy-carrying infrared
radiation, microwave, and radio frequency transfer heat, which affects biological functions …

This opinion paper discusses the use of emerging technologies for modifying starches, in
order to achieve new properties and applications, thus enhancing their performance. We …

Hybrid microwave-assisted hot air (MW-HA) tunnel drying at 100, 150 and 200 W at 50° C,
60° C or 70° C was evaluated with gathered data on the associated drying kinetics, energy …

Highlights•Literature on the effects of packaging imagery on consumer perception is
summarized.•Consumers infer meaning from packaging imagery, thus shaping their …

The effect of pulsed electric fields (PEF) on the kinetics of vacuum drying (VD) and
rehydration of carrot tissue was studied. The intensity of PEF treatment was E= 0.6 kV/cm …

Osmotic dehydration kinetics depends on food tissue microstructure; thus, modulation of
mango porosity could help selectively enhance water removal over sugar gain. In this …

Optimization of important drying parameters with PEF pretreatment was carried out using
Hermetia illucens larvae tissue. Three level factorial design of response surface …

The benefits of using hybrid drying are increasingly remarked. Microwave-convective drying
(MW-CD) links the advantages of both microwave and convective drying methods and …