Background Sustainable food supply is a primary concern for food industries, governments,
and international agencies worldwide. Food industries are under continuous pressure to …

Drying is one of the oldest methods for food preservation that removes the water from fruit
and makes it available for consumption throughout the year. Dried fruits can be produced by …

Lipoxygenase (LOX) is a widely distributed enzyme in plant and animal cells. It catalyzes the
oxidation of polyunsaturated fatty acid into fatty acid hydroperoxides. LOX is also associated …

In this study we aimed to compare the chemical composition and biological activity between
Morus alba L. leaf extract obtained with 95% v/v ethanol using a pulsed electric field (PEF) …

The study examined the effects of pulsed electric field treatment on the kinetics and
properties of convective-dried mushrooms using different drying agents. Increasing the …

The effect of pulsed electric fields (PEF) on the cell disintegration index (Zp), the freeze‐
drying process and the final product quality of red beet and pineapple tissue was studied …

The study aimed to determine the influence of a pulsed electric field (PEF) treatment on
vacuum drying (VD) of apples and their selected quality parameters. The apples were …

By increasing the permeability of the cell membrane of the treated material, pulsed electric
fields (PEF) enhance the internal transport of various chemical substances. Changing the …

From a quality standpoint, it is desirable to preserve the characteristics of fresh-cut potatoes
at their peak. However, due to the mechanical tissue damage during the cutting process …

The subject of investigation in this research was the preparation of pointed gourd
(Trichosanthes dioica) petha using osmotic dehydration. The primary objective of this study …