Drying is considered as the most common and fundamental technique for the postharvest
preservation of herbs and is regarded as a good process to retain bioactive compounds …

In the modern era, macro-microalgae attract a strong interest across scientific disciplines,
owing to the wide application of these cost-effective valuable bioresources in food, fuel …

The performance of a solar dryer (SD) and a solar-assisted heat pump dryer (SAHPD) for
drying of cassava chips have been investigated. The SD and SAHPD decreased the mass of …

Food processing systematically aims at meeting the needs of consumers who are looking for
total high quality and perfect food safety. As the various thermal and non-thermal food …

In the present study Instant Controlled Pressure Drop (DIC) process, a vacuum drying
technology, followed by chemical treatment of surfaces, was evaluated as an alternative in …

The instant controlled pressure drop (DIC) is one of the emerging technologies in food that
can affect the extraction and techno-functional properties of proteins. Camelina sativa cake …

Alternative to conventional processes, many innovative techniques have been studied to
preserve the nutritional quality and to protect food from deterioration. This chapter …

Background: The present review article provides an overview of the published literature
concerning microbial quality of medicinal plants and products and their decontamination …

A comparative study of various drying techniques were carried out on Green Moroccan
Peppers GMPs, Traditional Hot Air Drying, Swell Drying SD, and freeze drying, in order to …

To respond to the various issues of conventional drying (textural defects of collapse-
shrinkage and case hardening, microbiological contamination, poor rehydrability …