Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products,
possessing important nutritional benefits for human health. During fruit and vegetable …

Drying is one of the oldest and most widely used methods for food preservation. It reduces
the availability of moisture and inhibits microbial and enzymatic spoilage in food products …

The objective of this study was to evaluate the influence of drying temperature (50, 60, and
70° C) and ethanol pretreatment (ET)(99.5%) on the nutritional composition, total phenolic …

Cornelian cherry (Cornus mas L.) is a rich source of (poly) phenols such as phenolic acids,
flavonoids, and anthocyanins that are known for their bioactivity. This study aimed to …

Red cabbage, a highly nutritious cool‐season cruciferous vegetable, is rich in anthocyanins;
however, the instability of anthocyanins during processing and storage poses challenges …

Microwave-assisted foam-mat drying is a hybrid process which shares the advantages of
microwaves (faster dehydration) and foam-mat drying (high efficiency and developed …

In manufacturing food powders, foam-mat drying provides a cost-effective alternative to
traditional drying methods. This study aimed to select the foaming conditions which support …

Foam‐mat drying is an alternative dehydration technique to tray, drum, freeze, and spray
drying. Foam‐mat drying can be used to obtain high‐quality powders from fruit juices and …

Drying fruit puree by the foam drying method has become popular due to its simplicity, low
cost, short drying time, and low thermal degradation. The objective of the study was to …

Red guava and watermelon have good sensory and nutritional attributes. However, they are
highly perishable. Aiming to improve this condition, drying is presented as a technique that …