Food processing sustainability, as well as waste minimization, are key concerns for the
modern food industry. A significant amount of waste is generated by the fruit juice industry …

Many natural food bioactive ingredients are sensitive to processing and environmental
conditions and thus it is necessary to improve their stability to create products with long shelf …

Background Spray-drying is one of the highly utilized techniques to increase the shelf-life of
food products. However, there are problems during spray-drying of sugar-rich fruit and …

Bitter gourd is a tropical wine grown mainly in India, China and South East Asia. The plant is
cultivated mainly for its fruit part which is edible. Bitter gourd is unaccepted widely due to its …

In the recent years, extensive research is under way about the use of natural bioactive
compounds and production of functional foods to increase community health and reduce the …

Spray drying and electrohydrodynamic processes, namely, electrospinning and
electrospraying, are the most promising encapsulation technologies for entrapping and …

The objective of this work is to optimize a new method of grape pomace application in food
industries, based on the microwave-assisted extraction of phenolic compounds followed by …

Spray drying is one of the oldest, most common, and economical techniques typically
employed for producing dry powders from flowable feeds which can be a solution …

Abstract Effects of coating materials on emulsion, physical (moisture content, water activity,
particle density, bulk properties, wettability and product yield) and chemical (total and …

The current study was aimed to produce the encapsulated vacuum dried propolis powder.
The RSM (Box-Behnken modelling) experimental design comprised the following process …