Mushrooms have been recognized for their culinary attributes for long and were relished in
the most influential civilizations in history. Currently, they are the focus of renewed research …

The possible health advantages and abundance of physiologically active substances in
mushrooms make them a prized food. To preserve mushrooms and extend their shelf life …

Coprinus comatus contains a variety of bioactive and umami compounds and is regarded as
“the rising star of fungi”. To maximally maintain its quality, the physicochemical and …

The production of dried snacks with high nutritional value represents a valid alternative to
use the kiwifruit waste as undersized fruits, with a positive economic impact on the entire …

Moisturizing strategy that controls the water evaporation rate of the wet material and thus the
relative humidity in the drying chamber was proposed for hot air drying of mushroom slices …

This study was investigated the effects of hot-air temperature and slice thickness on drying
characteristics of Crabapple slices. Drying experiments were carried out in the ranges of 60 …

Retention of quality attributes during drying of fruit and vegetables is a prime concern since
the product's acceptability depends on the overall quality; particularly on the nutritional …

In this study, white mushrooms were dried in a laboratory hybrid dryer, equipped with an
airborne ultrasound system. The effects of ultrasound power of 100 and 200 W combined …

In this study, a partially portable indirect solar dryer (ISD) was constructed and potato slice
drying characteristics were analyzed compared to the open-sun drying (OSD) method …

In this study, the drying of oyster mushrooms (P. ostreatus) in a tray dryer was optimized. The
parameters used to optimize the drying process were drying temperature, airspeed, mass …