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 …

This study aimed to develop an effective and safe drying protocol for pineapple fruits. The
combination of different osmotic pre-treatments and drying temperatures were used to …

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 …

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 …

Highlights•Experimental analysis of convective air-drying of sorghum grains.•Mathematical
modeling considering analytical solution of the diffusive model.•Mathematical modeling of …

Sorghum, a cereal grain rich in nutrients, is a major source of phenolic compounds that can
be altered by different processes, thereby modulating their phenolic content and antioxidant …

Proanthocyanidin is a phenolic compound in red sorghum grains that is popular as an
antioxidant agent for food, supplement, and nutraceuticals. The development of microwave …

Coffee silverskin is a coproduct that has a rich composition in bioactive compounds.
However, most of these compounds are susceptible to the conditions used during food …

Foam mat drying was used for the dehydration of a phenolic-rich rambutan peel extract.
Foam products were evaluated for their physicochemical stability during storage …

Mandacaru is a cactus native to the semiarid region of Brazil, of which the fruits are edible,
highly perishable and rich in bioactive compounds, present mainly in the peel. The aim of …