Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit
products by inactivating microorganisms and enzymes. On the other hand, heat treatments …

Highlights•The influence of pre-treatments on drying kinetic was updated.•Ultrasound,
pulsed electric field, high pressure and ethanol were reviewed.•Pre-treatments significantly …

Highlights•Literature on the effects of packaging imagery on consumer perception is
summarized.•Consumers infer meaning from packaging imagery, thus shaping their …

Introduction Harvested blueberries can be processed into wine to extend their shelf life and
increase their commercial value. In order to produce fruit wine, external sugar is often added …

Advanced ready-to-eat foods, which can be consumed directly or only need simple
processed before consumption, refer to the products that processing with cutting-edge food …

Heat stress negatively affects pollination, fertilization, and consequently, the development of
strawberry fruits. It was proved that foliar application of titanium organic complex improved …

In this study, the impacts of two different pear cultivars,“Conference” and “Alexander Lucas”,
on the kinetics and the final quality of samples dried by convection (CD) and microwave …

Antioxidants are compounds that are essential for the human body which prevents cell from
disease causing free radicals. Antioxidants are present in a wide range of fruits, vegetables …

Food is commonly preserved by means of the drying process, which guarantees that the
obtained product is durable and can be stored at ambient temperature for a long time …

Drying, one of the oldest and most widely practiced postharvest operations, aims to extend
the shelf life and preserve or improve the nutritional value of various fruit products. However …