With the drying process, the water activity and moisture content of the foods are reduced, so
the growth of microorganisms in the foods is largely prevented/postponed. But low-aw foods …

Low-moisture foods such as spices, grains, and seeds constitute an important part of the
human diet. Increased consumer concern for food safety and food quality has focused on the …

Edible wild-grown mushrooms, plentiful in resources, have excellent organoleptic
properties, flavor, nutrition, and bioactive substances. However, fresh mushrooms, which …

Background Agave fructans are natural reserve carbohydrates in agave plants. These
polysaccharides are composed of blends of fructose polymers with different degrees of …

Food contains a variety of poisonous and harmful substances that have an impact on human
health. Therefore, food safety is a worldwide public concern. Food detection approaches …

Osmotic dehydration of fruits and vegetables is a slow process due to resistance in mass
transfer (MT). This resistance can be modified by varying the osmotic solution or process …

Green chilies (variety SHP4884) blanched at 90° C and 70° C, for 3 min were solar dried
with and without phase change material (PCM), under natural (NC) and forced convection …

Edible coatings (ECs) are thin layers applied on food to protect it and improve quality. They
are made from bio‐based materials such as polysaccharides, proteins, lipids, or their …

Microbial shelf life refers to the duration of time during which a food product remains safe for
consumption in terms of its microbiological quality. Predictive microbiology is a field of …

The occurrence of disease outbreaks involving low‐water‐activity (aw) foods has gained
increased prominence due in part to the fact that reducing free water in these foods is …