This review presents innovative extraction techniques and their role in promoting
sustainable ingredients for the food, cosmetic and pharmaceutical industries. These …

Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance
drying process and improve quality of dried products. In current work, the influence of …

Background The conventional drying technologies presently used in the food industry are
hot-air based systems that are normally considered as an energy intensive processes with …

This review was the first to gather literature about the effect of emerging technologies on
probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic …

Textile thermoregulation and thermal protection are crucial for human health and safety.
Individual thermophysiological comfort control and flame retardancy are lacking in traditional …

Innovative food processing technologies have been widely investigated in food processing
research in recent years. These technologies offer key advantages for advancing the …

Background Developing an efficient drying system with combined novel thermal and
conventional hot-air drying of agricultural crops has become potentially a viable substitute …

Chemical kinetics encompasses the study of the rates at which chemical reactions proceed.
The area of kinetics in food systems has received a great deal of attention in past years …

Citrus juice is widely consumed due to its high nutritional values, desirable taste, and color.
The juice color is the key indicator for quality attributes affecting the consumer's attention …

Abstract Background Ohmic Heating (OH) technology is a heating process wherein electric
current is passed through the food acting as an electrical resistor, converting the electrical …