Lack of proper postharvest management of fruits causes huge economic loss, increase
poverty, hunger and malnutrition. To reduce postharvest losses, globally different …

This study investigated the effect of FBP (fermented blueberry pomace by the mixture of
Lactobacillus rhamnosus GG and Lactobacillus plantarum-1) on hyperlipidemia in high-fat …

Osmotic dehydration (OD) is a widely used technique for lowering the moisture content and
water activity of biological products. During OD, food is immersed in an aqueous hypertonic …

This study aims to investigate the kinetics of the amla fruit drying process using oven and
sun drying methods. The experimental results indicate that the final moisture content …

Osmotic dehydration is typically a fundamentally sluggish process, so it is important to boost
mass transfer rates without sacrificing the quality. Osmotic dehydration is becoming more …

The osmotic dehydration (OD) of tomatoes in solutions of alternative sweeteners was
investigated using Response Surface Methodology (RSM), while selected desirability …

The immobilization of β‐fructofuranosidase for short‐chain fructooligosaccharide (scFOS)
synthesis holds the potential for a more efficient use of the biocatalyst. However, the choice …

The simultaneous mass transfer of bioactive compounds, water loss and solids gain
occurring during osmotic dehydration of apple wedges with beetroot juice was investigated …

The aim of this study was to investigate the mass transfer and quality properties changes
during the osmotic dehydration (OD) step of the candying process in pumpkins. The goal …

Presence of pungent gingerols in ginger oleoresin makes it an ideal natural flavoring
candidate for the food industry. The study reports its incorporation for synergistic …