Drying is a key processing step for plant‐based foods. The quality of dried products,
including the physical, nutritional, microbiological, and sensory attributes, is influenced by …

This review aims to evaluate the state of saffron's main bioactive compounds and their
relationship with its commercial quality. Saffron is the commercial name for the dried red …

Saffron is a well-known product in the food industry. It is one of the spices that are
sometimes adulterated with the sole motive of gaining more economic profit. Today …

Saffron is derived from the stigmas of the flower Crocus sativus L. The drying process is the
most important post-harvest step for converting C. sativus stigmas into saffron. The aim of …

The suitability of five apple varieties (Ralls, Qinguan, Fuji, Delicious, and Cattle) for fresh-cut
processing was compared based on the evaluation of weight loss, firmness, color, titratable …

Nowadays, more and more researchers engage in studies regarding the extraction of
bioactive compounds from natural sources. To this end, plenty of studies have been …

The drying of food by-products, such as kiwifruit discards and surpluses, constitutes an
interesting option as a means of stabilizing them for later use. This study assesses the …

Sea buckthorn has been proved to be a good substrate for lactic acid bacteria (LAB), but the
research on the fermentation of sea buckthorn juice (SBJ) by LAB is still rare. This study was …

This study aimed to evaluate the use of ethanol (ET) and ultrasound (US) in convective
drying of strawberry slices, as well as the effect on physicochemical, bioactive, and …

The benefits of using hybrid drying are increasingly remarked. Microwave-convective drying
(MW-CD) links the advantages of both microwave and convective drying methods and …