Global agriculture and food security are greatly impacted by climate change, water resource
depletion, and a rising population. Cereals such as rice, wheat, maize, barley, oats, and rye …

The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of
vegetal food matrices through extrusion generates significant changes in the chemical …

In this study, an LDPE film was modified by blending with sodium carbonate and coating
with 10% and 20% pyrogallic acid. The developed oxygen scavenging film was used to …

Pungency is important characteristics of onion and during processing it is generally reduces.
Low pressure superheated steam drying (LPSSD) is gaining importance due to energy and …

To reduce the cost of dried litchi fruit, the processing characteristics and physicochemical
properties of litchi were investigated using drying by intermittent ohmic heating …

Drying is a fundamental process in the food industry, especially for highly perishable foods,
such as fruits and vegetables, because they tend to have short durability post-harvest …

There is heightened demand for dried mango fruits with desired nutritional and
physicochemical qualities, microbiologically stable and chemical residue free. This has led …

Freezing is an efficient approach for the preservation of fruits/vegetables. When it is
conducted properly, the food material can be stored even for 12–18 months, preserving its …

The mechanical damage caused by minimal processing drastically reduces the shelf life of
fruits and vegetables, making them more susceptible to microbial contamination, nutritional …

Increasing urbanization in Southeast Asia and East Africa in recent years has led to strong
increases in demand for commercially produced horticultural products and increasing …