Background Over several decades, osmotic dehydration has been used extensively to
dehydrate fruits and vegetables. However, it is a time consuming process and leads to poor …

This research investigates the effects of various drying procedures and intensification
technologies on the color profile of dried fruits and vegetables. The primary goal is to identify …

Bitter gourd is a versatile vegetable that brings health-promoting benefits to consumers. To
maintain its high nutrition values and ensure year-round availability, proper post-harvest …

Convective air-drying assisted radio frequency drying (CARFD) is an innovative method with
the merits of rapid volumetric heating, energy efficiency, as well as high quality food …

Papaya is a tropical fruit with unique sensory characteristics and is an important source of
bioactive compounds and antioxidants. Despite its beneficial health effects, the sale of …

Osmotic dehydration (OD) of carrots was studied by varying the OD conditions (ultrasound
as pretreatment [USP], ultrasound‐assisted OD [USOD], and OD without ultrasound [no …

Persimmon is a widely cultivated fruit known for its sweet and rich flavour and nutrition.
However, this climacteric seasonal fruit is underutilized and scarcely processed. Persimmon …

Abstract Mangifera pajang Kosterm., or'Bambangan,'a fruit known for its rich phytochemical
content, was investigated for the effects of ultrasound‐assisted osmotic dehydration (UAOD) …

El estudio de la degradación térmica de las antocianinas es relevante para la industria
alimentaria, ya que impacta la calidad de los productos, la estabilidad del color, la …