Spores are the biological structures formed out of sporulation from vegetative cells in
adverse conditions. Being tolerant to many extreme environment and conditions, they …

Drying is the oldest and traditional methods of food preservation and is the most widely used
technique of preservation, which converts the food into light weight, easily transportable and …

This paper presents the development of three-dimensional (3D)-printed mango juice gel
with microwave vacuum drying (MVD) post-treatment. In this study, the post-treatment MVD …

The wood apple (Limonia acidissima) fruit is an underutilized fruit having extensive
therapeutic and functional properties. The engineering properties (physical, frictional …

Abstract Black Pepper (Piper nigrum) also known as black gold is one of the most traded
spices in the world. Recent instances have reflected increased numbers of export rejections …

The aim of this work is to study a method to extend the storage life of peaches reducing
energy and time consumption and ensuring food quality. The conventional method of hot air …

Osmotic dehydration (OD) is one of the commonly used methods for preservation of red
beetroot. However, it is a time-consuming process and microbial contamination may occur …

Goat milk is still an underexploited product, mainly due to technical hurdles. Conversion into
powder by spray drying can ensure product quality and safety, but un-optimized processing …

The primary objective of this study is to determine the hot air drying characteristics and
nutritional quality of orange‐fleshed sweet potato (OFSP) in a convective dryer. Three …

The present study was undertaken for inactivation of S. Typhimurium and A. flavus in paprika
by short time intensive microwave-infrared (MW-IR) radiation. The MW-IR heating …