Globally, tomato is the second most cultivated vegetable crop next to potato, preferentially
grown in temperate climates. Processing tomatoes are generally produced in field …

The production and consumption of fresh mushrooms has experienced a significant
increase in recent decades. This trend has been driven mainly by their nutritional value and …

The purpose of drying food products is to allow longer periods of storage with minimized
packaging requirements and reduced shipping weights. The quality of a food product is …

The present review is focused on the prebiotic impact of inulin on the management of the
gastrointestinal disorder. Prebiotics can be described as" non-digestible food ingredient …

Highly antibacterial electrospun cellulose acetate (CA) nanofiber mats with encapsulated
lemon myrtle essential oil (LMEO) as a natural antibacterial agent were produced. The high …

The main goals of the present work are, on one hand to study the influence of drying
operation in some chemical properties of pumpkin, and, on the other hand, to study the …

In this study, the effect of different drying methods on the drying kinetics, product structures,
rehydration kinetics and rehydration indices of dehydrated pumpkin slices was evaluated …

This volume is an up-to-date reference exploring the history, microorganisms, quality
assurance, and manufacture of fermented food products derived from animal sources. The …

Brassica spp. are excellent sources of bioactive compounds. These vegetables are usually
processed in the home, or by catering and food service industries, on the basis of …

Camellia sinensis teas, and tisanes derived from herbs or fruit, are rich in polyphenolic,
antioxidant compounds. This study compared the total phenolic content (TPC), total …