In recent years, fruits and vegetables have received considerable attention, as these
materials have been reported to contain a wide array of phytochemicals, which are claimed …

Blueberries, besides having commonly-recognized taste properties, are also a valuable
source of health-promoting bioactive compounds. For several decades, blueberries have …

The effects of SSB (superheated steam blanching) time (0, 3, 6, 9 and 12 min) and drying
temperature (50, 60, 70 and 80C) on drying kinetics and quality of yam slices under air …

This paper investigated the effects of different pretreatments on the drying process and
quality characteristics of catalytic infrared (CIR) dried garlic slices. Different garlic samples …

Microwave-assisted drying (MAD) becomes a drying alternative for faster, high efficiency,
and environmentally friendly. Clove plants are promising plantations because can be …

A self-designed hot-air convective dryer coupled with contacting ultrasound system was
used for the dehydration of garlic slices. Contacting ultrasound significantly accelerated the …

This article provides a capsule summary of very recent R&D carried out in the Food
Sciences Key Laboratory of Jiangnan University, Wuxi, China. It focuses on a comparative …

Present investigation studies the effect of convective hot-air drying on the contents of allicin
content and phenolic compounds, antioxidant activities, α-amylase and α-glucosidase …

In this study, the effects of three different drying methods (freeze drying, oven drying, and
vacuum oven drying) on bioactive (total phenolics, total flavonoids, condensed tannin and …

US sales of organic products continue to climb due to consumer perception of both
environmental and health benefits of organic produce. The objectives of this study were to …