Background Cocoa is one of the most well-known raw materials worldwide, meeting the
health expectations of consumers. Cocoa-based beverages have superior color, aroma and …

Plant-based foods are recognized by their remarkable content of bioactive compounds. In an
attempt to increase plant-based foods shelf-life, technologies like drying can be used. Foam …

Foaming agents influence the feasibility of microwave-assisted foam-mat drying (MFD) for
the production of blueberry pulp powder (BPP). In this study, the effects of the foaming …

Changes in nutrient content and bioactivity are important indicators to evaluate the quality of
products. Berries are rich in antioxidant anthocyanins, which are prone to degradation …

The objective of this study was to optimize the production of powdered avocado using foam
mat drying. In order to achieve this, the effect of Emustab®(4, 6, and 8% w/w), goat's milk …

Coffee silverskin is a coproduct that has a rich composition in bioactive compounds.
However, most of these compounds are susceptible to the conditions used during food …

The consumption of fruits and vegetables is strongly encouraged in the nutritional
recommendations presented in national and international guidelines, which strongly advise …

In this study the effect of foam thickness (2, 4, 6 mm), drying temperature (50, 60, 70° C),
ovalbumin concentration (5, 10, 15%) and water dilution (50, 75, 100%) on foam mat drying …

Red guava and watermelon have good sensory and nutritional attributes. However, they are
highly perishable. Aiming to improve this condition, drying is presented as a technique that …

Abstract Indian Jujube (Ziziphus mauritiana) is rich in minerals, vitamin C and amino acids.
Jujube juice was converted into a powder by foam mat drying (FMD) using a minimum …