Food waste is one of the biggest challenges we are facing nowadays. According to the Food
and Agriculture Organization (FAO) of the United Nations, approximately one-third of all food …

The purpose of this study was to evaluate the effects of different pretreatment methods
including blanching (30, 60 and 90 s), ultrasound (10, 30 and 60 min), pectinase treatment …

Abstract Taikor (Garcinia pedunculata Roxb.) is an underutilized, however nutritious fruit,
typically found in Bangladesh and northeast parts of India. Taikor slices (1±0.25 cm …

Thin layer drying of the Citrus macroptera samples pretreated with 2% NaCl, 10% sucrose,
and 10% glucose solution was accomplished in a humidity chamber to evaluate the effects …

The retention of vitamin C and carotenoids was studied in the cv.'Tommy Atkins' mango as
affected by osmotic dehydration prior to hot air drying. Osmotic dehydration (OD) was carried …

There are continuous research and industrial application for osmo-convective dehydration
as a choice technology for the processing of dried fruit snacks and the development of new …

BACKGROUND The apple (Malus domestica Borkh.) plays an important role in the trendy
market of dried snacks because of its exceptional flavor and texture. In addition to the health …

The color, total flavonoids, antioxidants, frictional and mechanical properties (bending
stress, hardness, puncture force, peak cutting force) and cutting power requirement of …

The textural characteristics of onion slices (Allium cepa L.) of 3-and 7-mm thicknesses
undergoing convective drying (50, 60, and 70 C) and microwave drying (68, 204, and 340 W …

Abstract The infusion of Refined Liquid Smoke (RLS) during osmotic dehydration in apples
slices was performed and its effect on some selected quality attributes (color, texture, and …