One of the earliest and most prevalent processing methods to increase the shelf-life of foods
is drying. In recent years, there has been an increased demand to improve product quality …

A large number of herb-drying studies have been conducted in recent decades and several
herb-drying techniques have been introduced. However, the quality of commercial dried …

The use of non-thermal processing technologies has grown in response to an ever-
increasing demand for high-quality, convenient meals with natural taste and flavour that are …

Background Fruits and vegetables are an essential class of food with enormous nutritional
and commercial gains. With the surge in interest for nutraceuticals, the demand for high …

Goji berries have long been used for their nutritional value and medicinal purposes in Asian
countries. In the last two decades, goji berries have become popular around the world and …

With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection
technologies have been developed. This review comprehensively examines the working …

Osmotic dehydration (OD) is widely used to partially remove water from plant tissues and
enrich it with functional compounds. The high mass transfer resistance of the plant cellular …

This study presents a state-of-the-art overview on the application of ultrasound technology in
the drying of food products, including the ultrasound pre-treatment and ultrasound assisted …

Background Food processing has been used to convert raw agricultural produce into edible,
safe, healthy and nutritious food products and to preserve foods. Emerging non-thermal …

The preservation of agri-products with a high moisture content like fruits and vegetables is
challenging. Traditional dehydration techniques (sun drying and hot air drying) were used to …