Anthocyanins are natural pigments that produce health benefits and are frequently used in
food processing. However, the instability of anthocyanins causes them to degrade and fade …

A drying device based on infrared radiation heating technology combined with temperature
and humidity process control technology was created to increase the drying effectiveness …

This study was carried out to improve the stability of anthocyanins (ACNs) by developing MA-
SC-KGM nanoparticles using a self-assembly method that involved the combination of …

Traditional sun drying has long been employed as a method for preserving radishes
(Raphanus sativus L.) However, it suffers from various uncertainties, including weather …

To identify interesting relationships between anthocyanin degradation and color variation
during food processing, black carrot slice (BCS) was dried by air-impingement jet drying …

The objective of this study was to assess the impact of inulin and pectin, wherein pectin
replaced inulin with weight ranging from 2% to 8%, as wall materials on various aspects …

Vacuum drying (VD) and heat pump drying (HPD) are widely used in the food industry.
However, their application is limited due to low drying efficiency and the resultant poor …

A comprehensive study of the overall flavor and taste profile of different radishes is lacking.
This study systematically compared the volatile profile of six radish varieties using HS-GC …

This research aimed to study the antioxidant activity of several cultivars of fresh yam tubers
and its flour and to determine the effect of processing and storage on antioxidant activity of …

Infrared (IR) drying is an effective method for the preservation and processing of carmine
radish (Raphanus sativus L.). This study aimed to investigate the effects of different IR …