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 …

Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …

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 …

There is a growing interest in using green technologies in the food industry. As a green
processing technique, ultrasound has a great potential to be applied in many food …

Osmotic dehydration (OD) is an easy method for removing water from fruits and vegetables
pieces. The combination of the sonication process (using ultrasonic sound waves) with the …

The health benefits of fibre consumption are sound, but a more compressive understanding
of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that …

Due to the high importance of heat transfer, especially convection type, in industrial
applications finding some methods to increase the rate of heat transfer and consequently the …

Nowadays, sweet potato (Ipomoea batata L.; Lam.) is considered a very interesting nutritive
food because it is rich in complex carbohydrates, but as a tubercle, contains high amounts of …

Background With the increasing application of three-dimensional printing,(3D printing) in the
modern food processing industry, research in this area has made great progress. Recently …

Ultrasound is sound waves above 20 kHz that can be used as a nonthermal
''green''technology for agri‐food processing. It has a cavitation effect, causing bubbles to …