This study aimed to determine the efficiency of using pineapple peel pectin solution (PPPS)
and commercial pectin solution (CPS) as a novel edible coating to preserve the quality of hot …

The moisture sorption isotherms (MSIs) of Oswin, Halsey, GAB, and linear models were
compared for their ability to predict the shelf life of typical permeable packages of four dried …

In this present study, solid desiccant-based pressure-swing adsorption (PSA) dehumidifier
was developed and the process parameters were optimized to deliver the air continuously at …

Traditional foods (TFs) inherit a long history and colorful cultures and are closely bound with
the dietary patterns of indigenous people. They are either homemade or commercially made …

Water activity is one of the main factors in limiting the growth of microbial cells and
regulating the level of spoilage in foods. Water activity has been proven to be a principal …

The potential of cashew apple fiber in enriching wheat flour for production of acceptable
cake was attempted. Wheat and cashew apple fiber composite flours were produced by …

This work aims to evaluate the influence of two starch-based materials (B16 and B20) on the
moisture sorption isotherms, determined at 30, 40, and 50° C, where B16 contains 5%(w/w) …

The growing use of wheat malt in food applications has boosted studies regarding suitable
conditions for processing and storage. Because water sorption during storage may affect the …

In an attempt to get the overall picture of shelf life dynamics of packaged dried foods, a
mathematical simulation model consisting of differential equations of water vapor …

Delayed wound healing increases the wound's vulnerability to possible infections, which
may have lethal outcomes. The treatments available can be effective, but the urgency is not …