Fresh fruits and vegetables have higher moisture contents and deteriorate over a short
period of time if not handled appropriately. Available storage technologies such as …

Thermal blanching is an essential operation for many fruits and vegetables processing. It not
only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also …

Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not
only the raw material volume but also its weight. This results in cheaper transportation and …

From the point of view of consumption, fruits are plant products with aromatic flavor that are
naturally sweet or normally sweetened before eating. Fruits and vegetables have gained …

Spices and herbs are important parts of human daily food consumption and play an
essential role in seasoning and/or preserving food, curing illness, and enhancing cosmetics …

Drying is one of the foremost and important steps during the processing of agricultural crops,
medicinal plants and herbs to preserve their properties. The present review provides a …

Over the last few decades, many researchers have investigated in detail the characteristics
of bioactive compounds such as polyphenols, vitamins, flavonoids, and glycosides, and …

Dried fruits, vegetables, herbs, and spices are produced in and sourced from many countries
worldwide, but they have been increasingly reported to be involved in outbreaks and alerts …

The increasing consumption of dried fruits requires further attention on the quality
parameters. Drying has become necessary because most fruits are highly perishable owing …

During fruit and vegetable processing, different thermal processes (blanching,
pasteurization, sterilization) based on different heating techniques can be used. In this …