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 …

Food color is a feature that provides preliminary information about their preference or
consumption. There are dominant pigments that determine the color of each food; the most …

Background The application of ozone in liquid or gaseous form in food is a green,
economical, and practical technology that has attracted industry interest. The oxidation effect …

The increasing consumer trends for zero to minimally-processed safe foods have boosted
the trend of non-thermal processing technologies. The adaptation of non-thermal pre …

Background Radio frequency (RF), a dielectric heating technique with some advantages
such as rapid, uniform, and volumetric heating and high energy efficiency, can act as an …

Combining natural deep eutectic solvents (NADES) and ultrasonic-assisted extraction (UAE)
created a green extraction medium for important phenolic compounds recovery from Rosa …

In recent years, there has been increasing interest in green extraction methods and green
solvents due to their many advantages. In this study, the effects of an ultrasonic extraction …

Vacuum impregnation (VI), the revised version of osmotic dehydration technology (OD), is
used to improve the nutritional properties of food products and promote the production of …

The enzymatic browning induced in amla juice due to the high activity of polyphenol oxidase
(PPO) and peroxidase (POD) is one of the critical issues faced by the industry. The present …

At the beginning of the 21st century, many consumers show interest in purchasing safe,
healthy, and nutritious foods. The intent requirement of end-users and many food product …