Phenolic compounds are secondary metabolites widely found in fruits, mostly represented
by flavonoids and phenolic acids. The growing interest in these substances is mainly …

Fresh foods like vegetables, fruits, and aquatic products have high water activity and they
are highly heat-sensitive and easily degradable. Dehydration is one of the most common …

The effects of freeze drying and convective hot-air drying of maoberry fruits (Antidesma
bunius L.) on their phenolic and ascorbic acid contents and antioxidant activities, as well as …

Wine grape pomace (WGP) as a source of antioxidant dietary fibre (ADF) was fortified in
yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the 3weeks of storage …

The antioxidant capacities of avocado, pineapple, banana, papaya, passion fruit,
watermelon and melon's different parts (pulp, seed, raw peel and dried peels) were …

The impacts of freeze drying (FD), hot-air drying (AD), and heat pump drying (HPD) on
myosin structure, amino acid composition, protein digestibility and volatile compounds of …

Wine making industry generates high quantities of valuable byproducts that can be used to
enhance foods in order to diminish the environmental impact and to obtain more economic …

Reducing food loss and waste is among the efforts to relieve the pressure on natural
resources and move towards more sustainable food systems. Alternative pathways of food …

This study aims to investigate the effects of different drying methods namely, ultrasound-
assisted vacuum-drying (USV), freeze-drying (FD), infrared-drying (ID) and hot-air drying …

BACKGROUND Flavor plays a critical role in defining sensory and consumer acceptance of
dried pepper, and it can be affected by temperature and moisture content during hot air …