The use of non-thermal processing technologies has been on the surge due to ever
increasing demand for highest quality convenient foods containing the natural taste & flavor …

Response surface methodology (RSM) is a technique widely used to optimize various
processes. This review presents the state-of-the-art applications of RSM in the optimization …

Background Fruits and vegetables constitute an integral part of diet for humans. Quality,
safety and extended shelf life are important aspects governing the availability and …

Ultrasound is well known to have a significant effect on the rate of various processes in the
food industry. Using ultrasound, full reproducible food processes can now be completed in …

This review introduces a new and innovative area in the frontiers of chemistry, biology and
processing: green extraction with special emphasis on natural products processing. Green …

Drying is considered as the most common and fundamental technique for the postharvest
preservation of herbs and is regarded as a good process to retain bioactive compounds …

Traditional hydrodistillation (HD) and innovative Microwave Hydrodiffusion and Gravity
(MHG) methods have been compared and evaluated for their effectiveness in the isolation of …

We present an overview on solvent-free microwave-extraction techniques of bioactive
compounds from natural products. This new technique is based on the concept of green …

Citrus by-products are the processing wastes generated after citrus juice extraction and
constitute about 50% of fresh fruit weight. This solid residue comprised of peel (flavedo and …

This review presents useful and green techniques of solvent-free extraction used in ancient
times, such as extraction of olive oil and citrus essential oil, and innovative techniques, such …