Thermal processing is an inevitable part of the processing and preparation of meat and meat
products for human consumption. However, thermal processing techniques, both …

The food industries are looking for potential preservation methods for fruits and vegetables.
The combination of osmosis and drying has proved the efficient method to improve the food …

The A. sessiliflorus fruits have garnered attention among researchers for their medicinal and
nutritional properties. However, traditional hot air drying (HAD) suffers from drawbacks …

Fish and other seafood products are essential dietary components that are highly
appreciated and consumed worldwide. However, the high perishability of these products …

Background Resistant starch (RS) has been unanimously identified as a replacement for
dietary fiber due to its balanced nutritional functionality and sensory implications. Main …

Egg and egg products are a rich source of highly bioavailable animal proteins. Several
processing technologies can affect the structural and functional properties of these proteins …

Microwaves are electromagnetic waves of specific frequencies (300 MHz–3000 GHz),
whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic …

As a kind of traditional food, gluten is widely studied for its physical and chemical properties
after processing, while little attention is paid to the simulation cooking processing, digestion …

Differences in cannabis (Cannabis sativa L.) plant chemistry between strains are influenced
by genetics, plant growth and development, in addition to environmental conditions such as …

This article presents a comprehensive analysis of three distinct drying methods, namely hot
air drying (HAD), microwave oven drying (MD), and vacuum freeze drying (VFD), applied to …