The European Union has established two designations, Protected Designation of Origin
(PDO) and Protected Geographical Indication (PGI), to guarantee the authenticity of products …

This research inspected the effects of freeze, microwave (120 and 350 W) and hot air (60, 70
and 80° C) drying techniques on the color, drying characteristics, antioxidant capacity and …

Date slices were dried with the three drying methods convective (60, 70 and 80° C),
microwave (120 W) and freeze drying to determine drying characteristics and to compare the …

Olive pomace, a solid residue generated during olive oil production process and a rich
source of phenolic compounds, was dried and defatted to obtain a pomace oil rich in …

This study analysed the convective (60, 70 and 80° C), microwave (120 and 350 W) and
freeze drying methods in terms of their effects on the drying characteristics, colour, total …

In this study, spearmint leaves were dried using hot-air (HA) and infrared (IR) techniques.
Dried products were comprehensively analyzed for their drying time, specific energy …

Background: Eggplant is an important crop, being cultivated and consumed in many
countries. However, like other vegetables, is highly perishable and has a short shelf life …

Agri-food waste has proved to be a valuable bioresource that can be used to obtain a variety
of valuable materials, ingredients and chemicals. The optimum conditions for extracting …

Background: Beetroot is reported as an important source of polyphenols as well as
betalains, which are compounds that possess high antioxidant effect and radical scavenging …

Pungency is important characteristics of onion and during processing it is generally reduces.
Low pressure superheated steam drying (LPSSD) is gaining importance due to energy and …