The effects of different temperatures (4, 15, 25, and 35° C), package (vacuum and normal
pressure) and light/dark conditions on the quality changes of dried apricots during storage …

A striking characteristic of the carotenoid structure is the long system of alternating double
and single bonds that forms the central part of the molecule. Physical properties, natural …

A promising drying technology, namely combined freeze-drying and far-infrared drying (FD-
FIRD) was employed to dehydrate seed-used pumpkin (SUP) and its effects on physical …

This study investigates the drying process of ginger slices using the microwave hot air rolling
bed drying (MHARD) method, in terms of measuring drying kinetic change, moisture state …

Papaya has been identified as a valuable source of nutrients and antioxidants, which are
beneficial for human health. To preserve the nutritional properties after drying, appropriate …

Increasing world population beyond the present 7 billion and the devastating effect of
climate change require newer advanced technology to make wholesome food available and …

Dried mango slices packed in atmospheric air (AP) and in modified atmospheres (MAP1,
MAP2 and MAP3)(namely, 100% CO 2, 100% N 2 and 30% CO 2+ 70% N 2), were stored at …

Benzoic acid (BA), sorbic acid (SA), and dehydroacetic acid (DHA) are among the most
common food additives that are classified as antimicrobial preservatives. However, their …

Innovations for product preservation have attracted interest as they may increase the shelf-
life of items when stored properly. In this study, the effects of various storage conditions …

The effects of a dipping solution containing 2.0% citric acid (CA) and 0.1% Moringa oleifera
leaf extract powder (MOLEP)(CMO) and another dipping solution with CA at 2.0%, MOLEP …