Carotenoids are isoprenoids widely distributed in foods that have been always part of the
diet of humans. Unlike the other so-called food bioactives, some carotenoids can be …

Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance
drying process and improve quality of dried products. In current work, the influence of …

Results of an experimental study are presented and discussed for pulsed vacuum drying
(PVD), infrared-assisted hot air-drying (IR-HAD), and hot air-drying (HAD) on drying kinetics …

Fig fruit (Ficus carica L.) is one of the most important agricultural products of the tropic and
subtropics areas. In the Middle East and the Mediterranean region, the fig is included in diet …

Over the last few decades, many researchers have investigated in detail the characteristics
of bioactive compounds such as polyphenols, vitamins, flavonoids, and glycosides, and …

In the present paper, an indirect type solar dryer (ITSD) has been developed for apple and
watermelon drying. The performance of ITSD and drying kinetics of watermelon and apple …

Ginger (Zingiber officinale Roscoe) is a popular culinary herb used in the Eastern culture.
The essential cultivar of the Zingiber genus is rich in antioxidants and is crucial in the fight …

Thermal processing is a traditional method for processing hawthorn into food or medicine. In
this study, the compositions of free and bound phenolic compounds in raw hawthorn were …

This study aims to examine and compare the phenolic profile and antioxidant properties of
two kinds of honey: Stingless bee honey (Kelulut honey) and Tualang honeys. Using liquid …

Pesticide residues on food are threatening human health and wellbeing, ecological security.
Food processing is one of the necessary ways to eliminate residues to guarantee the safety …