Capsicum spp. fruit is one of the most produced vegetables around the world, and it is
consumed both as fresh vegetable and as a spice like a food additive for their characteristic …

Osmotic processing is a mild treatment which promotes the simultaneous water removal and
solute impregnation of meat, maintains the organoleptic and functional properties of the …

Fresh fish, and especially fatty species, are highly perishable due to oxidative deterioration
of fish flesh and the elevated microbial load on fish surface. The implementation of a variety …

Drying is one of the thermal treatments applied in many food industries, and the use of dried
foods is expanding rapidly. Drying processes can be broadly classified as thermal drying …

Capsicum belongs to the family Solanaceae and has about 55,000 cultivars. Among these,
six cultivars, including C. baccatum, C. annuum, C. chinese, C. frutescens, and C. pubescen …

Osmotic dehydration is a semi-drying process widely used for food preservation. It partially
reduces high and intermediate moisture content while maintaining the functional properties …

Fresh fish, and especially fatty species, are highly perishable due to oxidative deterioration
of fish flesh and the elevated microbial load on fish surface. The implementation of a variety …

In this chapter, some of the advice for maintaining a healthy diet have been discussed, as
well as providing a guide for both the consumer and the food industry to reach the objectives …