Banana is one of the most important crops produced globally. It contains a wide variety of
valuable compounds and has interesting functional properties. Moreover, many by-products …

This study aimed to evaluate the influence of drying air temperature on drying kinetics and
the physicochemical properties of dried bananas. Banana slices were dried at 40, 60, and …

Banana and plantain offer larger scope in the preparation of designer foods with enriched
functional constituents. The study was targeted to investigate the functional and structural …

This review covers the significance of green banana resistant starch (RS), a substantial
polysaccharide. The food industry has taken an interest in green banana flour due to its 30 …

The aim of this study was to evaluate the characteristics and eating quality of salted noodles
that are incorporated with different formulations of flour. Up to 20% of wheat flour was …

The fruits are seasonal and usually available at a particular season of the year. The post-
harvest processes are applied to ensure that the products are consumed throughout the …

Asparagus roots were dried in four selected driers vacuum, fluidized bed, tray, and solar
dryer at temperatures starting from 40 to 70 C. The drying kinetics of asparagus roots was …

Jujubes have been favored by consumers because of their rich nutrition and wide use. Hot
air drying has been commercially and typically used to prolong shelf life and acquire the …

In most cases, conventional drying produces inferior quality products and requires higher
drying times. A continuous pilot Refractance Window® equipment was used to dry Aloe vera …

Thin-layer convective drying of plantain banana was performed at four different
temperatures from 50 to 80° C, with slice thicknesses from 2 to 8 mm. The drying curves …