Fruits production and consumption are generally increasing because of consumers'
awareness of healthy nutrition. Fruit quality and safety are both important since fruits are …

Many consumers are concerned about the high levels of salt intake owing to the
accompanied risk of chronic diseases. Due to this dietary concern, the food industry has …

The aim of these studies was to investigate the influence of airborne ultrasound-assisted
convective drying and microwave-assisted convective drying, as well as their combination …

The present study was aimed at developing whey-mango-based mixed beverages and
characterizing their physicochemical properties. Three different formulations were prepared …

Contamination of Salmonella in chocolate products has caused worldwide outbreaks and
recalls. There is a lack of information on the impact of water activity (aw) on the stability of …

Microbial association with dry and fresh food ingredients has impacted the culture, economy,
and health of our society in a positive, as well as in a negative way for centuries. Fruits …

This paper presents the results of studies concerning the quality of food materials like
vegetables subjected to convective drying in non-stationary conditions. The effect of different …

Shrimp processing industries produce large amounts of wastes in the form of shrimp heads,
shells, and tails, which are more or less 50% of the raw materials. Improper disposal of these …

This study started with the development of juice from sapodilla (Manilkara zapota L.) fruit.
Among three formulations, sapodilla juice with the combination of 50% pure sapodilla juice …

Penelitian ini bertujuan menentukan perubahan sifat fisik, kimia, dan mikrobiologis ronto
selama penyimpanan pada suhu ruang dan suhu dingin. Ronto diolah dengan mencampur …