The moisture adsorption isotherms of tiger nuts were determined by a gravimetric static
method at 15, 25, 35° C within the water activity varying from 0.113 to 0.979. Ten …

In this study, an effective and inexpensive PAA-CG composite was synthesized using
polyacrylamide (PAA) and coffee ground (CG) with the help of the in situ polymerization …

In this study, water vapor sorption isotherms of Curcuma longa were determined over ranges
of storage (5–40° C) and drying (40–80° C) temperatures. From the sorption isotherms …

This study investigated the impact of roasting profiles on the chemical and sensory
characteristics of coffee beans (C. canephora and C. arabica). Different roasting times and …

This aim of this study was aimed to evaluate the impact of HHP (high hydrostatic pressure)
pre-treatment on the drying behavior of cashew slices, water adsorption isotherms, on …

This work contains a water sorption isotherms dataset obtained on dried parchment coffee
beans processed by wet and semi-dry postharvest methods and their mid-infrared spectral …

Microorganisms influence the sensory quality of the coffee beverage through the
compounds degradation or release of metabolites that diffuse into the fruit. However, type …

The water adsorption properties of Achira biscuits were investigated using a mathematical
model-based strategy to understand the relationship between water activity and moisture …

Persimmon peel is an agro‐industrial by‐product that could be valorised as a potential
powdered functional ingredient. However, powdered products exhibit quality and stability …

Non-thermal strategies have shown potential application in fruit processing. In this study, we
evaluated the use of high hydrostatic pressure (HHP)(100–500 MPa) in the rheology of …