This review aims to streamline the approach to assessing the most used valorization
methods for fruit and vegetable waste (FVW) that are eco-friendly, cost-effective, and …

Drying is a common technique to improve the shelf life of food products. Hot air drying and
vacuum drying like conventional drying techniques have low drying rates, which may lead to …

Food and agricultural industries contribute a massive amount of organic waste, rich in
bioactive molecules, including various proteins, fatty acids, carbohydrates, enzymes and …

Background/Objectives: Collard green (Brassica oleracea var. viridis) is widely cultivated for
its adaptability and nutritional benefits. This study examines the nutritional composition and …

The European cranberry bush, known for its health benefits, can only be consumed through
fermentation. This study aimed to develop a fruit leather made from European cranberry …

Edible insects may solve the current problem of the greater demand for food for the world's
growing human population. This work aimed to examine the impact of blanching (BL) and …

Low-temperature environment leads to a weakened ability of sludge bio-drying to drive
system evaporation and the system's water removal capacity of aeration (ΣF· ΔP) …

Modern consumer trends are directed towards the search for products that offer components
with physiological activity and provide positive effects on health. This research is aimed to …

A 2 mm thin layer of wet Spirulina platensis biomass was dried using two methods:
refractance window drying (RW) and combined RW and FIR drying (RWF). The effect of …

Feasibility of using konjac glucomannan hydrolysate (KGMH) as prebiotics and wall material
for encapsulating probiotics was investigated. Prebiotic activity scores (PASs) were …