In the past few years, nanocellulose (NC) has gained wide attention due to its renewability,
biocompatibility, bioavailability, and different remarkable properties. Cellulose …

Background Owing to the growing demand for ready-to-eat food and the expanding food-
processing sector, consumption of freeze-dried fruit food is increasing globally, holding …

The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil
(Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine …

Abstract Comparison between near and far wavelength sections were evaluated in the
infrared-assisted freeze-drying (IRFD) process of açai puree. Samples were dried using …

At present, human spaceflight is confined to low Earth orbit but, in future, will again go to the
Moon and, beyond, to Mars. The provision of food during these extended missions will need …

This study summarizes the most recent findings on osmotic dehydration, a crucial step in
food preservation. The many benefits of osmotic dehydration are listed, including longer …

Lacticaseibacillus paracasei is one of the probiotic bacteria widely identified from fermented
foods. The application of L. paracasei is commonly used in dairy and non-dairy products. To …

Probiotics are “live microorganisms which when administered in adequate amount confer
health benefits on the host”(1). These health benefits include inhibiting gastrointestinal …

This work investigated the effects of hot air drying pretreatment (HAD), freeze drying
pretreatment (FD) and vacuum drying pretreatment (VD) on the physicochemical properties …

The concentration of dairy products is widely applied in dairy manufacturing due to obtaining
products with the high dry matter, added value, reduced volume, and an increase in shelf …