Drying is an important process parameter for preservation of food components and it is
widely applicable in food sectors. Nowadays, encapsulation by drying technology is of …

Sweet potatoes are becoming a research focus in recent years due to their unique nutritional
and functional properties. Bioactive carbohydrates, proteins, lipids, carotenoids …

Purple-fleshed sweet potato flour could be used to enhance the colour, flavour and nutrients
in food products. Thus, the investigation was to produce encapsulated flours from purple …

The aim of the study was to investigate the antioxidative and antimicrobial activities of liquid
smoke (LS) nanocapsules from coconut shell using chitosan and maltodextrin as …

Almond gum and gum arabic were used as edible coatings for sweet cherries in order to
delay their ripening during postharvest storage at 2C and 90–95% relative humidity for 15 …

The main cause of spray drying is to increase the shelf life and easy handling of juices. In
the present paper, the studies carried out so far on spray drying of various fruits and …

In this study the operational extraction variables to obtain higher yields of inulin from
Jerusalem artichoke tubers (JAT), as well as the optimal conditions to obtain a stable and …

Foaming agents influence the feasibility of microwave-assisted foam-mat drying (MFD) for
the production of blueberry pulp powder (BPP). In this study, the effects of the foaming …

Foamed fruit purees can be dried and consumed as snacks. This study compares the
characteristics of foamed raspberry puree dried via microwave-assisted freeze drying and …

Color is one of the important attributes of foods being considered as a quality indicator and
determining frequently their acceptance. Many natural pigments like anthocyanin …