Considering the growing energy crisis, the need for green-energy alternatives is inevitable.
Food processing must consider the application of renewable energy for replacing …

The drying of foods is hugely important technique for the food industry and offers
possibilities for ingredient development and novel products to consumers. In recent years …

This study focuses on the development of fiber-enriched snacks from mushroom, an
alternative food ingredient, using 3D food printing. The printability of the material supply was …

Background Among several food and agricultural commodities, spices are valued for their
characteristic flavor. They may also impart color and improve the overall keeping quality of …

Novel drying techniques emerging as outcome of laboratory-based research may yet prove
to have a positive impact on the food industry in terms of scalability, energy efficiency, cost …

This study focused on developing nutritious 3D-printed snacks from composite flour
prepared from barnyard millet, green gram, fried gram, and ajwain seeds. The work …

Due to the expansion of residents, the consumption of non-renewable energy increased
enormously, thus indirectly increasing pollution and affecting the surroundings. To reduce …

The process of drying improves the shelf-life of a range of food products. Considering drying
of probiotics, retention of cell viability is challenging, yet crucial. The impact of various drying …

This study aimed to dry mace under solar and microwave assisted convective drying system
to assess the quality of end products and the process sustainability. Conventionally, mace is …

Non-thermal food processing technologies are becoming more important in the organic food
sector because, beyond preserving the organic feature, they could offer organic products …