This article presents a review of drying processes of fruits and vegetables in which vitamin C
degradation was considered. Vitamin C is an important and essential nutrient for humans …

One of the best methods for the preservation of agricultural product is drying, which consists
in removing water from the manufactured goods. One of the best ways to decrease drying …

In this work, the novel use of ultrasonic pre-treatment and edible coating treatment during
osmosis dehydration to optimize the weight reduction, moisture loss, sucrose gain …

Citrus is one of the main fruit crops in the world and widely recognized by their organoleptic,
nutritional and health-related properties of both fresh fruit and juice. The genetic diversity …

Freeze-drying has become an important technology used to extend shelf-life and to preserve
food nutritional quality. It is most recommended for high-value foods and those containing …

Vitamin C is widely regarded as one of the most important antioxidants in citrus fruits. The
rapidly growing demand for fresh citrus fruits and their derivative products has prompted …

Antioxidant fractions from two different citrus species such as Rio Red (Citrus paradise
Macf.) and Sour orange (Citrus aurantium L.) were extracted with five different polar solvents …

We present the results of the first study on the impact of thermal processing and
lyophilisation on three major micronutrient families: carotenoids, total polyphenols and …

Background Obesity is a global phenomenon and is associated with various types of cancer,
including colon cancer. There is a growing interest for safe and effective bioactive …

In this study, fruit and vegetable by-product and waste sources in Ireland were tested for
their antioxidant activity and polyphenol content. The highest levels of antioxidants …