Drying has been applied to vegetables in order to preserve, store and transport these food
products. However, drying implies not only physical changes, easily detectable by the …

HarvestPlus, part of the Consultative Group on Internation Agriculture research (CGIAR)
Program on Agriculture for Nutrition and Health (A4NH) uses conventional plant breeding …

Introduction. Food processing significantly lowers the quality of fruits and vegetables, which
is a major concern for the food industry. Micronutrients are particularly affected, and among …

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Orange maize is being promoted as a source of provitamin A carotenoids (pVAC) in Zambia.
Carotenoid retention in orange maize grains stored in metal silos, multilayer polyethylene …

Carotenoids are a diverse group of tetraterpenoid pigments that play indispensable roles in
plants and animals. The biosynthesis of carotenoids in plants is strictly regulated at the …

Diverse types of vegetable snacks made using different drying methods are becoming
increasingly commercially important for the food processing industry worldwide because …

The aim of this study was to evaluate the interaction between packaging parameters
(transmission of light and oxygen) and storage temperatures (4, 20, 40° C) on nutrient …

The degradation kinetics of carotenoids in dehydrated pumpkins, stored at 4, 25, and 40° C
under air or controlled atmosphere conditions (N 2), was evaluated using reversed-phase …

Fresh-cut leafy vegetables are one of the most perishable products because they readily
deteriorate in quality even during cold storage and have a relatively short shelf life. Since …