A pulsed electric field (PEF) induces cell electroporation for solid foods, thereby allowing
PEF to be used as a pretreatment method for extraction, drying, peeling, freeze-thawing, and …

The increasing global demand for water and energy resources, coupled with the scarcity of
freshwater and fossil fuels, highlights the urgent need for efficient resource utilization and …

Asparagus (Asparagus racemosus L.) is one of the most significant traditional medicinal
plants, containing phytochemicals that are non‐nutritive but beneficial to health. It contains …

Peeling is a crucial part of the tomato deep processing procedure, and the choice of peeling
method directly affects the quality of peeling. As far as the conventional peeling methods are …

Citrus fruits can be consumed fresh or they can be subjected to various processes including
freezing to extend their shelf life. The aim of the current study was to evaluate the …

This review explores the effects of various peeling technologies on the peeling performance
of fruits and vegetables and peeled product quality. The peeling methods include …

Peeling is a standard food processing operation that removes the outer layer of fruits and
vegetables. It can improve the appearance and texture of many fruits and vegetables and is …

The traditional alkaline peeling method generates high‐salinity wastewater, posing
significant environmental risks. To avoid water waste and chemical use, a dry method using …

To explore the feasibility of enzyme pretreatment for optimizing the drying process of
wolfberry, enzyme dewaxing pretreatment was used in this study firstly to enhance the …

Peeling is a key step in the industrial production of canned peeled tomatoes, vital for
optimizing efficiency, yield, product quality, waste reduction, and environmental impact. This …