Simple Summary Have you ever thrown away food that you didn't eat? Most people do this
all around the world but throwing away food can actually harm the environment. One way to …

In this review, recent advances in the methods of pre-treatment of plant material for the
extraction of secondary metabolites with high biological activity are presented. The correct …

Research into dairy‐free alternative products, whether plant‐based or cell‐based, is
growing fast and the food industry is facing a new challenge of creating innovative …

Berries are among the fruits with the highest nutritional and commercial value. This paper
reviews the conventional and emerging dehydration methods most commonly used as …

One important problem that is closely related to develo** and refining novel drying
techniques is the deterioration of aromatic herbs, fruits, and vegetables during the drying …

Solar drying technologies and applications in the last 10 years have been summarized and
discussed in this article. A wide scope of the main elements that make this technique …

Advanced technologies in the area of food drying technologies are increasingly emerging,
with novel technologies continuously applied to gain a better understanding of the moisture …

Drying fruits and vegetables is a procedure of food preservation with simultaneous heat,
mass, and momentum transfer, which increases the shelf life of the food product. The aim of …

Mangosteen pericarps (MP) often end up as agricultural waste despite being rich in powerful
natural antioxidants such as anthocyanins and xanthones. This study compared the effect of …

The food industry is quite interested in the use of (techno)-functional bioactive compounds
from byproducts to develop 'clean label'foods in a circular economy. The aim of this review is …