Functional plant bioactive such as polyphenols have drawn greater interest for researchers,
food industries, and consumers. Anthocyanins are popular due to its high antioxidant activity …

Drying is a crucial step in processing for enhancing the storability of yam (Dioscorea
hispida) slices. In this present work, the drying of yam slices was carried out in a lab-scale …

In this study, apple slices were dried using infrared (IR) and hot air techniques and
comprehensively analyzed in terms of drying and product characteristics. The influence of IR …

Veggie chips have gained popularity in the European market. These are considered
healthier than potato chips by consumers. However, few works evaluate their nutritional and …

Purple sweetpotato anthocyanins (PSPA) exhibit significant potential as food colorants with
associated health benefits. However, challenges related to browning and instability have …

Moringa oleifera is an excellent source of nutrients and functional ingredients of human
health significance. This study was conducted to determine the role of lactic acid …

The effects of various pretreatments, including edible coatings, on drying kinetics and some
physical quality parameters of persimmon varieties (Fuyu and Rojo Brillante) and …

The extraction of butterfly pea flower (Clitoria ternatea L.) is performed mainly to obtain the
blue anthocyanins called ternatins. Ternatins are derivatives of delphinidin glucosides …

The objective of this study was to investigate the effect of hydrogen peroxide (H2O2)
treatment on the quality characteristics of sweet potato (Ipomoea batatas L.; Tongchaeru) …

The human body naturally has a self-defense system (immune) to ward off various kinds of
microorganisms or ward off free radical components produced by the environment or as a …