One of the earliest and most prevalent processing methods to increase the shelf-life of foods
is drying. In recent years, there has been an increased demand to improve product quality …

Spent grain is the solid fraction remaining after wort removal. It is nutritionally rich,
composed of fibers—mainly hemicellulose, cellulose, and lignin—proteins, lipids, vitamins …

The challenge of preserving the quality of thermal-sensitive polymeric materials specifically
proteins during a thermal drying process has been a subject of ongoing concern. To address …

Cellulose nanocrystals (CNCs) have garnered increased attention due to their renewable
nature, abundant feedstock availbility, and good mechanical properties. However, one of the …

Highlights Sugarcane would not be enough to meet the ethanol targets set for Brazil Corn
ethanol may be an attractive secondary feedstock to help supply the demand In Brazil …

Pea protein isolate (PPI) is a popular plant-based ingredient, typically produced through
alkaline-isoelectric precipitation and thermal drying. However, high temperatures and long …

In this study, the effects of ultrasonic power, drying temperature, and slice thickness on the
drying rate, chromatism, water migration law, gingerol content, flavor, and antioxidant activity …

3Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University,
Chiang Mai 50200, Thailand♦ Corresponding authors: hoseinifar@ gau. ac. ir, hien. d …

Sweet potatoes are a rich source of nutrients and bioactive compounds, but their quality can
be impacted by the drying process. This study investigates the impact of slot jet reattachment …

Albumen, primarily composed of ovalbumin, is a vital, nutrient-rich ingredient in the food
industry. Drying is a critical step in low-water-activity albumen powder production, allowing …