Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …

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 …

With the increase in food standardization and the pace of modern life, the demand for ready-
to-eat foods is growing. The strong processing conditions of traditional technology often …

Background As demands for fried foods are increased by consumers, so is its health
concern. Food quality and safety specialists have been making efforts to provide healthy and …

Background Deep-fat frying is one of the most popular food processing methods worldwide.
It involves simultaneous transfer of heat and mass at high temperature. Typical fried …

This study examined the performance of different combined infrared (IR) and hot-air drying
(HAD) strategies for sweet potato. Experiments were conducted for simultaneous infrared …

In this study, the effect of ultrasonic pre-treatment on osmotic dehydration of kiwi slices was
investigated. Kiwi fruit slices were subjected to ultrasonic pre-treatment in a sonication water …

Purple-fleshed sweet potato (PFSP) and yellow-fleshed sweet potato (YFSP) are crops
highly valued for their nutritional benefits and rich bioactive compounds. These compounds …

Deep-frying is the century-old and the most common cooking process which is still being
used to prepare a variety of food products in industrial and domestic scales. Compared to …

As a non-thermal processing method, the ultrasound treatment prior to the frying process
has been demonstrated with great potential in reducing the oil absorption of fried food. This …