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 …

Fresh leaves used for culinary and medicinal purposes are highly perishable by nature.
Quite often, post-harvest losses occur and there is noticeable deterioration in quality due to …

With the drying process, the water activity and moisture content of the foods are reduced, so
the growth of microorganisms in the foods is largely prevented/postponed. But low-aw foods …

Nowadays, due to the changes in lifestyle and great interest of consumers in a healthy life,
people have started increasing their seafood consumption. But due to their short shelf life …

In this study, room-temperature drying, solar drying, heat pump drying (HPD), hot-air drying,
and freeze drying were applied to investigate the volatile profiles and taste properties of …

Background In recent years, carbon quantum dots (CQDs) has received a lot of attentions
owing to their great physical and optical properties. There are different kinds of carbon …

Freeze-drying has become an important technology used to extend shelf-life and to preserve
food nutritional quality. It is most recommended for high-value foods and those containing …

The food industry accounts for approximately 30% of global energy consumption. In
addition, food-processing activities contribute almost 26% of total greenhouse gas …

In recent years, microporous modified atmosphere packaging has been widely concerned
because of its adjustable air permeability and low processing cost. With the development …

It has been an important research topic and a serious applicable issue to extend storage
time of fruits and vegetables using advanced scientific and effective technology. Among …