Hibiscus sabdariffa is a tropical plant with red calyxes whose anthocyanins, phenols, and
antioxidant activity make it attractive to consumers both from a nutritional and medicinal …

This study aimed to analyze the effect of maltodextrin and egg white protein addition on the
physicochemical, functional, microstructures, and drying characteristics of microwave …

Microwave-assisted foam-mat drying is a hybrid process which shares the advantages of
microwaves (faster dehydration) and foam-mat drying (high efficiency and developed …

Drying fruit puree by the foam drying method has become popular due to its simplicity, low
cost, short drying time, and low thermal degradation. The objective of the study was to …

Purple sweet potato (Ipomoea batatas L.) is one of the food commodities that contain
anthocyanin. This research aimed to evaluate the physicochemical properties of …

Hibiscus sabdariffa calyxes are rich in anthocyanins and polyphenols, giving them
interesting antioxidant properties. Powdering and fractioning by sieving improve the …

Blends combine advantageous characteristics of each species, resulting in products with
different flavors and nutritional substances. Moreover, transforming them into powder …

Mango powders were supplemented with probiotics and then subjected to heat pump
drying. The study evaluated the physicochemical, biochemical, and probiotic properties of …

Acerola and jambolan are fruits with several bioactive compounds of phenolic origin and a
product made with these two raw materials appears to be a food with high antioxidant and …

This research aimed to estimate the optimum formulation of process parameters in making
tomato powder with optimal physicochemical properties using foam-mat drying. The egg …