Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not
only the raw material volume but also its weight. This results in cheaper transportation and …

Among the bioactive compounds that are considered important for the food industry,
anthocyanins, which are flavonoid compounds presenting antioxidant activity and are …

Over the last few decades, many researchers have investigated in detail the characteristics
of bioactive compounds such as polyphenols, vitamins, flavonoids, and glycosides, and …

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 …

Ocimum gratissimum is a shrub that belongs to the Lamiaceae family of plants. Despite the
known biological activities and ethnomedicinal applications, comparative evaluation of the …

A novel laboratory scale apparatus using infrared lamps replacing the electric heating plate
for the freeze drying of Cordyceps militaris was developed in this study. The drying time …

Drying is one of the foremost and important steps during the processing of agricultural crops,
medicinal plants and herbs to preserve their properties. The present review provides a …

Berries are among the fruits with the highest nutritional and commercial value. This paper
reviews the conventional and emerging dehydration methods most commonly used as …

Impaired wound healing is one of the serious problems among the diabetic patients.
Currently, available treatments are limited due to side effects and cost effectiveness. In line …

Conventional analysis, electronic senses and HS-SPME–GC–MS were applied to evaluate
the effects of pretreatment methods and leaching methods on jujube wine quality. Significant …