Colour is an important quality attribute in the food and bioprocess industries, and it
influences consumer's choice and preferences. Food colour is governed by the chemical …

Introduction. Food processing significantly lowers the quality of fruits and vegetables, which
is a major concern for the food industry. Micronutrients are particularly affected, and among …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

Newer processing technologies like infrared, microwave processing are being harnessed to
optimize the processes to ensure minimum loss of the vital nutrients in processed foods …

The drying kinetics of wolfberry was investigated in a pulsed vacuum dryer using far-infrared
radiation heating at different vacuum pressure durations (10, 15, and 20 min), ambient …

The thermal degradation kinetics of vitamin C, two carotenoids (β-carotene and β-
cryptoxanthin), and hesperidin, as a function of temperature, were determined for Citrus …

In current work, the evolution kinetic models of moisture, surface colour (L∗, a∗, and b∗),
natural pigment and non-enzymatic browning (NEB) of red pepper during hot air drying at …

The degradation kinetics of both the beta-carotene and visual color of pumpkin puree
(blanched for 2min in 1% NaCl solution) were determined at a temperature range of 60 …

Blackberry juice samples were sonicated with processing variables of amplitude levels
ranging from 40% to 100% at a constant frequency of 20kHz and sonication times (0–10min) …

The leaves and fruits of five Carica papaya morphotypes were harvested from trees in home
gardens in Umuahia, Abia state, Nigeria. The morphotypes were based on fruit shape and …