Carrot is an important food in human nutrition. The effects of different microwave (MW)
powers on the aroma, phenolic and antioxidant properties of MW-dried and powdered carrot …

This study was made to determine the effects of genotype and housing system on physical
quality characteristics of breast and leg meat of broilers under experimental conditions. The …

Shalgam is a beverage which is produced by lactic acid fermentation of black carrot juice.
Two commercial methods (traditional method-TM and direct method-DM) used to produce …

Food adulteration is a major problem causing significant economic and health risks for
consumers. Non‐destructive, quick, and inexpensive methods are needed for food …

This study was aimed to optimize spray drying conditions (inlet air temperature: 120–180° C)
and wall material composition (maltodextrin (MD), gum Arabic (AG)) to obtain the powder of …

Applied microwave (MW) power level is an essential factor on the quality of the dried
agricultural products. Even if higher MW powers result in shorter drying times, they lead to …

The objective of this study was to determine the possible utilization of agro-waste–based
materials derived from waste streams—spent coconut fiber (SCF), vermicompost (V), and …

High hydrostatic pressure (HHP) processing of traditional fermented turnip juice (shalgam)
was studied with respect to quality attributes, microbial inactivation, and shelflife extension …

This study compares the infrared drying kinetics, effective moisture diffusivity, activation
energy and color qualities of organically and conventionally produced sweet red peppers …

The level of applied microwave power is a critical parameter for the quality of the dried
product in microwave drying. It is impossible to assess the applied power of the dried …