The quest for novel technologies in the area of food processing & preservation has led to the application of fluidization technique for enhancing the process capabilities, energy efficiencies and overall quality retention in the final products. However, this paper reviews the various fruits and vegetables dried in the fluidized bed dryer and their retention of sensory attributes in the dried pr...

This data article is related to the research article entitled, "Antioxidant potential in non-extractable fraction of dried persimmon (Diospyros kaki Thunb.)" (Matsumura et al., 2016) [1]. We investigated antioxidant activities of the non-extractable fraction of dried persimmon fruits in vitro and in vivo. We evaluated both extracted fraction and non-extractable fraction, and reported that non-e...

The ripe fig (Ficus carica L) fruits of cultivar cv., 'Deanna' were steam treated at 90°C and 10 psi for 5 min in autoclave. Steamed fruits were dipped in sucrose, glucose, fructose and invert sugar syrups at 50°Brix for 24 h for getting desired total soluble solids content. The treated fruits were further dried to 20% moisture in a cabinet dryer at 50-55°C. Good quality and acceptable dried fi...

Chinese jujube (Ziziphus jujuba), a medicinal and edible plant, is widely consumed in Asian countries owing to the remarkable health activities of its fruits. To facilitate selection of the suitable processing method for jujube fruits, in this study their contents of triterpenic acids, nucleosides, nucleobases and saccharides after drying and steaming treatment were determined using ultra-high ...

Dried floral buds of Mesua ferrea Linn, dried fruits of Dillenia pentagyna Roxb and dried fruiting inflorescence of Cinnamomum wightii Meissn are used as Nagakesara in different regions of India. This elaborate study presents to the pharmacognosy of these three different drugs of Nagakesara.

Browning reactions in foods are of widespread occurrence, and become evident when food materials subjected to processing or to mechanical injury. They are important in terms of the alteration of appearance, flavour, and nutritive value. Browning is considered to be desirable if it enhances the appearance and flavour of a food product in terms of tradition and consumer acceptance like in the cas...

The effects of freeze-drying on antioxidant compounds and antioxidant activity of five tropical fruits, namely starfruit (Averrhoa carambola L.), mango (Mangifera indica L.), papaya (Carica papaya L.), muskmelon (Cucumis melo L.), and watermelon Citruluss lanatus (Thunb.) were investigated. Significant (p < 0.05) differences, for the amounts of total phenolic compounds (TPC), were found between...