Spray drying is an effective and scalable technique for transforming highly perishable fruit and vegetable juices, extracts and processing by-products into stable powders with improved handling, storage, convenience and application potential. This review synthesises recent advanc...
Open access
Research Article10.9734/jabb/2026/v29i104471
Food extrusion is a versatile food processing technology that can transform a variety of raw materials into products with desirable textural, structural, nutritional, and functional characteristics. This review examines the principles, mechanisms, types, and technological advance...
Open access
Research Article10.9734/jabb/2026/v29i104463
Fruits and vegetables are highly perishable, and a substantial share of their value is lost between harvest and retail through chilling injury, pathogen decay, enzymatic browning, softening and senescence. Melatonin (N-acetyl-5-methoxytryptamine), an indoleamine produced endogeno...
Open access
Research Article10.9734/jabb/2026/v29i104501
Food systems face simultaneous pressure to reduce environmental impacts, limit food loss and waste, and respond to growing evidence that individuals differ in their nutritional needs and metabolic responses. Three-dimensional food printing, an additive manufacturing process that...
Open access
Research Article10.9734/jabb/2026/v29i104452