[1] Ferrando, B. O., Baenas, N., & Periago, M. J. (2024). Changes in Carotenoids and Quality Parameters of Sweet Paprika (Capsicum annuum) After an Accelerated Heat Treatment. Antioxidants, 13(12), 1492.
[2] Faliarizao, N. T., Siddiq, M., & Dolan, K. D. (2025). Total phenolics, antioxidant, and physical properties of red chili peppers (Capsicum annum L.) as affected by drying methods. International Journal of Food Properties, 28(1), 2492823.
[3] Adebo, O. A., Molelekoa, T., Makhuvele, R., Adebiyi, J. A., Oyedeji, A. B., Gbashi, S., ... & Njobeh, P. B. (2021). A review on novel non-thermal food processing techniques for mycotoxin reduction. International Journal of Food Science and Technology, 56(1), 13-27.
[4] Thibault, B., Aghajanzadeh, S., Sultana, A., Ratti, C., & Khalloufi, S. (2024). Characteristics of open and closed pores, their measurement techniques and exploitation in dehydrated food products. Food Engineering Reviews, 16(3), 323-355. [5] Serowik, M., Figiel, A., Nejman, M., Pudlo, A., Chorazyk, D., Kopec, W., ... & Rychlicka, J. (2018). Drying characteristics and properties of microwave− assisted spouted bed dried semi− refined carrageenan. Journal of Food Engineering, 221, 20-28.
[6] Ozcelik, M., Ambros, S., Morais, S. F., & Kulozik, U. (2020). Storage stability of dried raspberry foam as a snack product: Effect of foam structure and microwave-assisted freeze drying on the stability of plant bioactives and ascorbic acid. Journal of Food Engineering, 270, 109779.
[7] Mierzwa, D., & PAWŁOWSKI, A. (2017). Convective drying of potatoes assisted by microwave and infrared radiation-process kinetics and quality aspects. Journal of Food & Nutrition Research, 56(4).
[8] Hardy, Z., & Jideani, V. A. (2017). Foam-mat drying technology: A review. Critical reviews in food science and nutrition, 57(12), 2560-2572.
[9] Cardoso, C. E. D. F., Lobo, F. A. T. F., & Teodoro, A. J. (2024). Influence of foam mat drying on the nutritional and technological potential of fruits–a review. Critical Reviews in Food Science and Nutrition, 64(17), 5896-5910.
[10] Çelebi, Y., Koç, G. Ç., Süfer, Ö., Tekgül barut, Y., Şahin Ercan, S., Yüksel, A. N., ... & Pandiselvam, R. (2024). Impact of ozone treatment on lipid oxidation in foods: a critical review. Ozone: Science & Engineering, 46(5), 430-454.
[11] Franco, T. S., Ellendersen, L. N., Fattori, D., Granato, D., & Masson, M. L. (2015). Influence of the addition of ovalbumin and emulsifier on the physical properties and stability of yacon (Smallanthus sonchifolius) juice foams prepared for foam mat drying process. Food and bioprocess technology, 8, 2012-2026.
[12] Silva, J. M., da Silva Crozatti, T. T., Saqueti, B. H. F., Chiavelli, L. U. R., Matioli, G., & Santos, O. O. (2024). Optimization of foam mat drying using Central Composite Design to produce mixed juice powder: A process and characterization study. Food and Bioproducts Processing, 146, 58-68.
[13] Bogusz, R., Nowacka, M., Rybak, K., Witrowa-Rajchert, D., & Gondek, E. (2024). Foam-Mat freeze drying of kiwiberry (Actinidia arguta) pulp: drying kinetics, main properties and microstructure. Applied Sciences, 14(13), 5629.
[14] Shaari, N. A., Sulaiman, R., Rahman, R. A., & Bakar, J. (2018). Production of pineapple fruit (Ananas comosus) powder using foam mat drying: Effect of whipping time and egg albumen concentration. Journal of Food processing and Preservation, 42(2), e13467.
[15] Tepe, F. B. (2025). Novel Approaches for Potato Drying: Intermittent Microwave Drying with Pretreatments (Ethanol, Hot Water Blanching, and Citric Acid), Drying and Quality Properties, and Energy Consumption. Potato Research, 1-30.
[16] Dehghannya, J., Pourahmad, M., Ghanbarzadeh, B., & Ghaffari, H. (2018). Heat and mass transfer modeling during foam-mat drying of lime juice as affected by different ovalbumin concentrations. Journal of Food Engineering, 238, 164-177.
[17] Dehghannya, J., Pourahmad, M., Ghanbarzadeh, B., & Ghaffari, H. (2019). Heat and mass transfer enhancement during foam-mat drying process of lime juice: Impact of convective hot air temperature. International Journal of Thermal Sciences, 135, 30-43.
[18] Dehghannya, J., Hosseinlar, S. H., & Heshmati, M. K. (2018). Multi-stage continuous and intermittent microwave drying of quince fruit coupled with osmotic dehydration and low temperature hot air drying. Innovative Food Science & Emerging Technologies, 45, 132-151.
[19] Faliarizao, N. T., Siddiq, M., & Dolan, K. D. (2025). Total phenolics, antioxidant, and physical properties of red chili peppers (Capsicum annum L.) as affected by drying methods. International Journal of Food Properties, 28(1), 2492823.
[20] Silva, J. M., da Silva Crozatti, T. T., Saqueti, B. H. F., Chiavelli, L. U. R., Matioli, G., & Santos, O. O. (2024). Optimization of foam mat drying using Central Composite Design to produce mixed juice powder: A process and characterization study. Food and Bioproducts Processing, 146, 58-68.
[21] Toliaty, G., BeigMohammadi, Z., Labbeiki, G. (2022). Feasibility study on dairy dessert production with Spirulina platensis and stevioside and investigation of its sensory and physicochemical properties. Journal of Food Science and Technology, 19(127), 47-60.
[22] Afshani, E., BeigMohammadi, Z., Mirmajidi Hashtjin, A. (2019). Optimization of Functional Peach Beverage Formulation and Study of Its Sensorial and Physicochemical Properties. Journal of Food Science and Technology, 16 (91),129-144
[23] Dehghannya, J., Pourahmad, M., Ghanbarzadeh, B., Ghaffari, H. (2019a), Heat and mass transfer enhancement during foam-mat drying process of lime juice: Impact of convective hot air temperature. International Journal of Thermal Sciences, 135: 30–43
[24] Khoshtinat K, Beigmohammadi Z, Komeili Fanood R, Abedi A, Kazemzadeh M, Zand Rajabi H, et al. (2019). Monitoring Risk Factors in Industrial and Guild Fried Products of the Country. Iranian Journal of Nutrition Sciences & Food Technology,14 (3):97-108.
[25] Hashemi, F., BeigMohammadi, Z., Hashemi, H. (2024). Study the functional nanophytosome based on tannic acid and vitamin D3. Future Foods. 10: 100391. Doi: 10.1016/j.fufo.2024.100391.
