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Vapour transport mechanism in osmotic distillation process

Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder

Effects of pre-treatments and air drying temperatures on colour and antioxidant properties of Gac fruit powder

Isolation of green tea catechins and their utilization in the food industry

Optimizing conditions for the extraction of catechins from green tea using hot water

Optimum conditions for the water extraction of L-theanine from green tea

Packaging systems for probiotic foods

The DCMD-R as an energy efficient process

Production of caffeinated and decaffeinated green tea catechin powders from underutilised old tea leaves

Effects of formulations on Gac oil emulsion stability for microencapsulation

Effects of Gac aril microwave processing conditions on oil extraction efficiency, and β-carotene and Lycopene contents

Gac fruit: bioactive compounds, options for processing, and utilisation of processed products

Gac fruit: nutrient and phytochemical composition, and options for processing

Optimisation of microwave-assisted extraction of Gac oil at different hydraulic pressure, microwave and steaming conditions

Preparation of decaffeinated and high caffeine powders from green tea

The stability of natural red/pink food colours in ultrahigh-temperature (UHT) products

Effects of pre-treatments on the yield and carotenoid content of Gac oil using supercritical carbon dioxide extraction

Microencapsulation of gac oil by spray drying: optimization of wall material concentration and oil load using response surface methodology

Microencapsulation of gac oil: optimisation of spray drying conditions using response surface methodology

A storage study of encapsulated gac (Momordica cochinchinensis) oil powder and its fortification into foods

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