In the food preservation process, drying or dehydration reduces the moisture content that is
needed for the growth and multiplicity of microorganisms that cause food spoilage. Among …

Peach dehydrated by a combined method of osmodehydration and lyophilization is
characterized by upgraded dehydration effectiveness and enhanced chemical and mineral …

This study explores the osmotic dehydration (OD) of fresh-cut cherry tomatoes through the
application of Pulsed Electric Fields (PEF) and High-Pressure (HP) pre-treatments …

The current study aims to optimize the osmotic dehydration parameter of a food product by
adjusting the quantities of several osmotic agents. In this study, a cube-shaped Zucchini is …

The kinetic properties and thermal characteristics of fresh pork meat proteins (Longissimus
dorsi), as well as osmotically dehydrated meat proteins, were investigated using differential …

Osmotically dehydrated pork meat (Longissimus dorsi), in the molasses, was used in the aim
to study the protein state during rehydration. Protein state and rehydration kinetics are …

This study focused on the osmotic dehydration (OD) of ready-to-eat spinach leaves
combined with the pulsed electric field (PEF) pre-treatment. Untreated and PEF-treated (0.6 …

Osmotically dehydrated cherry tomatoes and spinach leaves were incorporated into Greek
salad-type (including OD-treated and air-dried feta cheese trimmings and air-dried olive …

The highest-quality peaches [Prunus persica (L.) Batsch] are cultivated in areas with sunny
summers, therefore the territory of the Autonomous Province of Vojvodina is a favourable …

Apple (Malus domestica Borkh) belongs to the family Rosaceae and sub-family Pomoideae
and is one of the most widely produced and economically significant fruits worldwide. In …