Addition of combinedly dehydrated peach to the cookies—Technological quality testing and optimization
Peach dehydrated by a combined method of osmodehydration and lyophilization is
characterized by upgraded dehydration effectiveness and enhanced chemical and mineral …
characterized by upgraded dehydration effectiveness and enhanced chemical and mineral …
Pulsed electric field and freeze-thawing pretreatments for sugar uptake modulation during osmotic dehydration of mango
PA Zongo, S Khalloufi, S Mikhaylin, C Ratti - Foods, 2022 - mdpi.com
Osmotic dehydration kinetics depends on food tissue microstructure; thus, modulation of
mango porosity could help selectively enhance water removal over sugar gain. In this …
mango porosity could help selectively enhance water removal over sugar gain. In this …
Modeling the Effect of Selected Microorganisms' Exposure to Molasses's High-Osmolality Environment
Featured Application Developed mathematical models and correlations describing the
effects of the high-osmolality environment of sugar beet molasses on the viability of selected …
effects of the high-osmolality environment of sugar beet molasses on the viability of selected …
Dried Beetroots: Optimization of the Osmotic Dehydration Process and Storage Stability
In this study, beetroots were osmotically dehydrated in sugar beet molasses. The input
parameters of the drying process were varied: temperature (20° C, 40° C, and 60° C), time (1 …
parameters of the drying process were varied: temperature (20° C, 40° C, and 60° C), time (1 …
Combined Effect of Bioactive Compound Enrichment Using Rosa damascena Distillation Side Streams and an Optimized Osmotic Treatment on the Stability of Frozen …
NA Stavropoulou, MC Giannakourou - Applied Sciences, 2023 - mdpi.com
Oyster mushroom (Pleurotus ostreatus) is the second most widely cultivated mushroom
worldwide but has a short shelf-life due to its high moisture content. Osmodehydrofreezing …
worldwide but has a short shelf-life due to its high moisture content. Osmodehydrofreezing …
[HTML][HTML] Osmotic Dehydration of Orange Fruits in Sucrose and Prickly Pear Molasses Solutions: Mass Transfer and Quality of Dehydrated Products
R Yazidi, W Yeddes, K Rybak… - Polish Journal of …, 2024 - journal.pan.olsztyn.pl
The osmotic dehydration of orange fruit slices in sucrose and prickly pear molasses was
studied in order to examine the changes in total mass loss, water loss, and solid gain as well …
studied in order to examine the changes in total mass loss, water loss, and solid gain as well …
Modeling the effects of osmotic dehydration pretreatment parameters and lyophilization kinetics on mass transfer and selected nutritive parameters of peaches
The effects of the osmodehydration pretreatment parameters on successive lyophilization
mass transfer kinetics of the peaches, dehydrated in the combined dehydration process …
mass transfer kinetics of the peaches, dehydrated in the combined dehydration process …
Osmotic Treatment of Orange and Pink Sweet Potato-Mass Transfer Rate and Efficiency
Sweet potatoes (Ipomoea batatas) are globally cultivated due to its adaptability, high
nutritional value, and short growing season, tolerance to high-temperature soils, low fertility …
nutritional value, and short growing season, tolerance to high-temperature soils, low fertility …
Nutritive profile evaluation of the celery dehydrated by different methods
M Košutić, J Filipović, M Nićetin, V Filipović… - e-Proceedings, 5th …, 2024 - fiver.ifvcns.rs
Celery (Apium graveolens L.) is an aromatic vegetable, a member of the Apiaceae family.
Celery is a globally cultivated vegetable. Celery root is rich in dietary fibre, mineral elements …
Celery is a globally cultivated vegetable. Celery root is rich in dietary fibre, mineral elements …