Osmotic processing is a mild treatment which promotes the simultaneous water removal and
solute impregnation of meat, maintains the organoleptic and functional properties of the …

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

In this study, the potential of sour cherry and plum juices was evaluated to be used in the
traditional marination of meat. Slices of pork loin were marinated for 24 h in brine of 3 …

The demand for active food packaging to extend the shelf-life of food products is increasing
worldwide. The target of this work was to prepare and characterize the gelatin (G) …

Osmotic dehydration in molasses and successive lyophilization of peaches are investigated,
in effort of obtaining new and improved product. Prepared samples were subjected to the …

Osmotic dehydration is a non-thermal, partial drying process applied for the removal of water
in food products, as well as for the absorption of various solutes (salt, sugar, etc.). In the …

Mass transfer phenomena taking into consideration volume changes during osmotic
dehydration of beef meat under static and agitation conditions were studied. Experiments …

Chemical, antioxidant, and sensory properties of bread with black chokeberry (Aronia
melanocarpa L.) fruit powders (CP) were examined. The CP was used to substitute 1, 2.5, 5 …

The scope of this work is the study of a combined process including a dipping step into an
oregano (Origanum vulgare ssp. hirtum) infusion (OV) followed by osmotic treatment of …

Osmotic drying of celery leaves was studied in two osmotic solutions (ternary aqueous
solution and sugar beet molasses), at three temperatures (20, 35, and 50° C), and diverse …