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 …

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 …

Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses
and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50 C) …

Fish is a substantial source of animal protein in human nutrition, but high water activity (aw)
value and moisture content of fish tissue are favourable to the growth of microorganisms. To …

Osmotic treatment of the fish Carassius gibelio was studied in two osmotic solutions: ternary
aqueous solution-S1, and sugar beet molasses-S2, at three solution temperatures of 10, 20 …

Osmolality represents solutions osmotic concentration, or number of dissolved substance
particles in mass unit of water. Goal of this research was to investigate the possibility of pork …

Proces osmotske dehidratacije je savremen metod konzervisanja, koja delimično uklanja
vodu iz materijala koji se dehidrira uranjanjem uzoraka u koncentrovane osmotske rastvore …

Celery is a rich source of antioxidant nutrients and its consumption has many health
benefits, but, its high water content causes the perishable or damaging effect of the sensory …

Meat quality can be defined as a combination of diverse properties of fresh and processed
meat. These properties contain both sensory characteristics and technological aspects, such …

Postupak osmotske dehidratacije se sastoji od potapanja biološkog materijala, sa
određenim sadržajem vode, u koncentrovane vodene rastvore koji sadrže osmotske agense …