Nowadays, sweet potato (Ipomoea batata L.; Lam.) is considered a very interesting nutritive
food because it is rich in complex carbohydrates, but as a tubercle, contains high amounts of …

Currently, the search for technologies that improve the biological activity, sensory and
functional properties of foods has led to the application of vacuum impregnation (VI). This …

We have developed a new healthy snack based on celery root enriched with vegetable
juices. Vacuum impregnation was used the task of which was to introduce additional …

In the current study, the effects of steam blanching, saline immersion, and ultrasound
pretreatment on the drying time, three-dimensional (3D) appearance, quality characteristics …

This review article explores various aspects of sweetpotatoes and their leaves, including
their production, nutritional composition, health benefits, culinary uses, and future potential …

The drying process is used in the food industry to extend the shelf life of fruits and
vegetables without the use of preservatives. As quality, visual, and aroma characteristics are …

BACKGROUND Seasonal late‐season water deficits negatively affect the yield and quality
of sweet potatoes in northern China. However, the amount of late‐season irrigation to …

The effects of hot air drying (HAD), vacuum drying (VD) and pulsed vacuum drying (PVD) on
moisture ratio, drying rate, effective diffusion coefficient, activation energy, color, ash …

This study investigated the sensory qualities and digestibility of traditional Chinese dried
sweet potatoes (Gān Shŭ Gān) and identified the impact factors. Dried sweet potatoes …

The effect of different methods of drying celery root enriched with beet juice by vacuum
impregnation (VI) was studied. The process of convection drying, vacuum drying and freeze …