Osmotic dehydration is a simultaneous mass transfer process which mainly promotes the
flow of water molecules from the food to osmo‐active solution and some migration of solutes …

Vacuum impregnation (VI) is considered as a useful technique to quickly introduce external
liquids in the porous structures of animal and plant tissues, in a controlled way. As …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

The aim of this study was to evaluate the effect of gas plasma treatment on fresh-cut melon
stability during controlled storage. Plasma treatments of 15+ 15 and 30+ 30 min were …

The preservation of quality of fresh products is relevant for the industry due to its economic
impact. This paper presents a comprehensive review of the use of different sources of …

Functional foods affect beneficially one or more target functions in the body, beyond
adequate nutritional effects, to either improve stage of health and well-being and/or reduce …

A direct-current, atmospheric-pressure air cold plasma microjet (PMJ) was applied to
disinfect Salmonella directly deposited on fresh fruit and vegetable slices. Effective …

Potato chips, traditionally prepared by conventional frying, are the most widely consumed
snack in the world; however, it has some health concerns associated. This work aims to …

Apple, mango and melon were subjected to impregnation and osmotic dehydration at
vacuum pressure (VI-VOD). The effect of the vacuum pressure (135–674 mbar) and …

The influence of pulsed-vacuum (PV) and ultrasound on the osmodehydration kinetics and
microstructure of apples (Fuji) was investigated. Apple cylinders (15mm height× 15mm …