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54.381  Articles
1 of 5.439 pages  |  10  records  |  more records»
Osmotic dehydration is one of the alternative methods that is most frequently employed in the food industry to prevent large accumulation of food waste and postharvest losses, although it has a devastating influence on the textural and structural properti... see more

Osmotic treatment (OT) of nettle leaves was assessed in various osmotic solutions (sugar beet molasses – SBM and ternary aqueous solution – TAS), at temperatures of 20, 35 and 50 °C, under the atmospheric pressure. The influence of the kind of utiliz... see more

The aim of this work was to evaluate the conservation post process osmotic of guava stored temperature at 5oC. Guava (Psidium guajava L.), red variety “Paluma” minimally processed by mild osmotic dehydration, were packaged in polyethylene terephthalate (P... see more

Paper description:Exogenous alpha lipoic acid (ALA) plays a role in promoting salt tolerance in plants. However, the effects of ALA application on the antioxidant system have not been sufficiently clarified in plants exposed to abiotic stresses.The effect... see more

The objective of this study was to investigate the effect of pre-treatment and drying temperature on the drying kinetics and nutritional quality of tomato (Lycopersicon esculantum L.) under hot air drying. Tomato samples were blanched at 80oC and osmotica... see more

This study was focused on investigating the use of pulsed ultrasound-assisted osmotic dehydration (UAOD) for enhancing the infusion of phenolic compounds extracted from grape pomace (GPx) to Aloe vera (Aloe barbadensis Miller,) gel (AVG) using r... see more

The objective of this study was to explain the effect of osmotic dehydration pre-treatment (chokeberry juice or inulin) and drying method (microwave-convective drying or freeze-drying) on polyphenols content, antioxidant activity and sensory properties of... see more

1 of 5.439 pages  |  10  records  |  more records»