Results 51 to 60 of about 384,762 (336)

Tun formation is not a prerequisite for desiccation tolerance in the marine tidal tardigrade Echiniscoides sigismundi [PDF]

, 2016
The so-called ‘tun’ state is best known from limno-terrestrial tardigrades and rotifers that rely on this compact body shape for anhydrobiotic survival.
Clausen, Lykke K.B., Halberg, Kenneth A., Hygum, Thomas L., Jørgensen, Aslak, Møbjerg, Nadja   +4 more
core   +3 more sources

Comparative study of the loss of vitamin C in chalarina (Casimiroa edulis) by four methods of dehydration

Scientia Agropecuaria, 2010
The aim of this study was to compare the loss of chalarina vitamin C after applying four methods of dehydration: vacuum osmotic dehydration combined with convective drying, convective drying, osmotic dehydration combined with vacuum freeze-drying, and ...
Judith Castañeda, Hubert Arteaga, Raúl Siche, Gilbert Rodriguez   +3 more
doaj   +1 more source

Possibility of pork meat osmotic dehydration process control via osmotic solution osmolality measurement [PDF]

Journal on Processing and Energy in Agriculture, 2015
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 meat osmotic dehydration process control   by monitoring mass ...
Filipović Vladimir, Lončar Biljana, Nićetin Milica, Knežević Violeta, Lević Ljubinko   +4 more
doaj  

Effect of osmotic dehydration pretreatment of carrots

浙江大学学报. 农业与生命科学版, 2003
The influences of different factors in the osmotic dehydration efficiency of carrots were studied by the orthogonal experiment, which were the density of sucrose solution/%, ratio of solid to liquid/kg·kg-1, osmotic dehydration time/min, blanching ...
TIAN Hong-ping, WANG Jian-ping
doaj   +1 more source

Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue [PDF]

, 2014
In the present study, pumpkin (Cucurbita moschata Duchesne ex Poiret) was used as raw material to produce sweet food fortified with iron (Fe) and ascorbic acid (AA). A dry infusion process with a subsequent air drying was applied.
de Escalada Pla, Marina Francisca, Flores, Silvia Karina, Genevois, Carolina Elizabeth   +2 more
core   +1 more source

Impact of the coupling of osmotic dehydration and drying on the nutritional quality of dried tomato

Journal of Oasis Agriculture and Sustainable Development, 2022
The present work aim to evaluate the effect of the operating parameters on the ash content, the loss of total carotenoids and the loss of vitamin C of the tomato during drying processes and to model this phenomenon in order to deduce the ...
Malakasa Mandefu A.G., Mbangu Ndongala C., N’dendje Batiango J., Kizungu Vumilia R., Sumbu Zola E.   +4 more
doaj   +1 more source

Review of osmotic dehydration: Promising technologies for enhancing products' attributes, opportunities, and challenges for the food industries.

Comprehensive Reviews in Food Science and Food Safety
Osmotic dehydration (OD) is an efficient preservation technology in that water is removed by immersing the food in a solution with a higher concentration of solutes.
Ali Asghari, P. A. Zongo, E. Osse, Sara Aghajanzadeh, Vijaya Raghavan, S. Khalloufi   +5 more
semanticscholar   +1 more source

Combined Hot Air and Microwave-Vacuum Drying of Cranberries: Effects of Pretreatments and Pulsed Vacuum Osmotic Dehydration on Drying Kinetics and Physicochemical Properties

Food and Bioprocess Technology, 2020
The aim of the study was to evaluate the effect of sonication (S), microwave-vacuum (MWV), convective freezing (F), cryogenic freezing (N), and their combinations, as well as pulsed vacuum osmotic dehydration (PVOD) on the drying kinetics, bioactive ...
Zi-Liang Liu, I. Staniszewska, D. Zielinska, Yu-Hao Zhou, K. Nowak, Hongwei Xiao, Z. Pan, M. Zielińska   +7 more
semanticscholar   +1 more source

Hybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration

Food Technology and Biotechnology, 2017
In this paper the kinetics of osmotic dehydration of carrot and the influence of this pretreatment on the post-drying processes and the quality of obtained products are analysed. Osmotic dehydration was carried out in the aqueous fructose solution in two
Dominik Mierzwa, Stefan Jan Kowalski, Joanna Kroehnke   +2 more
doaj   +1 more source

Transcriptome pathways unique to dehydration tolerant relatives of modern wheat [PDF]

, 2009
Among abiotic stressors, drought is a major factor responsible for dramatic yield loss in agriculture. In order to reveal differences in global expression profiles of drought tolerant and sensitive wild emmer wheat genotypes, a previously deployed shock ...
AN Olsen, B Barnabas, B Vinocur, C Guy, D Bartels, DB Lobell, E Ormeno, EA Bray, G Toledo-Ortiz, GP Xue, GR Cramer, Hans J. Bohnert, HG Jones, Hikmet Budak, HJ Bohnert, IK Vasil, J Dubcovsky, J Zhou, JL Araus, Jyothi Thimmapuram, K Deuschle, K Higuchi, K Higuchi, K Poustini, K Shinozaki, L Cseke, L Rodriguez-Uribe, L Xiong, M Mohammadi, M Seki, MB Eisen, N Kaur, NC Collins, Neslihan Z. Ergen, O Cebeci, P Langridge, P Rampino, PBK Kishor, PY Muller, R Kaldenhoff, R Munns, S Chao, S Mahajan, S Ramanjulu, T Eulgem, The Gene Ontology Consortium, V Talame, W Li, W Wang, YG Shen, YH Lee, ZN Ergen, ZN Ergen, ZN Ozturk   +53 more
core   +1 more source