Results 231 to 240 of about 345,864 (289)

Next-generation probiotic delivery: Engineering complex coacervation systems for targeted gut release and bioactive synergy. [PDF]

Curr Res Food Sci
Wu W, Zhang L, Chen R, Li D, Lai J, Liao E, Xu W, Xu J, Yuan Y.   +8 more
europepmc   +1 more source

Engineering Drought-Responsive ABA Signaling: Linking Physiological Stress Cues to Metal-Organic Framework-Mediated ABA Delivery and SnRK2 Activation. [PDF]

Plants (Basel)
Jan MF, Shah MA, Azeem I, Ahmad H, Ullah R, Liaqat W, Aasim M, Altaf MT.   +7 more
europepmc   +1 more source

Comparative analysis of freeze-drying and spray-drying on the physicochemical modulation and symbiotic functionality of egg white for <i>Bifidobacterium animalis</i>. [PDF]

Food Chem X
Songsri J, Sutthanut K, Wandee R, Weerapreeyakul N, Srisongkram T, Songsermsakul P, Srisuk P, Tippayawat P.   +7 more
europepmc   +1 more source

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Drying of Pineapple by Microwave-Vacuum With Osmotic Pretreatment

Drying Technology, 2011
Drying of pineapple by microwave-vacuum (MW-V) with osmotic dehydration (OD) as a pretreatment was studied. Central composite design was used for the independent variables sugar concentration (40, 50, and 60 °Brix), immersion time (0, 3, and 6 hours) and product temperature in the microwave cavity (50, 60, and 70°C).
Jefferson L G Corrêa, Satyanarayan Dev, Y Gariépy   +2 more
exaly   +2 more sources

Drying of pear d’Anjou with and without osmotic dehydration

Journal of Food Engineering, 2003
Abstract This work compares the drying behavior exhibited by in natura and by osmotic dehydrated pears. The dryer was a convective vertical tray dryer. The drying was analyzed in terms of effective diffusivity and drying rates. The effective diffusivity varied from 1.59×10 −10 to 7.64×10 −10 m 2 /s for in natura pear and from 1.87×10 −10 to 8.12 ...
Kil Jin Park, Adriana Bin, Fernando Pedro Reis Brod   +2 more
openaire   +2 more sources

Microwavevacuum and osmotic drying of cranberries

, 2003
Modern food industry dictates strict conditions on energy use and application, preventing unnecessary energy dissipation. Energy demanding processes such as distillation and drying have to be optimised to the highest extent, while retaining or improving the final product quality. Pretreatments to drying can be used in order to optimize drying, and some
Sunjka, Predrag S.
openaire   +2 more sources

Drying of carrots in slices with osmotic dehydration [PDF]

, 2015
Carrot is dried for consumption in the form of slices and cubes. The objective of this work was to find alternative ways for the conservation of carrot slices by osmotic dehydration with additional drying in heat. Pre-osmotic dehydration (temperature, immersion time and type of osmotic solution) based on the results of humidity loss, solid gain, weight
Araujo, PM, Fonseca, JRL, Fonseca, JRL, Magalhaes, MMA, Medeiros, MFD, Magalhaes, MMA, Fonseca, JRL, Magalhaes, MMA, Medeiros, MFD, Medeiros, MFD   +9 more
openaire   +3 more sources

Hybrid (osmotic, microwave-vacuum) drying of strawberries and carrots [PDF]

, 2006
The main purpose of this study was to improve the performance of microwave assisted drying. The osmotic treatment was used as pretreatment due to its inherent low energy requirement attributes. The vacuum was applied to microwave drying system to capture low temperature vaporization concepts.
Changrue, Viboon.
openaire   +2 more sources