The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks [PDF]
Foods, 2023 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 important determinants of consumer interest, they play a key role in the
Magdalena Kręcisz +3 more
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Agriculture, 2021 A comparative study was conducted on the effect of vacuum impregnation and drying methods on the production of dried sweet potatoes with high bioactivity.
Magdalena Kręcisz +5 more
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Effects of Different Trehalose and Sorbitol Impregnation Methods on Freeze–Thaw Damage to Potato Slices [PDF]
FoodsFresh-cut potato slices are prone to browning. Although freezing is an effective method of preserving food, freezing and thawing cause inevitable damage to potato tissues.
Wenfang Xuan +5 more
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Studies on the Effect of Mass Transfer in Vacuum Impregnation on the Bioactive Potential of Apples [PDF]
Molecules, 2019 The purpose of the study was to evaluate the efficiency of mass transfer during vacuum impregnation (VI) of apple tissue by different process conditions.
Marta Pasławska +3 more
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Enhanced Bioactive Coffee Cherry: Infusion of Submerged-Fermented Green Coffee Beans via Vacuum Impregnation [PDF]
FoodsSubmerged fermentation offers a controlled environment for coffee processing, ensuring a consistent temperature and aerobic–anaerobic conditions, making it a superior alternative to solid-state fermentation.
Pipat Tangjaidee +7 more
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Enhanced Preservative Performance of Pine Wood through Nano-Xylan Treatment Assisted by High-Temperature Steam and Vacuum Impregnation. [PDF]
Materials (Basel), 2023 This study used environmentally friendly nano-xylan to enhance the drug loading and preservative performance (especially against white-rot fungi) of pine wood (Pinus massoniana Lamb), determine the best pretreatment, nano-xylan modification process, and ...
Fan S, Gao X, Pang J, Liu G, Li X.
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Zinc enrichment of whole potato tuber by vacuum impregnation. [PDF]
J Food Sci Technol, 2015 Zinc is a nutritionally essential truce element, and thus zinc deficiency (ZD) severely affects human health. More than 25% of the world's population is at risk of ZD. This study was initiated to examine the use of the vacuum impregnation (VI) technique for enriching zinc content of whole potatoes; the effect of vacuum time, restoration time, steam ...
Erihemu +4 more
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Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze-Thaw Cycles. [PDF]
Foods, 2022 The effect of antifreeze protein (AFP) on the water-holding capacity (WHC) and texture properties of the Patinopecten yessoensis adductor muscles during freeze–thaw cycles (FTCs) were evaluated based on three impregnation methods: general impregnation ...
Shi Y, Wang H, Zheng Y, Qiu Z, Wang X.
europepmc +2 more sources
Bio-Compounds, Antioxidant Activity, and Phenolic Content of Broccoli After Impregnation with Beetroot Juice [PDF]
MoleculesThe study presented in this paper examined the effects of vacuum impregnation (VI) with beetroot juice and drying medium temperature on selected properties of broccoli.
Magdalena Kręcisz +3 more
doaj +2 more sources
Recent advances in vacuum impregnation of fruits and vegetables processing: A concise review. [PDF]
HeliyonVacuum impregnation (VI) is a novel, non-thermal treatment that aims to modify the composition of food material by partially removing water and air and impregnating it with physiologically active compounds without affecting the structural integrity of ...
Vinod BR +5 more
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