Influence of Vacuum Impregnation with Different Substances on the Metabolic Heat Production and Sugar Metabolism of Spinach Leaves
Sign Up to like & getrecommendations! Published in 2017 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-017-1959-3
Abstract: Vacuum impregnation (VI) has been widely used as pre-treatment prior to, e.g., minimal processing, freezing, or drying of fruit and vegetables. Most of the investigations have focused on the applicability of VI to modify physicochemical,… read more here.
Keywords: different substances; impregnation; vacuum impregnation; metabolic heat ... See more keywords
Influence of sodium chloride and vacuum impregnation on the quality and bioactive compounds of parboiled glutinous rice
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2635-3
Abstract: This study investigated the effect of NaCl (2 and 4% (w/v)) and vacuum impregnation (VI) (150, 200, 250, and 300 Pa) on the quality parameters (water uptake, elongation ratio, visual color, and texture), tocols, γ-oryzanol and… read more here.
Keywords: compounds parboiled; vacuum impregnation; bioactive compounds; rice ... See more keywords
Process standardization and storability of calcium fortified potato chips through vacuum impregnation
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3254-3
Abstract: Processed potato products such as potato chips are widely consumed among vulnerable (children and teenager), therefore can be used as an ideal carrier for targeted nutrient’s delivery i.e. macronutrient calcium. The present study was carried… read more here.
Keywords: fortified potato; process; vacuum impregnation; calcium ... See more keywords
Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03935-y
Abstract: Vacuum impregnation (VI) has been recognized as a promising tool for the introduction of solutes into the internal structure of some porous food products. The enrichment of minimally processed potatoes with aromatic compounds could represent… read more here.
Keywords: enrichment minimally; processed potatoes; product; minimally processed ... See more keywords
Potato snacks added with active components: effects of the vacuum impregnation and drying processes
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-04188-5
Abstract: Potato snacks can be used as an ideal strategy for nutrient delivery, since they are one of the most widely consumed products in the world. Due to fried snacks are known to be a significant… read more here.
Keywords: active components; potato snacks; vacuum impregnation; impregnation ... See more keywords
Vacuum Impregnation of Ascorbic Acid and Calcium Lactate Improves Quality Attributes and Functionality of White Button Mushrooms
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Food Processing and Preservation"
DOI: 10.1155/2023/6728630
Abstract: Ascorbic acid (1% w/w) and calcium lactate (1% w/w) were vacuum impregnated into mushrooms to improve their physicochemical quality. Experiments were carried out using central composite design under response surface methodology with four independent variables,… read more here.
Keywords: vacuum; ascorbic acid; vacuum impregnation; calcium lactate ... See more keywords
Fast Preparation of High-Performance Wood Materials Assisted by Ultrasonic and Vacuum Impregnation
Sign Up to like & getrecommendations! Published in 2021 at "Forests"
DOI: 10.3390/f12050567
Abstract: In the absence of high-quality hardwood timber resources, we have gradually turned our attention from natural forests to planted fast-growing forests. However, fast-growing tree timber in general has defects such as low wood density, loose… read more here.
Keywords: vacuum impregnation; performance wood; high performance; wood ... See more keywords
Vacuum Impregnation Process Optimization for Tilapia with Biopreservatives at Ice Temperature
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11162458
Abstract: The vacuum impregnation (VI) process was used to pretreat tilapia fillets with biopreservatives at −2 °C. Response surface methodology (RSM) was utilised to optimize processing conditions, including vacuum pressure (pv), vacuum maintenance time (t1), and… read more here.
Keywords: vacuum; impregnation process; vacuum impregnation; impregnation ... See more keywords
Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods
Sign Up to like & getrecommendations! Published in 2021 at "Molecules"
DOI: 10.3390/molecules26154597
Abstract: The aim of this study was to determine the effects that the type of impregnating solution and drying method (freeze drying (FD) and vacuum drying (VD) at 45 °C and convective drying (CD) at 50,… read more here.
Keywords: courgette slices; physicochemical quality; impregnation; vacuum impregnation ... See more keywords