4.5 Article

Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Effect of vacuum impregnation on enzymatic browning of fresh-cut potatoes during refrigerated storage

Wenting Zhao et al.

Summary: Vacuum impregnation with ascorbic acid and calcium ascorbate was found to significantly inhibit enzymatic browning of fresh-cut potatoes, maintaining cell membrane integrity, inhibiting key enzyme activities, delaying substrate generation, promoting ascorbic acid infiltration, and retarding loss.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)

Review Food Science & Technology

Understanding the effects of ultrasound processng on texture and rheological properties of food

Raouf Aslam et al.

Summary: As the demand for high quality and safe food products continues to rise, the food processing industry is seeking novel technologies that are cost-effective, rapid, and more efficient than traditional methods. Ultrasound technology in particular is well-known for enhancing heat and mass transfer rates, providing high-quality end products in a fraction of the time and energy compared to conventional methods.

JOURNAL OF TEXTURE STUDIES (2022)

Article Food Science & Technology

Microencapsulation of a potential probiotic Lactiplantibacillus pentosus and its impregnation onto table olives

Mensure Elvan et al.

Summary: This study successfully demonstrated the probiotic properties of Lactiplantibacillus pentosus NRRL B-227 and impregnated the strain onto table olive surfaces using microencapsulation techniques. The strain showed high antioxidative ability, antibiotic resistance, and survivability after digestion tests. Microencapsulated L. pentosus maintained high cell viability and proved to be a suitable carrier for beneficial microorganisms on table olives.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Food Science & Technology

Vacuum impregnation in Merluccius hubbsi hake fillets brining. Effect on mass transfer kinetics, texture and colour

Alejandra Tomac et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying

Y. Duarte-Correa et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

Review Biochemistry & Molecular Biology

Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products

Kyoung Mi Moon et al.

MOLECULES (2020)

Article Food Science & Technology

Vacuum impregnation: A methodology for the preparation of a ready-to-eat sweet potato enriched in polyphenols

Rosa Ana Abalos et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Development of probiotic carrier dried apples for consumption as snack food with the impregnation of Lactobacillus paracasei

Perihan Kubra Akman et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Application of pulsed-vacuum on the salt impregnation process of pirarucu fillet

Mayara Galvao Martins et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Food Science & Technology

Fortified apple (Males spp., var. Fuji) snacks by vacuum impregnation of calcium lactate and convective drying

F. R. Assis et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Drying kinetics of probiotic-impregnated murta (Ugni molinae T.) berries

Liliana Zura-Bravo et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

Article Food Science & Technology

Effects of Vacuum Impregnation with Calcium Ascorbate and Disodium Stannous Citrate on Chinese Red Bayberry

Yaxian Li et al.

FOOD AND BIOPROCESS TECHNOLOGY (2018)

Article Engineering, Chemical

Effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen/thawed strawberries

Elena Velickova et al.

JOURNAL OF FOOD ENGINEERING (2018)

Article Engineering, Chemical

Technology for processing of potato chips impregnated with red rootbeet phenolic compounds

Rosana G. Moreira et al.

JOURNAL OF FOOD ENGINEERING (2018)

Article Food Science & Technology

Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation

Mana Mashkour et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)

Article Food Science & Technology

Process standardization and storability of calcium fortified potato chips through vacuum impregnation

Pratibha Tiwari et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

Article Agriculture, Multidisciplinary

Vacuum impregnation of firming agents in red raspberries

Armando Quintanilla et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

Article Agriculture, Multidisciplinary

Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks

Cui Li et al.

JOURNAL OF INTEGRATIVE AGRICULTURE (2018)

Article Food Science & Technology

Osmotic dehydration of mango: Effect of vacuum impregnation, high pressure, pectin methylesterase and ripeness on quality

Ita Sulistyawati et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Food Science & Technology

Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage

Silvia Tappi et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)

Article Food Science & Technology

Effect of Vacuum Impregnation on Drying Kinetics and Selected Quality Factors of Apple Cubes

Marta Paslawska et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2017)

Article Food Science & Technology

Osmodehydration assisted by ohmic heating/pulse vacuum in apples (cv. Fuji): retention of polyphenols during refrigerated storage

Jorge Moreno et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

Article Food Science & Technology

Comparison of vacuum impregnation and soaking techniques for addition of the probiotic Lactobacillus acidophilus to minimally processed melon

Patricia Martins de Oliveira et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

Article Food Science & Technology

Natural colorant enrichment of apple tissue with black carrot concentrate using vacuum impregnation

Fatih Mehmet Yilmaz et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

Article Engineering, Chemical

Effect of vacuum on the impregnation of Lactobacillus rhamnosus microcapsules in apple slices using double emulsion

E. Flores-Andrade et al.

JOURNAL OF FOOD ENGINEERING (2017)

Article Food Science & Technology

Olive fruits and vacuum impregnation, an interesting combination for dietetic iron enrichment

Paola Zunin et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Article Food Science & Technology

Application of ohmic heating/vacuum impregnation treatments and air drying to develop an apple snack enriched in folic acid

J. Moreno et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

Article Food Science & Technology

Enhanced antimicrobial effect of organic acid washing against foodborne pathogens on broccoli by vacuum impregnation

Jun-Won Kang et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)

Article Engineering, Chemical

Use of vacuum impregnation for the production of high quality fresh-like apple products

Lilia Neri et al.

JOURNAL OF FOOD ENGINEERING (2016)

Article Food Science & Technology

Development of low fat potato chips through microwave processing

A. Joshi et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Article Food Science & Technology

Vacuum impregnation and drying of calcium-fortified pineapple snacks

Marla Mateus de Lima et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Article Food Science & Technology

Zinc enrichment of whole potato tuber by vacuum impregnation

Erihemu et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Review Agriculture, Multidisciplinary

New insights into the dynamics of vacuum impregnation of plant tissues and its metabolic consequences

Federico Gomez Galindo et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)

Article Food Science & Technology

Optimisation of vacuum impregnation of blackcurrant-infused apple cubes: application of response surface methodology

Lemuel M. Diamante et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)

Review Biochemistry & Molecular Biology

Applicability of Vacuum Impregnation to Modify Physico-Chemical, Sensory and Nutritive Characteristics of Plant Origin Products-A Review

Elzbieta Radziejewska-Kubzdela et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2014)

Article Food Science & Technology

Iron enrichment of whole potato tuber by vacuum impregnation

Erihemu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Article Agriculture, Multidisciplinary

Minimally processed yellow melon enriched with probiotic bacteria

Patrcia Martins de Oliveira et al.

SEMINA-CIENCIAS AGRARIAS (2014)

Article Food Science & Technology

Induction of Vesicle Formation by Exposing Apple Tissue to Vacuum Impregnation

Urszula Tylewicz et al.

FOOD AND BIOPROCESS TECHNOLOGY (2013)

Article Food Science & Technology

The Use of Vacuum Impregnation for Debittering Green Olives

Canan Ece Tamer et al.

FOOD AND BIOPROCESS TECHNOLOGY (2013)

Article Food Science & Technology

Microscopic studies providing insight into the mechanisms of mass transfer in vacuum impregnation

Valentina Panarese et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)

Article Agriculture, Multidisciplinary

Quality factors, antioxidant activity, and sensory properties of jet-tube dried rabbiteye blueberries

Laura A. Pallas et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)

Article Food Science & Technology

Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues

Elena Velickova et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

Article Food Science & Technology

Radiant energy under vacuum (REV) technology: A novel approach for producing probiotic enriched apple snacks

Reihaneh Noorbakhsh et al.

JOURNAL OF FUNCTIONAL FOODS (2013)

Article Food Science & Technology

Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice

E. Betoret et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)

Article Food Science & Technology

Optimisation of osmotic dehydration process of guavas by response surface methodology and desirability function

Glaucia S. Vieira et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)

Article Engineering, Chemical

Application of edible coatings to partially dehydrated pineapple for use in fruit-cereal products

P. Talens et al.

JOURNAL OF FOOD ENGINEERING (2012)

Article Food Science & Technology

Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear

L. Perez-Cabrera et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2011)

Article Food Science & Technology

pH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification

A. Derossi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2011)

Article Food Science & Technology

Impregnation Techniques for Aroma Enrichment of Apple Sticks: A Preliminary Study

Patrizia Comandini et al.

FOOD AND BIOPROCESS TECHNOLOGY (2010)

Article Engineering, Chemical

Reduction in the pH of vegetables by vacuum impregnation: A study on pepper

A. Derossi et al.

JOURNAL OF FOOD ENGINEERING (2010)

Article Engineering, Chemical

Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas

Jefferson L. G. Correa et al.

JOURNAL OF FOOD ENGINEERING (2010)

Article Food Science & Technology

Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance

Giampaolo Blanda et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2009)

Article Food Science & Technology

Influence of osmotic dehydration on the volatile profile of guava fruits

Jorge A. Pino et al.

JOURNAL OF FOOD QUALITY (2008)

Article Food Science & Technology

Phenolic content and antioxidant capacity versus consumer acceptance of soaked and vacuum impregnated frozen nectarines

Giampaolo Blanda et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)

Article Food Science & Technology

Experimental determination of the dynamics of vacuum impregnation of apples

J. B. Laurindo et al.

JOURNAL OF FOOD SCIENCE (2007)

Article Food Science & Technology

Effect of vacuum and relaxation periods and solution concentration on the osmotic dehydration of apples

Sabrina Silva Paes et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)

Article Engineering, Chemical

Vacuum pulse-assisted pickling whole jalapeno pepper optimization

A. Valdez-Fragoso et al.

JOURNAL OF FOOD ENGINEERING (2007)

Article Food Science & Technology

Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts

SV Anino et al.

FOOD RESEARCH INTERNATIONAL (2006)

Article Engineering, Chemical

Novel functional foods from vegetable matrices impregnated with biologically active compounds

SM Alzamora et al.

JOURNAL OF FOOD ENGINEERING (2005)

Article Food Science & Technology

Use of dyed solutions to visualize different aspects of vacuum impregnation of Minas cheese

LC Hofmeister et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2005)

Article Food Science & Technology

Vitamin E and mineral fortification in fresh-cut apples (Fuji) using vacuum impregnation

Su-il Park et al.

NUTRITION & FOOD SCIENCE (2005)

Review Food Science & Technology

Practical applications of vacuum impregnation in fruit and vegetable processing

YY Zhao et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)

Article Food Science & Technology

Use of vacuum impregnation to develop high quality and nutritionally fortified frozen strawberries

J Xie et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2004)

Article Engineering, Chemical

Ca2+ and Fe2+ influence on the osmotic dehydration kinetics of apple slices (var. Granny Smith)

C Barrera et al.

JOURNAL OF FOOD ENGINEERING (2004)

Article Chemistry, Applied

Transport mechanisms in osmotic dehydration: The role of the structure

A Chiralt et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2003)

Article Engineering, Chemical

Impregnation and osmotic dehydration of some fruits:: effect of the vacuum pressure and syrup concentration

H Mújica-Paz et al.

JOURNAL OF FOOD ENGINEERING (2003)

Article Engineering, Chemical

Impregnation properties of some fruits at vacuum pressure

H Mújica-Paz et al.

JOURNAL OF FOOD ENGINEERING (2003)

Article Engineering, Chemical

Development of probiotic-enriched dried fruits by vacuum impregnation

N Betoret et al.

JOURNAL OF FOOD ENGINEERING (2003)

Article Engineering, Chemical

Market and marketing of functional food in Europe

K Menrad

JOURNAL OF FOOD ENGINEERING (2003)

Article Food Science & Technology

Pineapple candying at mild temperature by applying vacuum impregnation

JM Barat et al.

JOURNAL OF FOOD SCIENCE (2002)

Article Food Science & Technology

Recent developments in osmotic dehydration: methods to enhance mass transfer

NK Rastogi et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2002)

Article Engineering, Chemical

Vacuum impregnation for development of new dehydrated products

P Fito et al.

JOURNAL OF FOOD ENGINEERING (2001)

Article Engineering, Chemical

Modeling of simultaneous mass transfer and structural changes in fruit tissues

JM Barat et al.

JOURNAL OF FOOD ENGINEERING (2001)

Article Engineering, Chemical

Use of vacuum impregnation in food salting process

A Chiralt et al.

JOURNAL OF FOOD ENGINEERING (2001)

Article Engineering, Chemical

Changes in thermal properties of apple due to vacuum impregnation

J Martinez-Monzo et al.

JOURNAL OF FOOD ENGINEERING (2000)

Article Food Science & Technology

The effect of different prefreezing treatments on the structure of strawberries before and after jam making

J Suutarinen et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2000)