High-pressure treatment was explored as a technique for infusion of bioactive compounds
(anthocyanin) into solid foods matrix (apple). The rate of mass transfer of moisture, solid, and …

Impregnation of fruits and vegetables is an effective approach to enrich their porous texture
with functional solutions. High-pressure impregnation (HPI) is a newly developing …

The influence of food microstructure on high-pressure-assisted infusion of calcium was
evaluated. Calcium was infused in baby carrots, celery pieces, and peeled mango cuboids …

High pressure impregnation (HPI) is a novel technique to infuse desired fluids into porous
biomaterials. In this study, the effect of 24 different pressure–time combination treatments …

This research was aimed at exploring and evaluating high pressure processing (HPP) as a
technique for calcium infusion into baby carrots. HPP was employed in infusing calcium in …

High pressure assisted infusion of nutrients into food was in situ monitored with magnetic
resonance imaging (MRI). Modification of an off-the-shelf pressure reactor with an MRI …

Apple was impregnated with pigment solution by vacuum heat sealing (VS) and/or high
hydrostatic pressure treatment (HHP; 100-600 MPa, 25° C, 5 min). Impregnation efficacy …

Osmotic treatment was used as a method for the infusion of curcuminoids in pineapple
slices. The effect of high pressure pretreatment (350 MPa) on the infusion of curcuminoids …

High pressure processing (HPP) is a technology in which foods are subjected to high
pressures in the range 100 MPa–800 MPa. HPP has been greatly explored as a process …

Abstract Fresh Omija (Schisandra chinensis) has good marketability, but its quality is difficult
to maintain during storage and distribution. Freezing and freeze-thawing treatments can be …