Recently, consumers' demand for fresh, nutritious, and convenient food has shown a
significant rise. This trend has forced increased sales of minimally processed and/or pre …

Fruit and vegetables are an important part of human diets and provide multiple health
benefits. However, due to the short shelf-life of fresh and minimally-processed fruit and …

Osmotic dehydration of fruits and vegetables is a slow process due to resistance in mass
transfer (MT). This resistance can be modified by varying the osmotic solution or process …

The effect of PEF pre-treatment prior to osmotic dehydration on mass transfer parameters,
colour, antioxidant and antimicrobial properties in organic strawberries and kiwifruits was …

Although people's perception of fruits and vegetables is green, healthy and nutritious, the
consumption of fruits and vegetables for most people around world still does not meet the …

Osmodehydrofreezing (ODF), a combined preservation process where osmotic dehydration
is applied prior to freezing, achieves several advantages, especially in plant tissues …

Osmotic dehydration is typically a fundamentally sluggish process, so it is important to boost
mass transfer rates without sacrificing the quality. Osmotic dehydration is becoming more …

High hydrostatic pressure represents the most successful case of industrial implementation
of a novel nonthermal technology, based on intensive basic and applied research during the …

Strawberries are berry-type fruits that are very popular and widely consumed all over the
world. The sensorial, physical-chemical and nutritional characteristics of strawberries are …

The quality and preservation of fresh-cut fruits can be improved by applying mild, non-
thermal pre-treatments, such as osmotic dehydration and high hydrostatic pressure. The aim …