Vacuum impregnation (VI), the revised version of osmotic dehydration technology (OD), is
used to improve the nutritional properties of food products and promote the production of …

The augmented promotion and consumer awareness of healthy eating and lifestyle have
resulted in extensive growth of the functional food market in recent years, encouraging the …

Vacuum impregnation (VI) stands as a diffusion-driven food processing method that has
found recent application within the food industry, particularly for the cold formulation of …

This study evaluated the pH, acidity, soluble solids, color, dietary fiber, sensory acceptance
and the viability of Lactobacillus rhamnosus, Lactobacillus plantarum and Lactobacillus …

Vacuum Impregnation (VI) act as promising method for rapidly introducing specific
concentration solutions into food matrices using a hydrodynamic mechanism and …

A pectin coated dehydrated apple snack containing≥ 9 log colony forming units/20 g portion
of the probiotic Lactobacillus paracasei IMPC2. 1, was developed. The strain was …

This study investigates the in vitro digestion of vacuum-impregnated yam bean snacks
enriched with Pediococcus acidilactici and mango seed polyphenols, focusing on bacterial …

Currently, the search for technologies that improve the biological activity, sensory and
functional properties of foods has led to the application of vacuum impregnation (VI). This …

The aim of this study was to evaluate dehydrated murta berries enriched with probiotic
(Lactobacillus casei var. rhamnosus) bacteria. L. casei was incorporated to fresh murta by …

The objective of this study was to develop a dried apple snack enriched with probiotics,
evaluate its viability using Refractance Window (RWTM) drying, and compare it with …