Recent advances in vacuum impregnation of fruits and vegetables processing: A concise review

Recent advances in vacuum impregnation of fruits and vegetables processing: A concise review

Vacuum impregnation (VI) is a novel, non-thermal treatment that aims to modify the composition of food material by partially removing water and air and impregnating it with physiologically active compounds without affecting the structural integrity of food matrix. Application of VI accelerates the m...

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Bibliographic Details
Main Authors: B R Vinod, Ram Asrey, Shruti Sethi, M Menaka, Nirmal Kumar Meena, Gouthami Shivaswamy
Format: Article
Language:English
Published: Elsevier 2024-04-01
Series:Heliyon
Subjects:
Osmotic dehydration
Hydrodynamic mechanism
Functional food
Mass transfer
Food fortification
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024040544

Internet

http://www.sciencedirect.com/science/article/pii/S2405844024040544

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