Osmotic Treatments in Melons Processing: Physicochemical and Organoleptical Effects...

Food impregnation with nutraceutical components due to the health beneficial property is of great importance for food processing industry. In this study, osmotic dehydration was used to impregnate model food with phenolics ...

This study involved coating of ostrich meat pieces (30 × 30 × 20 mm) with tragacanth gum (0.25%, 0.5%, and 1%) and salep gum (1%, 2%, and 3%) before osmotic treatment with salt solution (5, 15, and 27%) with the immersing duration of 1, 2, 4, 12...