Background and Objectives: Red beet extract concentrate can be used as a natural colorant in food products; however, destructive effects of thermal methods to produce juice concentrate decrease nutritional value in the final product. Materials and Methods: In this study, red beet extract was concentrated using osmotic distillation method, and the best pretreatment was evaluated to increase t...

Hydrogen sulfide (H2S) has been recently found to act as a potent priming agent. This study explored the hypothesis that hydroponic pretreatment of strawberry (Fragaria × ananassa cv. Camarosa) roots with a H2S donor, sodium hydrosulfide (NaHS; 100 μM for 48 h), could induce long-lasting priming effects and tolerance to subsequent exposure to 100mM NaCI or 10% (w/v) PEG-6000 for 7 d. Hydrogen s...

ABSTRACT: In this study, response surface methodology was used to optimize ultrasound osmotic pretreatment with finished freeze drying of black cherries. Freeze drying is a separation process based on the  sublimation phenomenon. This process has the following advantages as compared to the conventional drying process, maintenance of the structure, moisture removal at low temperature (reduced tr...

Hyperosmotic stress caused by NaCl, LiCl, or sorbitol induces an immediate and short duration ( approximately 1 min) transient cytosolic Ca(2+) ([Ca(2+)](cyt)) increase (Ca(2+)-dependent aequorin luminescence) in Saccharomyces cerevisiae cells. The amplitude of the osmotically induced [Ca(2+)](cyt) transient was attenuated by the addition of chelating agents EGTA or BAPTA, cation channel pore b...

BACKGROUND Osmotic dehydration is a process of the partial removal of water which is based on immersion of material having cellular structure in a hypertonic solution. Osmotic dehydration is used as a pretreatment for the dehydration of foods before they are subjected to further processing such as freezing, freeze drying, vacuum drying. Management of spent syrup is one of the most important pro...

Ultrasound (US) is a promising technology, which can be used to improve the efficacy of processes in food technology and quality final product. US technique used, e.g., support mass heat transfer processes, such as osmotic dehydration, drying freezing, well extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) well-known process applied processing; however, impr...