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Applicability of Vacuum Impregnation to Modify Physico-Chemical, Sensory and Nutritive Characteristics of Plant Origin Products—A Review

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes...

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Detalles Bibliográficos
Autores principales:	Radziejewska-Kubzdela, Elżbieta, Biegańska-Marecik, Róża, Kidoń, Marcin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2014
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4200760/ https://www.ncbi.nlm.nih.gov/pubmed/25244012 http://dx.doi.org/10.3390/ijms150916577

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