Osmotic dehydration: an emerging technology applied to the fruit and vegetable sector

Sousa, Sara; Basto de Lima, Maria Gabriela; Raimundo, Délio; Henriques, Marília; Neves, Ana Maria; Mota de Oliveira, Maria Adelaide; Oliveira, Margarida

http://hdl.handle.net/10400.15/4424

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Authors

Sousa, Sara

Basto de Lima, Maria Gabriela

Raimundo, Délio

Henriques, Marília

Neves, Ana Maria

Mota de Oliveira, Maria Adelaide

Oliveira, Margarida

Abstract(s)

The current unsustainable production and consumption patterns are one of the drivers for Bioeconomy strategy implementation. The horticultural industry produces quantities of by-products and waste whose valorisation, through innovation, enhances new products and production processes development. The aim of this work was to develop new dehydrated food products from horticultural by-products, pumpkin, and courgette, using osmotic dehydration (DO) technology by immersing the food in an osmotic solution (OS).

Description

Apresentação em painel

Keywords

bioresidues new products development osmotic dehydration horticultural products osmotic solution by-products valorization

URI

http://hdl.handle.net/10400.15/4424

Citation

Sousa, S., Lima, G., Raimundo, D., Neves, A., Henriques, M., Oliveira, A., Oliveira, M. 2022. Osmotic dehydration: an emerging technology applied to the fruit and vegetable sector. Book of abstracts of the 1st International Congress on Food, Nutrition & Public Health; towards a sustainable future (ICFNH 2022). Lisbon: Instituto Nacional de Saúde Doutor Ricardo Jorge. p.49