Sousa, SaraBasto de Lima, Maria GabrielaRaimundo, DélioHenriques, MaríliaNeves, Ana MariaMota de Oliveira, Maria AdelaideOliveira, Margarida2023-05-022023-05-022022-11-17Sousa, 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.49http://hdl.handle.net/10400.15/4424Apresentação em painelThe 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).engbioresiduesnew products developmentosmotic dehydrationhorticultural productsosmotic solutionby-products valorizationconference object