Claim · model-written summary
The optimized process preserved structural integrity and improved nutritional profile and preservation quality.
- Taxon
- strawberries
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Fragaria ×ananassae0 - Treatment
- optimized osmotic dehydration processe0
- Outcome
- nutritional profile and preservation qualitye0
- Direction
- improvede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“the optimized osmotic dehydration process preserved the structural integrity and improved the nutritional profile and preservation quality of the strawberries”
Title
Georgia Ladika; Thalia Tsiaka; Natalia A. Stavropoulou; et al. Applied Sciences 2024. doi:10.3390/app14209211
Other claims from this paper (6)
- Association High glycerol concentration and temperature significantly influenced water loss and solid gain.
- Method / resource The model predicted water loss with 87.37% to 87.69% accuracy.
- Method / resource The model predicted solid gain with 42.80% to 64.72% accuracy.
- Intervention effect Immersion for 170–220 min maximized antioxidant migration.
- Intervention effect Osmotic dehydration reduced water activity and moisture content.
- Intervention effect Calcium chloride helped maintain firmness and color during dehydration.