Abstract. The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. Food Chem. 1. Fruit showed significantly higher antioxidant activity than flowers, whereas the total phenolic content varied depending on the growing location or cultivar. The formation and the morphology of micro/nanoparticles (MNPs) were studied using an inverted optical microscope, and the interactions among components in MNPs were studied using a laser scanning confocal microscope. 2.6.2. The polyphenol content and antioxidant capacity (ABTS, The aim of this work was to analyse the effect of ultrasound-assisted osmotic dehydration of apples v. Elise on mass transfer parameters, water activity, and colour changes. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Among different quality aspects of food products, physical and chemical properties together play an important role due to their significant impact on the bioactive potential and sensory attributes which influence consumer acceptance. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a. Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. For this purpose, OD of pumpkin in non-filtrated and filtrated (filters 0.2, 0.45, 0.8, 1.2, 3, 5 and 8 μm) concentrated chokeberry juice was carried out in the study. The aim of this work was to analyse the effect of ultrasound-assisted osmotic dehydration of apples v. Elise on mass transfer parameters, water activity, and colour changes. In order to investigate the effects of salt on the nutrients and tastes profiles of big eye tuna head soup, the typical nutrients and taste substances were analyzed. Elderberry fruit and flowers were analyzed for the content of selected. The quality of dried material was evaluated by the analysis, In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. PHYSICOCHEMICAL PROPERTIES Jing Xu * College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China * Author to whom correspondence should be addressed. DOI: 10.1021/jf0260139. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). Physicochemical properties of peanut protein isolate-glucomannan conjugates prepared by ultrasonic treatment. Additionally, storage did not affect the rutin content, which was highest in FD willow samples after six months. The modification of the physicochemical properties of biological materials comprises structural changes and alterations in chemical composition under the influence of external factors such as temperature, pressure and numerous treatments including microwaving, sonication or chemical fortification. Moreover, scanning electron microscope (SEM) images were provided. For this reason, CESP addition in the amount of up to 1% can be suggested as the optimal supplementation of berry fruit juices. The manuscripts submitted may be original research papers describing complete investigations or review articles highlighting recent achievements regarding the modification of the physicochemical properties of food products. a College of Food Science and Technology, Huazhong Agricultural University, . Starch is a major component of many food products. The structure and content of gluten, especially influenced by gradual acidification level, change the quality of the final product. Chestnut pollen was the richest source of polyphenols, flavonoids, and rutin, while ivy pollen contained the highest amount of total and free amino acids, and total and free proline. In addition, the heat treatment of juices contributed to only a 4% loss of polyphenolic compounds from the CESP-supplemented juices compared to the 6% loss from the non-supplemented juices. Active? The highest content of identified polyphenols was noted after vacuum drying at 90 °C, which was connected with, In blackcurrant juice powders made using freeze-, vacuum-, and spray-drying methods, 19 polyphenolic compounds were identified: anthocyanins (6), (+)-catechin, flavonols (8), and phenolic acids (4). Li C(1), Huang X(2), Peng Q(3), Shan Y(3), Xue F(4). This study provided abundant genetic plants for studying the molecular mechanism of starch synthesis and the quality regulation of rice kernels. Prof. Dr. Adam FigielDr. Chokeberry and cranberry juices supplementation with 1% CESP caused no significant changes in the amount of precipitate and their color, but it significantly improved their taste. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. 10 g of meat sample was mixed and homogenized with 50 mL deionized water for 1 min. All these actions effect the final physicochemical properties of food products. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI. PHYSICOCHEMICAL PROPERTIES OF FOOD 2. A special issue of Molecules (ISSN 1420-3049). Research articles, review articles as well as short communications are invited. 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