The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
The response surface methodology was used to investigate the effects of blackcurrant concentrate level, vacuum pressure and time on the mass transfer and nutritional properties of vacuum‐impregnated apple cubes. There were higher water loss and weight reduction in the samples at the middle‐level vacuum pressure, but the other factors had no effect on these properties. The higher the vacuum pressure...