{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T15:55:29Z","timestamp":1790610929064,"version":"4.1.0"},"reference-count":54,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2024,4,2]],"date-time":"2024-04-02T00:00:00Z","timestamp":1712016000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2024,7]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>This study involved fortifying pumpkin slices with calcium and vitamin D3 using vacuum impregnation (VI) pre\u2010treatment and assessing the quality characteristics of the resulting desserts\/jams. Slices were subjected to immersion or VI pre\u2010treatments for 30, 60, and 90\u2009min in a solution containing calcium oxide and vitamin D3. Calcium ions contributed to the hardness of desserts, with VI reducing processing time. The highest impregnated calcium (58.17\u2009mg\/100\u2009g fw) and vitamin D3 contents (6.02\u2009mg\/100\u2009g\u2009dm) were determined in slices pre\u2010treated by VI for 90\u2009min. VI was more effective than immersion in terms of calcium and vitamin D3 transition into pumpkin tissues. Scanning electron microscope (SEM) images indicated that calcium oxide particles were noticeable in slices pre\u2010treated by VI. Immersing fruit slices for 90\u2009min produced desserts with a textural hardness of 11.04\u2009N, while VI pre\u2010treatment for the same duration increased their hardness value to 18.92\u2009N. Desserts produced with VI\u2010pre\u2010treated slices exhibited superior texture and sensory attributes, with no adverse taste resulting from calcium oxide. In conclusion, VI pre\u2010treatment shows significant potential for the industrial production of desserts\/jams with enhanced structural integrity for fruits.<\/jats:p>","DOI":"10.1002\/fsn3.4122","type":"journal-article","created":{"date-parts":[[2024,4,2]],"date-time":"2024-04-02T14:12:53Z","timestamp":1712067173000},"page":"4745-4760","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Enhancing the texture and nutritional value of pumpkin dessert\/jam through vacuum impregnation pre\u2010treatment with calcium and vitamin <scp>D3<\/scp>"],"prefix":"10.1002","volume":"12","author":[{"given":"Elif Buse","family":"Ta\u015f","sequence":"first","affiliation":[{"name":"Graduate School of Natural and Applied Sciences, Division of Food Engineering Burdur Mehmet Akif Ersoy University  Burdur Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5907-4595","authenticated-orcid":false,"given":"Oguz","family":"Gursoy","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering and Architecture Burdur Mehmet Akif Ersoy University  Burdur Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5061-0005","authenticated-orcid":false,"given":"Yusuf","family":"Yilmaz","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering and Architecture Burdur Mehmet Akif Ersoy University  Burdur Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,4,2]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2011.07.064"},{"issue":"1","key":"e_1_2_9_3_1","first-page":"45","article-title":"Effect of various calcium salts on ripening of mango fruits","volume":"15","author":"Anjum A. 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