The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo-active solution and the solutes from the solution migrate into the food. Advanced osmotic dehydration techniques such as electric field pulse treatment, ultrasonic and microwave-assisted dehydration, pulsed vacuum, and osmodehydrofreezing can improve the nutritional quality (bioactive) and sensory properties (color, texture, aroma, flavor) of fresh and cut-fruits without changing their reliability. Emerging osmotic dehydration technologies can preserve the structure of fruit tissue by forming microscopic channels and increasing effective water diffusivity. However, it is important to analyze the effect of advanced osmotic dehydration techniques on the quality of food products to understand the industrial scalability of these techniques. The present paper discusses the impact of recent osmotic dehydration techniques on bioactive, antioxidant capacity, color, and sensory profile of food.

Alterations in proteins and some functional properties of chicken thigh (TM) and breast meats (BM) cooked with microwave oven (MWO) were evaluated in comparison to traditional electric oven (EO). Cooking loss in both TM and BM did not differ between the cooking methods (p > .05). In TM, MWO cooking resulted in higher water‐holding capacity (WHC) than EO (p < .05). Sarcoplasmic protein solubility of TM decreased with MWO cooking while both cooking methods resulted in reduction in both sarcoplasmic and myofibrillar protein solubility in BM (p < .05). TM and BM cooked with MWO were harder in texture (p < .05) than EO cooked samples as determined in texture profile analysis. The intensity of myofibrillar protein bands in the Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS‐PAGE) decreased after cooking by both MWO and EO, whereas EO cooked samples demonstrated more fragmentation in both sarcoplasmic and myofibrillar proteins in comparison with MWO cooked chicken meats. Practical applications Microwave cooking is an alternative, efficient method to reduce time, energy, and cost as compared to conventional oven cooking. In oven cooking, thermal energy is transmitted quite slow from the surface of the food to the center, whereas microwave energy is converted into heat inside the food itself which provides homogeneous heat distribution. In the present study, the effects of microwave and EO cooking methods on some quality characteristics, mainly proteins of TM and BM were evaluated. It was found that microwave cooking resulted in harder texture, but better WHC to its counterpart which also caused more degradation in myofibrillar and sarcoplasmic proteins. Because microwaves shorten cooking time, lowers the energy consumption, and makes the production process sustainable and more efficient than with conventional ovens, while better preserving the nutritional quality of the product becomes a sound alternative. Therefore, it is worth to keep exploring this novel cooking approach that might render significant advantages in industrial applications.

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Nutrition is not only the primary need for the survival of people, also one of the basic motivations. Nutrition has become a travel goal in an attempt to taste a new dish or to experience different tastes and flavors. The desire of this experience is a factor that contributes to development of tourism sector as a part of gastronomy tourism and stimulates the touristic activities. New world circumstances have made people more aware of the necessity of a healthy diet to live a healthy life. The increasing interest towards healthy foods increased awareness about functionality of foods and make it necessary to develop new activity plans in the service industry. The present review was introduced some functional foods in Turkish cuisine and emphasized their contributions to tourism industry. In this study, literature review is done and a review is prepared. As a result of the literature review, the most common problem is the deficiencies in the promotion of products and marketing activities. These problems in the promotion of local foods prevent functional foods from becoming prominent in the region and adversely affect the recognition and spread of some foods.