Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products

Fruit- and vegetable-based products (F&Vs) have been conventionally processed using thermal techniques such as pasteurization, scalding, and/and drying, ensuring microbial safety and/or enzyme deactivation. Although thermal treatments are the most cost-effective tools, they could also reduce bio...

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Outros Autores: Cano-Lamadrid, Marina (Editor), Artés-Hernández, Francisco (Editor)
Formato: Recurso Eletrônico Capítulo de Livro
Idioma:inglês
Publicado em: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
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3rd Floor Main Library

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