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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Bibliografski detalji
Daljnji autori: Cano-Lamadrid, Marina (Urednik), Artés-Hernández, Francisco (Urednik)
Format: Elektronički Poglavlje knjige
Jezik:engleski
Izdano: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
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