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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Daljnji autori: | , |
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Format: | Elektronički Poglavlje knjige |
Jezik: | engleski |
Izdano: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2023
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Teme: | |
Online pristup: | DOAB: download the publication DOAB: description of the publication |
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