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 bioacti...
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| Format: | Online |
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| Language: | English |
| Published: |
MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Subjects: | |
| Online Access: | ONIX_20230623_9783036568300_42 |
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