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...
Պահպանված է:
| Ձևաչափ: | Online |
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| Լեզու: | անգլերեն |
| Հրապարակվել է: |
MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Խորագրեր: | |
| Առցանց հասանելիություն: | ONIX_20230623_9783036568300_42 |
| Ցուցիչներ: |
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Նմանատիպ նյութեր: Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products
- Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition
- Quality Evaluation of Plant-Derived Foods
- Polyphenolic Compounds in Wine and Beer
- Polyphenolic Compounds in Wine and Beer
- Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization
- Sustainable Functional Food Processing