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...
Wedi'i Gadw mewn:
| Fformat: | Online |
|---|---|
| Iaith: | Saesneg |
| Cyhoeddwyd: |
MDPI - Multidisciplinary Digital Publishing Institute
2023
|
| Pynciau: | |
| Mynediad Ar-lein: | ONIX_20230623_9783036568300_42 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|
Byddwch y cyntaf i adael sylw!