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Foods (Basel, Switzerland)
Oct 27, 2022;11 (21):

Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products.

Marina Cano-Lamadrid, Francisco Artés-Hernández
Author Information
  1. Marina Cano-Lamadrid: Postharvest and Refrigeration Group, Department of Agronomical Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain. ORCID
  2. Francisco Artés-Hernández: Postharvest and Refrigeration Group, Department of Agronomical Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain. ORCID
PMID: 36360013 DOI: 10.3390/foods11213400

Abstract

Fruit- and vegetable-based products (F&Vs) have been conventionally processed using thermal techniques such as pasteurization, scalding, or/and drying, ensuring microbial safety and/or enzyme deactivation [...].

References

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Editorial

Word Cloud

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