Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products
Marina Cano‐Lamadrid, Francisco Artés‐Hernández
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 [...].
Topics & Concepts
ThermalFood scienceChemistryBotanyBiologyGeographyMeteorologyPhytochemicals and Antioxidant ActivitiesMeat and Animal Product QualityMicrobial Inactivation Methods