Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products / / Marina Cano-Lamadrid, Francisco Artés-Hernández.
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 bio...
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| Place / Publishing House: | Basel : : MDPI - Multidisciplinary Digital Publishing Institute,, 2023. |
| Year of Publication: | 2023 |
| Language: | English |
| Physical Description: | 1 online resource (306 pages) |
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Electronic
| DOAB Directory of Open Access Books | Available |