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

Marina Cano-Lamadrid; Francisco Artés-Hernández

doi:10.3390/foods11213400

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

Foods. 2022 Oct 27;11(21):3400. doi: 10.3390/foods11213400.

Authors

Marina Cano-Lamadrid¹, Francisco Artés-Hernández¹

Affiliation

¹ Postharvest and Refrigeration Group, Department of Agronomical Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain.

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 [...].

Publication types

Editorial

Grants and funding

This research was funded by the Spanish Ministry of Science and Innovation, Knowledge Generation Projects 2021, Type B Oriented Research Modality, grant number PID2021-123857OB-I00, REVALFOOD PROJECT. M.C.-L. contract has been co-financed by Juan de la Cierva-Formación (FJC2020-043764-I) from the Spanish Ministry of Education.