The Effect of Ultrasound and Pulsed Electric Field on the Osmotic Dehydration Process of Strawberries
Currently, the demands of consumers are growing, and they expect safe and natural products of higher quality compared to products processed using thermal methods. Thermal treatment influences the sensory as well as quality and nutritional value of processed plant material. This results in the develo...
Gardado en:
| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2023-11-01
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| Series: | Applied Sciences |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2076-3417/13/22/12335 |
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