Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review
The preservation of fresh-cut fruits and vegetables through dehydration is undergoing a paradigm shift to overcome quality degradation and high energy intensity associated with conventional thermal drying. This review synthesizes advancements in innovative pretreatments, focusing on their mechanisms...
Sábháilte in:
| Príomhchruthaitheoirí: | , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
MDPI AG
2026-02-01
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| Sraith: | Foods |
| Ábhair: | |
| Rochtain ar líne: | https://www.mdpi.com/2304-8158/15/3/568 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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