Nonthermal processing of apple and kiwifruit slices for quality and stability increase: Review

Nonthermal techniques for fruit processing can be a good alternative to heat required methods, in order to produce minimally processed fruit and vegetables. This work presents the state of the art of some applications of osmotic dehydration (OD), vacuum impregnation (VI) and ultrasound (US) treatmen...

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Autores principales:	Tylewicz Urszula, Rocculi Pietro, Nowacka Malgorzata, Romani Santina, Dalla Rosa Marco
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	National Society of Processing and Energy in Agriculture, Novi Sad 2013-01-01
Colección:	Journal on Processing and Energy in Agriculture
Materias:	apple kiwifruit nonthermal fruit processing osmotic dehydration ultrasound vacuum impregnation
Acceso en línea:	https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2013/1821-44871304158T.pdf
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