Pulsed electric field technology as pretreatment to enhance strawberries Fragaria ananassa ) drying efficiency and physicochemical quality
Impacto de métodos de conservação emergentes nas características do puré de maçã Fuji ao longo do tempo de prateleira
Escherichia coli inactivation in apple puree treated by high-pressure processing guaranteeing safe food product
Liofilização e desidratação de maçã “Fuji” e “Reineta Parda”: Caraterização físico-química e nutricional
Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence
Effect of high-pressure processing combined with propolis extract on the quality and microbiological safety of apple puree
Apple Puree Pasteurization by Pulsed Electric Fields: From Microbial Safety to Financial Viability Assessment
