Ifs and buts of non-thermal processing technologies for plant-based drinks' bioactive compounds
Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are associated with health promotion. Consumers currently demand foods with high contents of healthy compounds, as well as preserved natural taste and flavour, minimally processed without using artificial additives...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 5 vom: 29. Juli, Seite 445-479 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2023
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Review High hydrostatic pressure beverages non-thermal preservation technology pulsed electric fields ultrasound processing ultraviolet light |
| Online verfügbar |
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