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Effect of Processing on Active Compounds in Fresh-Cut Vegetables by I. Pradas-Baena; J.M. Moreno-Rojas; M.D. Luque de Castro is a engineering available to read on EtoBox.

What is Effect of Processing on Active Compounds in Fresh-Cut Vegetables about?

<p>From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as

Who reads Effect of Processing on Active Compounds in Fresh-Cut Vegetables?

Author

I. Pradas-Baena; J.M. Moreno-Rojas; M.D. Luque de Castro

Publisher

Academic Press, Imprint unknown

Published

2015

Language

EN

ISBN

9780124046993

Category

engineering

Subjects

Cooking, Science

Updated

2026-03-25