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Effect of the high-pressure assisted-infusion processing on nutritional and antioxidantproperties of mango cubes
(Elsevier, 2021-05-30)The aim of this work was to evaluate the effect of the high-pressure assisted-infusion processing on the nutritional and functional properties of mango cubes immersed in a solution of sorbitol and calcium lactate. Three ... -
Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage
(Elsevier, 2019-10-24)Pulsed light (PL) treatment for food consists in the application of a polychromatic light (wavelength: 200–1100 nm) in the form of intense but short pulses, frequently investigated as a decontamination method. In this work, ...