I tiakina i:
| Kaituhi matua: | |
|---|---|
| Hōputu: | Recurso digital |
| Reo: | |
| I whakaputaina: |
Zenodo
2025
|
| Urunga tuihono: | https://doi.org/10.5281/zenodo.15249404 |
| Ngā Tūtohu: |
Tāpirihia he Tūtohu
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|
Rārangi ihirangi:
- <p><span lang="EN-US">Various approaches used in food processing to preserve the Fruits and vegetables. Among them, thermal and non-thermal treatments are among the most focused research areas in the food sector due to consumer demands for safe and nutritious food free from microbes. These non-thermal technologies may lead to some undesirable changes in food, such as oxidation of lipids and loss of color and flavor. But these technologies have many advantages compared to thermal processing. Additionally, the development of equipment to process food in bulk using non-thermal technology, understanding the proper mechanisms, development of processing standards using non-thermal treatments, and clarifying consumer myths and misunderstandings about these technologies will be helpful in the promotion of Thermal and non-thermal technologies in the food sector.</span></p>