Effect of nonthermal technologies on the shelf life of fruits and their products: A review on the recent trends
Fruits and their products are significant sources of micronutrients and health-promoting compounds. Its high-water activity nature makes it suitable for the growth of various spoilage microorganisms (Salmonella, Listeria spp., Bacillus spp., etc.). This makes the processors suffer from extending the...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001846 |