Processing apple purees under vacuum to limit the loss of health-promoting compounds
Type de document
report
Langue source
-- Langue source --
Titre
Processing apple purees under vacuum to limit the loss of health-promoting compounds
Titre français
Titre anglais
Auteur(s)
- BUREAU Sylvie
- LE BOURVELLEC Carine
Editeur(s)
Autre(s)
Id
WN8JIQES
Version
4102
Date ajout
25 mai 2021 11:50
Date modification
25 mai 2021 11:51
Résumé
This ProOrg Practice Abstract recommends cooking under vacuum, which limits the use of additives while maintaining the nutritional and organoleptic properties of organic fresh fruits. Using a microwave cooker is faster than conventional cooking. Recommendations are moreover provided for improving the organoleptic properties and nutritive quality of processed fruit.
Note
None
CRAW tags
- AB - Spécifique
- FREDO alimentation humaine
- FREDO qualité des produits
- FREDO transformation et valorisation
- GEO Europe
- apple
- pomme
- projet
WEB tags
Date caractères
2021-05
Date publication
26 mai 2021
Url publication