Publicação
Development of a new beetroot snack: impact of pulsed electric fields (PEF) pretreatment on the physicochemical and bioactive properties
| dc.contributor.author | Orvalho, Telma | |
| dc.contributor.author | Dias, Sara | |
| dc.contributor.author | Machado, Daniela | |
| dc.contributor.author | Soares, Inês | |
| dc.contributor.author | Vedor, Rita | |
| dc.contributor.author | Gomes, Ana | |
| dc.contributor.author | Alves, Marco | |
| dc.date.accessioned | 2025-05-13T09:26:33Z | |
| dc.date.available | 2025-05-13T09:26:33Z | |
| dc.date.issued | 2025-04-02 | |
| dc.description.abstract | Introduction: Low-caliber vegetables are used to produce juices, flours and dried snacks. The valorization of non-marketable products through the development of new high value-added food products is aligned with current trends and contributes for a more sustainable and circular food sector. PEF is an emerging and promising technology with the potential to reduce freeze-drying time and improve the quality characteristics of processed fruit and vegetables. Objectives: This study evaluated the impact of PEF pretreatment on the physicochemical and bioactive properties of a freeze-dried snack made from low-caliber beetroot. | eng |
| dc.identifier.uri | http://hdl.handle.net/10400.14/53244 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.rights.uri | N/A | |
| dc.title | Development of a new beetroot snack: impact of pulsed electric fields (PEF) pretreatment on the physicochemical and bioactive properties | eng |
| dc.type | conference poster not in proceedings | |
| dspace.entity.type | Publication | |
| oaire.citation.conferenceDate | 2025-04-02 | |
| oaire.citation.conferencePlace | Porto, Portugal | |
| oaire.citation.title | Dare2Change: Innovation-Driven Agrifood Business | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |