Bridging Shelf Life and Functionality: Non-Thermal Processing of Fruit and Vegetable Juices, Purées and Sauces for Health-Oriented Nutrition
Ensuring the extended shelf life of fruit- and vegetable-based products while preserving their functional and sensory value remains one of the key challenges in modern food technology. Conventional thermal processing effectively ensures microbiological safety; however, it may lead to the degradation of heat-labile vita...