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The effect of minimal processing on the health-related attributes of orange fruit was investigated. Oranges were prepared as whole fruits, hand-peeled fruits and manually separated segments, packed under air atmosphere and stored at 4°C for 12days. The stability of main bioactive compounds (carotenoids, flavanones and vitamin C) and antioxidant activity was evaluated. The total carotenoid content...
Consumers demand healthy, natural and fresh foods, which require only a minimum amount of effort and time for preparation. This was the reason for comparing the effects of different mild preservation technologies on onion flavonoids. Onions were minimally processed to produce fresh-sliced onions, which were packed either in closed plastic cups or under vacuum conditions, taking into account the effect...
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