Freezing is an efficient approach for the preservation of fruits/vegetables. When it is
conducted properly, the food material can be stored even for 12–18 months, preserving its …

Freezing at subzero temperatures is widely used to preserve quality of food products and
obtain minimal deterioration of original colour, flavour, texture and other organoleptic and …

A actividade agrícola e indústria alimentar foram identificadas como fontes de geração de
resíduos de interesse nutrititivo e bioativo. A batata-doce (Ipomoea batatas) é a 7ª planta de …