Possible of vacuum impregnation and osmotic dehydration ways to provide jaggery fortified apple snacks

Sustainable Food Technol., 2024, Accepted Manuscript
DOI: 10.1039/D3FB00255A, Paper

Open Access

&nbsp This article is licensed under a Creative Commons Attribution 3.0 Unported Licence.

Cristina Barrera, Noelia Betoret, Lucía Seguí
Fruit are nutrient-rich highly perishable goods, which implies postharvest losses and discards. The food industry continues the search for processing methods which allow manufacturing attractive and convenient fortified fruit while…
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