Thermal and non-thermal processing of red-fleshed apple: how are (poly)phenol composition and bioavailability affected? 

Yuste, Silvia; Macià i Puig, Ma Alba; Motilva Casado, Mª José; Prieto Diez, Neus; Romero Fabregat, Mª Paz; Pedret, Anna; Solà, Rosa; Ludwig, Iziar A.; Rubió Piqué, Laura (2021-04-21)

The present study evaluated the impact of different thermal (infrared-drying, hot air-drying and purée pas-teurization) and non-thermal (freeze-drying) processing technologies on red-fleshed apple (poly)phenoliccompounds. ...