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| Roberto, Moscetti; Serena, Ferri; Riccardo, Massantini; Massimo, Cecchini. |
| Among commercial fruits, apple shows a growing trend to its worldwide consumption, where dried apple plays a major part in food industry as raw material to produce snacks, integral breakfast foods, chips, etc., which have become popular in the diet of modern consumers in parallel with the human consumption of organic products. Despite apple tissue exhibits extensive and non-homogeneous discoloration during drying, it is nowadays often dried by conventional methods which, however, are usually uncontrolled and then prone to product quality deterioration. However, because no all conventional drying treatments are allowed by the European Organic Regulation (i.e. EC No. 834/2007 and EC No. 889/2008), drying of organic apples should be carefully optimized to... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: "Organics" in general; Food systems. |
| Ano: 2016 |
URL: http://orgprints.org/34392/1/Document_9.pdf |
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