Autor(es): Orvalho, Telma ; Dias, Sara ; Machado, Daniela ; Soares, Inês ; Vedor, Rita ; Gomes, Ana ; Alves, Marco
Data: 2025
Identificador Persistente: http://hdl.handle.net/10400.14/53244
Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
Introduction: Low-caliber vegetables are used to produce juices, flours and dried snacks. The valorization of non-marketable products through the development of new high value-added food products is aligned with current trends and contributes for a more sustainable and circular food sector. PEF is an emerging and promising technology with the potential to reduce freeze-drying time and improve the quality characteristics of processed fruit and vegetables. Objectives: This study evaluated the impact of PEF pretreatment on the physicochemical and bioactive properties of a freeze-dried snack made from low-caliber beetroot.
