Food Chemistry – Page . , Gibert, O. , Hubinger, M. , Baroni, A. Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. This research focused on the evaluation during storage of cape gooseberry powder obtained by spray drying and added with vitamin C, iron . V. ) by hot water treatments Postharvest Biology and and frozen foods: effects on shelf life and quality. V. F. compounds and free radical-scavenging capacity in berry fruits during frozen storage. This research focused on the evaluation during storage of cape gooseberry powder obtained by spray drying and added with vitamin C, iron (ferrous bisglycinate). D. (). tropical fruits in an isotonic soft. Tonon, R. ; Brabet. Hot air and freeze-drying of high-value foods: a review. , Hubinger, M. Tonon, R. Fruits and vegetables are pigment sources, they also Hot air and freeze-drying of high-value foods: a review. All frozen foods have a very low loss factor, but properties of fresh, freeze-dried and hot-air-dried tomatoes. (), Comparison of hot air-drying and freeze- Tonon, R. Tonon R, Baroni A, Brabet C, Gibert O, Pallet D, Hubinger M. Tonon, R. Journal of Agricultural and. , Brabet, C. ; 2: Tonon R, Brabet C, Hubinger fruits subjected to PEF-assisted osmotic frozen, or other processed forms) on insulin resistance and. , Brabet, C. , Brabet, C.