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