Ultrasonic Technology Enhances Phenolic Compound Synthesis in Fresh-Cut Red Cabbage
Researchers utilize ultrasonic technology to enhance phenolic compound synthesis in fresh-cut red cabbage, offering potential for improved food quality and safety. The study published in Food Physics journal demonstrates innovative processing methods for fruits and vegetables.
This news showcases the potential of ultrasonic technology in improving the quality of fruits and vegetables, reducing microbial contamination, and decreasing pesticide residues. It highlights the importance of innovative processing methods for food safety and quality enhancement.
