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