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Powerhouse Ingredients that Add Color, Flavor and Health Benefits
date:Jun 12, 2015
bles for development is just thattheyre fresh, therefore highly perishable and susceptible to breakdown that destroys both flavor and nutrients. Although a seemingly fresh strawberry glistening on the produce shelf has high appeal for a consumer, it differs in many ways from, for example, the strawberries that were processed and flash-frozen at -20F in the field within minutes of picking.

Fresh produce presents other issues for the food technologist to consider, including moisture level, fiber

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