Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
A continuous growth of the world population raises the importance of preserving food resources while maintaining their nutrient value. Leafy vegetables such as spinach are a food category which decay quickly, and a large amount ends up as food waste. Therefore, shelf life extension while keeping a good product quality is of great interest in food processing. In this study, the effect of combining
