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Impact of Water Activity on Physical Stability and Bioactive Compound Retention in Yellow Pitaya (Selenicereus

Alexandre Tormos1, Virginia Larrea1, Isabel Hernando1

  • 1Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.

Foods (Basel, Switzerland)
|February 27, 2026
PubMed

Keywords:
antioxidant capacitycritical water activitycritical water contentphysical propertiespowder stability

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