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4.1 H 2 and food drying In food drying, the inclusion of H 2 in the drying atmosphere, besides CO 2 and N 2 gases called Reducing Atmosphere Drying (RAD), showed a protective effect on the nutritional and sensory properties of many fruits, including apples and apricots ( 2 -incorporated atmosphere in drying fruits allowed the obtaining of dried products with the closest color values (darklightness ( L* ), greenred ( a* ), blue-yellow ( b* ) and total color change ( E )) to the fresh sample compared with freeze, hot air, and vacuum drying methods
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Precision medicine approaches in metabolic disorders and target organ damage: where are we now, and where are we going
10.1002/cphy.c150028 15
These compounds help minimize muscle degradation by promoting quicker recovery times and sustained endurance during physical activities
