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Journal of Food Quality
Volume 2018 (2018), Article ID 1739636, 29 pages
https://doi.org/10.1155/2018/1739636
Review Article

Functional Dehydrated Foods for Health Preservation

1Centro de Biotecnologia e Química Fina (CBQF), Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, No. 172, 4000-374 Porto, Portugal
2Department of Food Engineering, FZEA, University of São Paulo, 225 Duque de Caxias Norte Avenue, 13635-900 Pirassununga, SP, Brazil
3UP Transformation & Agro-Ressources, Institut Polytechnique UniLaSalle, 19 rue Pierre Waguet, 60026 Beauvais Cedex, France
4ESTIG, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
5Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal

Correspondence should be addressed to A. M. M. B. Morais; tp.pcu.otrop@siaromba

Received 30 August 2017; Revised 5 December 2017; Accepted 25 December 2017; Published 7 February 2018

Academic Editor: Antimo Di Maro

Copyright © 2018 R. M. S. C. Morais et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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