Paraic Reville (BSc) graduated with a BSc in Nutritional Sciences from University College Cork and is currently completing a MSc in Clinical Nutrition & Dietetics at University College Dublin. Research interests lie in antioxidant and anti-inflammatory potential of food, sustainable nutrition, and dietary modulation of chronic disease.
Fresh berries are rich in nutrition but can spoil quickly and generate more food waste. What is the best way to preserve the nutrition of berries when processing to improve portability, shelf life, or usability into foods and beverages? Frozen? Dried? Juice?
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