Reduction of the nitrate content in baby spinach leaves by vacuum impregnation with sucrose
Vacuum impregnation (VI) has been widely utilized as a pre-treatment method prior to, e.g., the minimal processing, freezing, or drying of foods. In many cases, VI has been used to focus on the enrichment of fruits and vegetables with probiotics or micronutrients, texture enhancement, the modification of the sensory attributes, and extension of shelf life by pH reduction. However, little attention
