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Open AccessEditorial

Safety, Quality, and Processing of Fruits and Vegetables

1
Department of Agricultural and Food Sciences, University of Bologna, P.zza Goidanich 60, 47521 Cesena, Italy
2
Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
3
Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Foods 2019, 8(11), 569; https://doi.org/10.3390/foods8110569
Received: 8 October 2019 / Revised: 11 November 2019 / Accepted: 11 November 2019 / Published: 13 November 2019
(This article belongs to the Special Issue Safety, Quality and Processing of Fruits and Vegetables)
Nowadays, one of the main objectives of the fruit and vegetable industry is to develop innovative novel products with high quality, safety, and optimal nutritional characteristics in order to respond with efficiency to the increasing consumer expectations. Various emerging, unconventional technologies (e.g., pulsed electric field, pulsed light, ultrasound, high pressure, and microwave drying) enable the processing of fruits and vegetables, increasing their stability while preserving their thermolabile nutrients, flavour, texture, and overall quality. Some of these technologies can also be used for waste and by-product valorisation. The application of fast noninvasive methods for process control is of great importance for the fruit and vegetable industry. The following Special Issue “Safety, Quality, and Processing of Fruits and Vegetables” consists of 11 papers, which provide a high-value contribution to the existing knowledge on safety aspects, quality evaluation, and emerging processing technologies for fruits and vegetables. View Full-Text
Keywords: fruit; vegetable; safety; quality; emerging technologies; unconventional processing fruit; vegetable; safety; quality; emerging technologies; unconventional processing
MDPI and ACS Style

Tylewicz, U.; Tappi, S.; Nowacka, M.; Wiktor, A. Safety, Quality, and Processing of Fruits and Vegetables. Foods 2019, 8, 569.

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