Reprint
Safety, Quality and Processing of Fruits and Vegetables
Edited by
April 2020
192 pages
- ISBN978-3-03928-086-5 (Paperback)
- ISBN978-3-03928-087-2 (PDF)
This book is a reprint of the Special Issue Safety, Quality and Processing of Fruits and Vegetables that was published in
Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary
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 increasing consumer expectations. Various unconventional technologies (e.g., pulsed electric field, pulsed light, ultrasound, high pressure, and microwave drying) have emerged and enable the processing of fruits and vegetables in a way that increases their stability while preserving their thermolabile nutrients, flavour, texture, and overall quality. Some of these technologies can also be used for waste and byproduct 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 represent a high-value contribution to the existing knowledge on safety aspects, quality evaluation, and emerging processing technologies for fruits and vegetables.
Format
- Paperback
License
© 2020 by the authors; CC BY-NC-ND license
Keywords
chip processing; cold storage; reconditioning; reducing sugar; potato; potato starch; pulsed electric fields; birefringence; thermal properties; enzyme susceptibility; tomato; valorization; sustainable production; processing; lycopene; waste reduction; vegetables; postharvest physiology; healthy food; pulsed electric field; extraction; bioactive compounds; red beet; high voltage electrical discharge; olive leaves extracts; green solvents; eco-extraction; sustainability; raspberry; convective drying; freeze-drying; bioactive compounds; shrinkage; color change; high pressure; blanching; fruit; microscopy; pectin methyl esterase; texture; color; antioxidant activity; cranberries; reduced pressure; sonication; color; bioactive compounds; mango juice; thermo-sonication; ultra-high pressure; physicochemical property; phenolic compounds; dielectric spectroscopy; permittivity; dehydration; candying; hot air drying; isotherms; sucrose; pulsed light; fluence; gallic acid; non-thermal treatment; fruit; vegetable; safety; quality; emerging technologies; unconventional processing