Fruit and Vegetable Juice Processing and Nutrition

Dear Colleagues,

Nowadays, consumers' preferences for food quality has gradually shifted from the pursuit of sensory quality to nutrition and health. As a kind of nutritious and healthy food, fruit and vegetable juice grows at a rate of 7–15% every year. The development of nutrition-rich fruit and vegetable juice products has become a significant tendency of the industry. The essential technology and equipment of innovative fruit and vegetable juice processing, such as nutritional type, compound type and functional type, has become an urgent need to resolve.

Therefore, we would like to invite authors to contribute original research articles as well as review articles focused on the development of innovative fruit and vegetable juice processing common key technology and equipment, solving the insufficient nutrition function safety guarantee and lag key scientific problems such as counterfeit detection technology, maintaining the color, flavor and nutrition of fruit and vegetable juice products.

Prof. Dr. Yang Shan
Dr. Fang Chen
Topic Editors