Safety, Quality and Processing of Fruits and Vegetables

• Hoofdauteur: Wiktor, Artur (auth)
• Andere auteurs: Tylewicz, Urszula (auth), Tappi, Silvia (auth), Nowacka, Malgorzata (auth)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: MDPI - Multidisciplinary Digital Publishing Institute 2020
• Onderwerpen: Biology, life sciences; blanching; valorization; dielectric spectroscopy; antioxidant activity; postharvest physiology; eco-extraction; thermal properties; cranberries; safety; healthy food; reducing sugar; pulsed electric field; dehydration; high voltage electrical discharge; fluence; sonication; raspberry; permittivity; unconventional processing; pectin methyl esterase; isotherms; extraction; sucrose; sustainability; mango juice; quality; lycopene; hot air drying; waste reduction; birefringence; processing; thermo-sonication; green solvents; sustainable production; emerging technologies; reduced pressure; color; fruit; ultra-high pressure; phenolic compounds; pulsed electric fields; tomato; vegetable; chip processing; vegetables; olive leaves extracts; red beet; enzyme susceptibility; cold storage; potato; potato starch; freeze-drying; pulsed light; reconditioning; candying; non-thermal treatment; convective drying; color change; texture; physicochemical property; gallic acid; high pressure; bioactive compounds; microscopy; shrinkage
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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., pu...