Safety, Quality and Processing of Fruits and Vegetables

• Main Author: Wiktor, Artur (auth)
• Other Authors: Tylewicz, Urszula (auth), Tappi, Silvia (auth), Nowacka, Malgorzata (auth)
• Format: Electronic Book Chapter
• Language: English
• Published: MDPI - Multidisciplinary Digital Publishing Institute 2020
• Subjects: 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 Access: DOAB: download the publication; DOAB: description of the publication

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.

Physical Description

1 electronic resource (216 p.)

ISBN

books978-3-03928-830-4
9783039288304
9783039288298

Access

Open Access