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 increasing consumer expectations. Various unconventional technologies (e.g., pu...
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| Format: | Electronic Book Chapter |
| Language: | English |
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MDPI - Multidisciplinary Digital Publishing Institute
2020
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| Online Access: | DOAB: download the publication DOAB: description of the publication |
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| 020 | |a 9783039288304 | ||
| 020 | |a 9783039288298 | ||
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| 024 | 7 | |a 10.3390/books978-3-03928-830-4 |c doi | |
| 041 | 0 | |a eng | |
| 042 | |a dc | ||
| 072 | 7 | |a PS |2 bicssc | |
| 100 | 1 | |a Wiktor, Artur |4 auth | |
| 700 | 1 | |a Tylewicz, Urszula |4 auth | |
| 700 | 1 | |a Tappi, Silvia |4 auth | |
| 700 | 1 | |a Nowacka, Malgorzata |4 auth | |
| 245 | 1 | 0 | |a Safety, Quality and Processing of Fruits and Vegetables |
| 260 | |b MDPI - Multidisciplinary Digital Publishing Institute |c 2020 | ||
| 300 | |a 1 electronic resource (216 p.) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 506 | 0 | |a Open Access |2 star |f Unrestricted online access | |
| 520 | |a 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. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by-nc-nd/4.0/ |2 cc |4 https://creativecommons.org/licenses/by-nc-nd/4.0/ | ||
| 546 | |a English | ||
| 650 | 7 | |a Biology, life sciences |2 bicssc | |
| 653 | |a blanching | ||
| 653 | |a valorization | ||
| 653 | |a dielectric spectroscopy | ||
| 653 | |a antioxidant activity | ||
| 653 | |a postharvest physiology | ||
| 653 | |a eco-extraction | ||
| 653 | |a thermal properties | ||
| 653 | |a cranberries | ||
| 653 | |a safety | ||
| 653 | |a healthy food | ||
| 653 | |a reducing sugar | ||
| 653 | |a pulsed electric field | ||
| 653 | |a dehydration | ||
| 653 | |a high voltage electrical discharge | ||
| 653 | |a fluence | ||
| 653 | |a sonication | ||
| 653 | |a raspberry | ||
| 653 | |a permittivity | ||
| 653 | |a unconventional processing | ||
| 653 | |a pectin methyl esterase | ||
| 653 | |a isotherms | ||
| 653 | |a extraction | ||
| 653 | |a sucrose | ||
| 653 | |a sustainability | ||
| 653 | |a mango juice | ||
| 653 | |a quality | ||
| 653 | |a lycopene | ||
| 653 | |a hot air drying | ||
| 653 | |a waste reduction | ||
| 653 | |a birefringence | ||
| 653 | |a processing | ||
| 653 | |a thermo-sonication | ||
| 653 | |a green solvents | ||
| 653 | |a sustainable production | ||
| 653 | |a emerging technologies | ||
| 653 | |a reduced pressure | ||
| 653 | |a color | ||
| 653 | |a fruit | ||
| 653 | |a ultra-high pressure | ||
| 653 | |a phenolic compounds | ||
| 653 | |a pulsed electric fields | ||
| 653 | |a tomato | ||
| 653 | |a vegetable | ||
| 653 | |a chip processing | ||
| 653 | |a vegetables | ||
| 653 | |a olive leaves extracts | ||
| 653 | |a red beet | ||
| 653 | |a enzyme susceptibility | ||
| 653 | |a cold storage | ||
| 653 | |a potato | ||
| 653 | |a potato starch | ||
| 653 | |a freeze-drying | ||
| 653 | |a pulsed light | ||
| 653 | |a reconditioning | ||
| 653 | |a candying | ||
| 653 | |a non-thermal treatment | ||
| 653 | |a convective drying | ||
| 653 | |a color change | ||
| 653 | |a texture | ||
| 653 | |a physicochemical property | ||
| 653 | |a gallic acid | ||
| 653 | |a high pressure | ||
| 653 | |a bioactive compounds | ||
| 653 | |a microscopy | ||
| 653 | |a shrinkage | ||
| 856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/2249 |7 0 |z DOAB: download the publication |
| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/58774 |7 0 |z DOAB: description of the publication |