Safety, Quality and Processing of Fruits and Vegetables

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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Autor principal: Wiktor, Artur (auth)
Otros Autores: Tylewicz, Urszula (auth), Tappi, Silvia (auth), Nowacka, Malgorzata (auth)
Formato: Capítulo de libro
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2020
Materias:
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
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