Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food
The COVID-19 pandemic has highlighted the fragility and importance of the fresh food supply chain system. The pandemic has affected the production and transportation of high-value, labor-intensive, perishable, and nutritious fresh foods, such as fruits and vegetables, meat, and aquatic products. On...
Wedi'i Gadw mewn:
| Fformat: | Online |
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| Iaith: | Saesneg |
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MDPI - Multidisciplinary Digital Publishing Institute
2024
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| Pynciau: | |
| Mynediad Ar-lein: | ONIX_20240514_9783036599878_42 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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| _version_ | 1869518248365522944 |
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| collection | Directory of Open Access Books |
| description | The COVID-19 pandemic has highlighted the fragility and importance of the fresh food supply chain system. The pandemic has affected the production and transportation of high-value, labor-intensive, perishable, and nutritious fresh foods, such as fruits and vegetables, meat, and aquatic products. On the other hand, changes in the characteristics of microorganisms, production methods, environment, and ecology, and the increasing amount of fresh food in world markets have created new risks. Over the years, food preservation processes have satisfied consumers’ increased demand for high-quality fresh foods. Consequently, exploring the novel technologies of processing, storage, and preservation is becoming essential for fresh food. Innovative and promising technologies have been adopted to ensure safe productions with changing consumer needs and fresh food-health issues. This Special Issue aspired to collate a range of original research and review articles on the latest progress, challenges, and prospects of new processing, storage, and fresh-keeping technologies for fresh food. |
| format | Online |
| id | doab-20.500.12854ir-137440 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1374402024-05-14T13:05:30Z Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food Zhang, Min Xiao, Hong-Wei HRW SAEW fresh-cut kiwifruit antioxidant metabolism nitrogen synthesis nitrogen degradation lactic acid bacteria nitrite reductase antioxidant nitrite degradation vanillin crucian carp anesthetic effect physiological and biochemical indices pathology volatile components apple polyphenols three-dimensional printing processed cheese antioxidant activity structural stability refrigerated truck computational fluid dynamics carcass traceability temperature field walnut shell breaking drying artificial neural network genetic algorithm multi-objective optimization three-dimensional appearance drying methods quality microstructure Pleurotus eryngii 4D printing shape change microwave induction vegetable-based food temperature distribution harvest time metabolomic profiling polyunsaturated fatty acid pond culture aflatoxin M1 electrochemical detection gold nanoparticles Fe3+ Salmonella Enteritidis thymol carvacrol cinnamaldehyde nanocellulose anthocyanin hydrogel intelligent indicator label freshness AFB1 Auricularia auricular adsorption liver protection low-temperature forming low-viscosity ink printing temperature formability numerical simulation rheological properties eugenol anesthesia crucian crap physiological and biochemical indexes histology flavor ecological ice temperature chilling stress anhydrous live preservation regulation mechanism Patinopecten yessoensis prepared fried rice food processing quality monitoring food safety antifungal Botrytis cinerea gray mold induced defense pepper fruit n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues The COVID-19 pandemic has highlighted the fragility and importance of the fresh food supply chain system. The pandemic has affected the production and transportation of high-value, labor-intensive, perishable, and nutritious fresh foods, such as fruits and vegetables, meat, and aquatic products. On the other hand, changes in the characteristics of microorganisms, production methods, environment, and ecology, and the increasing amount of fresh food in world markets have created new risks. Over the years, food preservation processes have satisfied consumers’ increased demand for high-quality fresh foods. Consequently, exploring the novel technologies of processing, storage, and preservation is becoming essential for fresh food. Innovative and promising technologies have been adopted to ensure safe productions with changing consumer needs and fresh food-health issues. This Special Issue aspired to collate a range of original research and review articles on the latest progress, challenges, and prospects of new processing, storage, and fresh-keeping technologies for fresh food. 2024-05-14T13:05:25Z 2024-05-14T13:05:25Z 2024 book ONIX_20240514_9783036599878_42 9783036599878 9783036599885 https://directory.doabooks.org/handle/20.500.12854/137440 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/8594 https://mdpi.com/books/pdfview/book/8594 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-9988-5 10.3390/books978-3-0365-9988-5 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036599878 9783036599885 328 open access |
| spellingShingle | HRW SAEW fresh-cut kiwifruit antioxidant metabolism nitrogen synthesis nitrogen degradation lactic acid bacteria nitrite reductase antioxidant nitrite degradation vanillin crucian carp anesthetic effect physiological and biochemical indices pathology volatile components apple polyphenols three-dimensional printing processed cheese antioxidant activity structural stability refrigerated truck computational fluid dynamics carcass traceability temperature field walnut shell breaking drying artificial neural network genetic algorithm multi-objective optimization three-dimensional appearance drying methods quality microstructure Pleurotus eryngii 4D printing shape change microwave induction vegetable-based food temperature distribution harvest time metabolomic profiling polyunsaturated fatty acid pond culture aflatoxin M1 electrochemical detection gold nanoparticles Fe3+ Salmonella Enteritidis thymol carvacrol cinnamaldehyde nanocellulose anthocyanin hydrogel intelligent indicator label freshness AFB1 Auricularia auricular adsorption liver protection low-temperature forming low-viscosity ink printing temperature formability numerical simulation rheological properties eugenol anesthesia crucian crap physiological and biochemical indexes histology flavor ecological ice temperature chilling stress anhydrous live preservation regulation mechanism Patinopecten yessoensis prepared fried rice food processing quality monitoring food safety antifungal Botrytis cinerea gray mold induced defense pepper fruit n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food |
| title | Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food |
| title_full | Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food |
| title_fullStr | Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food |
| title_full_unstemmed | Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food |
| title_short | Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food |
| title_sort | mechanism and engineering research on processing storage and preservation of fresh food |
| topic | HRW SAEW fresh-cut kiwifruit antioxidant metabolism nitrogen synthesis nitrogen degradation lactic acid bacteria nitrite reductase antioxidant nitrite degradation vanillin crucian carp anesthetic effect physiological and biochemical indices pathology volatile components apple polyphenols three-dimensional printing processed cheese antioxidant activity structural stability refrigerated truck computational fluid dynamics carcass traceability temperature field walnut shell breaking drying artificial neural network genetic algorithm multi-objective optimization three-dimensional appearance drying methods quality microstructure Pleurotus eryngii 4D printing shape change microwave induction vegetable-based food temperature distribution harvest time metabolomic profiling polyunsaturated fatty acid pond culture aflatoxin M1 electrochemical detection gold nanoparticles Fe3+ Salmonella Enteritidis thymol carvacrol cinnamaldehyde nanocellulose anthocyanin hydrogel intelligent indicator label freshness AFB1 Auricularia auricular adsorption liver protection low-temperature forming low-viscosity ink printing temperature formability numerical simulation rheological properties eugenol anesthesia crucian crap physiological and biochemical indexes histology flavor ecological ice temperature chilling stress anhydrous live preservation regulation mechanism Patinopecten yessoensis prepared fried rice food processing quality monitoring food safety antifungal Botrytis cinerea gray mold induced defense pepper fruit n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| topic_facet | HRW SAEW fresh-cut kiwifruit antioxidant metabolism nitrogen synthesis nitrogen degradation lactic acid bacteria nitrite reductase antioxidant nitrite degradation vanillin crucian carp anesthetic effect physiological and biochemical indices pathology volatile components apple polyphenols three-dimensional printing processed cheese antioxidant activity structural stability refrigerated truck computational fluid dynamics carcass traceability temperature field walnut shell breaking drying artificial neural network genetic algorithm multi-objective optimization three-dimensional appearance drying methods quality microstructure Pleurotus eryngii 4D printing shape change microwave induction vegetable-based food temperature distribution harvest time metabolomic profiling polyunsaturated fatty acid pond culture aflatoxin M1 electrochemical detection gold nanoparticles Fe3+ Salmonella Enteritidis thymol carvacrol cinnamaldehyde nanocellulose anthocyanin hydrogel intelligent indicator label freshness AFB1 Auricularia auricular adsorption liver protection low-temperature forming low-viscosity ink printing temperature formability numerical simulation rheological properties eugenol anesthesia crucian crap physiological and biochemical indexes histology flavor ecological ice temperature chilling stress anhydrous live preservation regulation mechanism Patinopecten yessoensis prepared fried rice food processing quality monitoring food safety antifungal Botrytis cinerea gray mold induced defense pepper fruit n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| url | ONIX_20240514_9783036599878_42 |