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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| Autores principales: | , , , |
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| Formato: | Online |
| Lenguaje: | inglés |
| Publicado: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Materias: | |
| Acceso en línea: | 46056 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
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| _version_ | 1869513811008946176 |
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| author | Wiktor, Artur Tylewicz, Urszula Tappi, Silvia Nowacka, Malgorzata |
| author_browse | Nowacka, Malgorzata Tappi, Silvia Tylewicz, Urszula Wiktor, Artur |
| author_facet | Wiktor, Artur Tylewicz, Urszula Tappi, Silvia Nowacka, Malgorzata |
| author_sort | Wiktor, Artur |
| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-58774 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-587742024-04-05T12:31:41Z Safety, Quality and Processing of Fruits and Vegetables Wiktor, Artur Tylewicz, Urszula Tappi, Silvia Nowacka, Malgorzata QH301-705.5 Q1-390 TX341-641 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 thema EDItEUR::P Mathematics and Science::PS Biology, life sciences 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. 2021-02-12T02:43:51Z 2021-02-12T02:43:51Z 2020-06-09 16:38:57 2020 book 46056 9783039288304 9783039288298 https://directory.doabooks.org/handle/20.500.12854/58774 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/2249 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03928-830-4 10.3390/books978-3-03928-830-4 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039288304 9783039288298 216 open access |
| spellingShingle | QH301-705.5 Q1-390 TX341-641 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 thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Wiktor, Artur Tylewicz, Urszula Tappi, Silvia Nowacka, Malgorzata Safety, Quality and Processing of Fruits and Vegetables |
| title | Safety, Quality and Processing of Fruits and Vegetables |
| title_full | Safety, Quality and Processing of Fruits and Vegetables |
| title_fullStr | Safety, Quality and Processing of Fruits and Vegetables |
| title_full_unstemmed | Safety, Quality and Processing of Fruits and Vegetables |
| title_short | Safety, Quality and Processing of Fruits and Vegetables |
| title_sort | safety quality and processing of fruits and vegetables |
| topic | QH301-705.5 Q1-390 TX341-641 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 thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | QH301-705.5 Q1-390 TX341-641 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 thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | 46056 |
| work_keys_str_mv | AT wiktorartur safetyqualityandprocessingoffruitsandvegetables AT tylewiczurszula safetyqualityandprocessingoffruitsandvegetables AT tappisilvia safetyqualityandprocessingoffruitsandvegetables AT nowackamalgorzata safetyqualityandprocessingoffruitsandvegetables |