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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Detalles Bibliográficos
Autores principales:	Wiktor, Artur, Tylewicz, Urszula, Tappi, Silvia, Nowacka, Malgorzata
Formato:	Online
Lenguaje:	inglés
Publicado:	MDPI - Multidisciplinary Digital Publishing Institute 2021
Materias:	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
Acceso en línea:	46056
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Safety, Quality and Processing of Fruits and Vegetables

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