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Safety, Quality and Processing of Fruits and Vegetables

dc.contributor.authorWiktor, Artur*
dc.contributor.authorTylewicz, Urszula*
dc.contributor.authorTappi, Silvia*
dc.contributor.authorNowacka, Malgorzata*
dc.date.accessioned2021-02-12T02:43:51Z
dc.date.available2021-02-12T02:43:51Z
dc.date.issued2020*
dc.date.submitted2020-06-09 16:38:57*
dc.identifier46056*
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/58774
dc.description.abstractNowadays, 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.*
dc.languageEnglish*
dc.subjectQH301-705.5*
dc.subjectQ1-390*
dc.subjectTX341-641*
dc.subject.classificationthema EDItEUR::P Mathematics and Science::PS Biology, life sciencesen_US
dc.subject.otherblanching*
dc.subject.othervalorization*
dc.subject.otherdielectric spectroscopy*
dc.subject.otherantioxidant activity*
dc.subject.otherpostharvest physiology*
dc.subject.othereco-extraction*
dc.subject.otherthermal properties*
dc.subject.othercranberries*
dc.subject.othersafety*
dc.subject.otherhealthy food*
dc.subject.otherreducing sugar*
dc.subject.otherpulsed electric field*
dc.subject.otherdehydration*
dc.subject.otherhigh voltage electrical discharge*
dc.subject.otherfluence*
dc.subject.othersonication*
dc.subject.otherraspberry*
dc.subject.otherpermittivity*
dc.subject.otherunconventional processing*
dc.subject.otherpectin methyl esterase*
dc.subject.otherisotherms*
dc.subject.otherextraction*
dc.subject.othersucrose*
dc.subject.othersustainability*
dc.subject.othermango juice*
dc.subject.otherquality*
dc.subject.otherlycopene*
dc.subject.otherhot air drying*
dc.subject.otherwaste reduction*
dc.subject.otherbirefringence*
dc.subject.otherprocessing*
dc.subject.otherthermo-sonication*
dc.subject.othergreen solvents*
dc.subject.othersustainable production*
dc.subject.otheremerging technologies*
dc.subject.otherreduced pressure*
dc.subject.othercolor*
dc.subject.otherfruit*
dc.subject.otherultra-high pressure*
dc.subject.otherphenolic compounds*
dc.subject.otherpulsed electric fields*
dc.subject.othertomato*
dc.subject.othervegetable*
dc.subject.otherchip processing*
dc.subject.othervegetables*
dc.subject.otherolive leaves extracts*
dc.subject.otherred beet*
dc.subject.otherenzyme susceptibility*
dc.subject.othercold storage*
dc.subject.otherpotato*
dc.subject.otherpotato starch*
dc.subject.otherfreeze-drying*
dc.subject.otherpulsed light*
dc.subject.otherreconditioning*
dc.subject.othercandying*
dc.subject.othernon-thermal treatment*
dc.subject.otherconvective drying*
dc.subject.othercolor change*
dc.subject.othertexture*
dc.subject.otherphysicochemical property*
dc.subject.othergallic acid*
dc.subject.otherhigh pressure*
dc.subject.otherbioactive compounds*
dc.subject.othermicroscopy*
dc.subject.othershrinkage*
dc.titleSafety, Quality and Processing of Fruits and Vegetables*
dc.typebook
oapen.identifier.doi10.3390/books978-3-03928-830-4*
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0*
oapen.relation.isbn9783039288304*
oapen.relation.isbn9783039288298*
oapen.pages216*
oapen.edition1st*


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