Safety, Quality, and Processing of Fruits and Vegetables.

Clicks: 449
ID: 70363
2019
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Abstract
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 the increasing consumer expectations. Various emerging, unconventional technologies (e.g., pulsed electric field, pulsed light, ultrasound, high pressure, and microwave drying) enable the processing of fruits and vegetables, increasing their stability while preserving their thermolabile nutrients, flavour, texture, and overall quality. Some of these technologies can also be used for waste and by-product 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 provide a high-value contribution to the existing knowledge on safety aspects, quality evaluation, and emerging processing technologies for fruits and vegetables.
Reference Key
tylewicz2019safetyfoods Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Tylewicz, Urszula;Tappi, Silvia;Nowacka, Malgorzata;Wiktor, Artur;
Journal Foods (Basel, Switzerland)
Year 2019
DOI
E569
URL
Keywords
safety quality vegetable emerging technologies fruit unconventional processing

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