04260nam 2201153z- 450 9910404085003321202102123-03928-830-X(CKB)4100000011302288(oapen)https://directory.doabooks.org/handle/20.500.12854/68771(oapen)doab68771(oapen)doab58774(EXLCZ)99410000001130228820202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierSafety, Quality and Processing of Fruits and VegetablesMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (216 p.)3-03928-829-6 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.Biology, life sciencesbicsscantioxidant activitybioactive compoundsbirefringenceblanchingcandyingchip processingcold storagecolorcolor changeconvective dryingcranberriesdehydrationdielectric spectroscopyeco-extractionemerging technologiesenzyme susceptibilityextractionfluencefreeze-dryingfruitgallic acidgreen solventshealthy foodhigh pressurehigh voltage electrical dischargehot air dryingisothermslycopenemango juicemicroscopynon-thermal treatmentolive leaves extractspectin methyl esterasepermittivityphenolic compoundsphysicochemical propertypostharvest physiologypotatopotato starchprocessingpulsed electric fieldpulsed electric fieldspulsed lightqualityraspberryreconditioningred beetreduced pressurereducing sugarsafetyshrinkagesonicationsucrosesustainabilitysustainable productiontexturethermal propertiesthermo-sonicationtomatoultra-high pressureunconventional processingvalorizationvegetablevegetableswaste reductionBiology, life sciencesDel Río Celestino Mercedesedt1291438Villa Rafael FontedtDel Río Celestino MercedesothVilla Rafael FontothBOOK9910404085003321Safety, Quality and Processing of Fruits and Vegetables4419551UNINA