LEADER 04260nam  2201153z- 450 
001 9910404085003321
005 20210212
010   $a3-03928-830-X
035   $a(CKB)4100000011302288
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68771
035   $a(oapen)doab68771
035   $a(oapen)doab58774
035   $a(EXLCZ)994100000011302288
100   $a20202105d2020      |y         0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aSafety, Quality and Processing of Fruits and Vegetables
210   $cMDPI - Multidisciplinary Digital Publishing Institute$d2020
215   $a1 online resource (216 p.)
311 08$a3-03928-829-6 
330   $aNowadays, 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.
606   $aBiology, life sciences$2bicssc
610   $aantioxidant activity
610   $abioactive compounds
610   $abirefringence
610   $ablanching
610   $acandying
610   $achip processing
610   $acold storage
610   $acolor
610   $acolor change
610   $aconvective drying
610   $acranberries
610   $adehydration
610   $adielectric spectroscopy
610   $aeco-extraction
610   $aemerging technologies
610   $aenzyme susceptibility
610   $aextraction
610   $afluence
610   $afreeze-drying
610   $afruit
610   $agallic acid
610   $agreen solvents
610   $ahealthy food
610   $ahigh pressure
610   $ahigh voltage electrical discharge
610   $ahot air drying
610   $aisotherms
610   $alycopene
610   $amango juice
610   $amicroscopy
610   $anon-thermal treatment
610   $aolive leaves extracts
610   $apectin methyl esterase
610   $apermittivity
610   $aphenolic compounds
610   $aphysicochemical property
610   $apostharvest physiology
610   $apotato
610   $apotato starch
610   $aprocessing
610   $apulsed electric field
610   $apulsed electric fields
610   $apulsed light
610   $aquality
610   $araspberry
610   $areconditioning
610   $ared beet
610   $areduced pressure
610   $areducing sugar
610   $asafety
610   $ashrinkage
610   $asonication
610   $asucrose
610   $asustainability
610   $asustainable production
610   $atexture
610   $athermal properties
610   $athermo-sonication
610   $atomato
610   $aultra-high pressure
610   $aunconventional processing
610   $avalorization
610   $avegetable
610   $avegetables
610   $awaste reduction
615  7$aBiology, life sciences
700   $aDel Río Celestino$b Mercedes$4edt$01291438
702   $aVilla$b Rafael Font$4edt
702   $aDel Río Celestino$b Mercedes$4oth
702   $aVilla$b Rafael Font$4oth
906   $aBOOK
912   $a9910404085003321
996   $aSafety, Quality and Processing of Fruits and Vegetables$94419551
997   $aUNINA