LEADER 02745nam 2200349 450 001 9910729796703321 005 20230729123708.0 035 $a(CKB)4960000000468877 035 $a(NjHacI)994960000000468877 035 $a(EXLCZ)994960000000468877 100 $a20230729d2023 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aThermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products /$fMarina Cano-Lamadrid, Francisco Arte?s-Herna?ndez 210 1$aBasel :$cMDPI - Multidisciplinary Digital Publishing Institute,$d2023. 215 $a1 online resource (306 pages) 311 $a3-0365-6831-X 330 $aFruit- and vegetable-based products (F&Vs) have been conventionally processed using thermal techniques such as pasteurization, scalding, and/and drying, ensuring microbial safety and/or enzyme deactivation. Although thermal treatments are the most cost-effective tools, they could also reduce bioactive compounds, nutrients, and even sensory attributes. Nowadays, non-thermal food-processing technologies such as UV light and high-pressure processing have been proposed to develop food products with extended shelf life and preserved/encouraged bioactive compounds, while preserving the sensory properties. This reprint addresses the existing knowledge gaps of novel thermal and non-thermal techniques in the production of F&Vs and their derivatives. This reprint focuses on the effect of thermal and non-thermal treatments (light stresses, high hydrostatic pressure, pulse electric fields, oscillating magnetic fields, cold plasma, ultrasound, drying, etc.) on shelf-life, key bioactive compound changes (antioxidants, nutraceuticals, flavonoids, and non-flavonoids), enzymatic antioxidant systems, and non-enzymatic antioxidant systems of fruit- and vegetable-based products. Apart from an editorial written by the guest editors, the Special Issue consists of 13 papers that cover a range of subjects: thermal and non-thermal treatments on whole fruits (n = 4); thermal and non-thermal treatments on fruit and vegetable byproducts (n = 3); and, thermal and non-thermal treatments on fruit-based beverages and pure?es (n = 6). 606 $aLife (Biology) 615 0$aLife (Biology) 676 $a577 700 $aCano-Lamadrid$b Marina$01378463 702 $aArte?s-Herna?ndez$b Francisco 801 0$bNjHacI 801 1$bNjHacl 906 $aBOOK 912 $a9910729796703321 996 $aThermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products$93416962 997 $aUNINA