Safety, Quality, and Processing of Fruits and Vegetables

被引：13

作者：

Tylewicz, Urszula ^{[1
,2
]}

Tappi, Silvia ^{[2
]}

Nowacka, Malgorzata ^{[3
]}

Wiktor, Artur ^{[3
]}

机构：

[1] Univ Bologna, Dept Agr & Food Sci, Pzza Goidanich 60, I-47521 Cesena, Italy

[2] Univ Bologna, Interdept Ctr Agrifood Ind Res, Via Quinto Bucci 336, I-47521 Cesena, Italy

[3] Warsaw Univ Life Sci, Fac Food Sci, Dept Food Engn & Proc Management, Nowoursynowska 159c, PL-02776 Warsaw, Poland

来源：

FOODS | 2019年 / 8卷 / 11期

关键词：

fruit; vegetable; safety; quality; emerging technologies; unconventional processing;

D O I：

10.3390/foods8110569

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页数：4

共 50 条

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[J]. SCIENTIA HORTICULTURAE, 2018, 239 : 78 - 79
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