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Safety, Quality, and Processing of Fruits and Vegetables

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 technologi...

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Detalles Bibliográficos
Autores principales: Tylewicz, Urszula, Tappi, Silvia, Nowacka, Malgorzata, Wiktor, Artur
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915616/
https://www.ncbi.nlm.nih.gov/pubmed/31766141
http://dx.doi.org/10.3390/foods8110569
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author Tylewicz, Urszula
Tappi, Silvia
Nowacka, Malgorzata
Wiktor, Artur
author_facet Tylewicz, Urszula
Tappi, Silvia
Nowacka, Malgorzata
Wiktor, Artur
author_sort Tylewicz, Urszula
collection PubMed
description 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.
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spelling pubmed-69156162019-12-24 Safety, Quality, and Processing of Fruits and Vegetables Tylewicz, Urszula Tappi, Silvia Nowacka, Malgorzata Wiktor, Artur Foods Editorial 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. MDPI 2019-11-13 /pmc/articles/PMC6915616/ /pubmed/31766141 http://dx.doi.org/10.3390/foods8110569 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Editorial
Tylewicz, Urszula
Tappi, Silvia
Nowacka, Malgorzata
Wiktor, Artur
Safety, Quality, and Processing of Fruits and Vegetables
title Safety, Quality, and Processing of Fruits and Vegetables
title_full Safety, Quality, and Processing of Fruits and Vegetables
title_fullStr Safety, Quality, and Processing of Fruits and Vegetables
title_full_unstemmed Safety, Quality, and Processing of Fruits and Vegetables
title_short Safety, Quality, and Processing of Fruits and Vegetables
title_sort safety, quality, and processing of fruits and vegetables
topic Editorial
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915616/
https://www.ncbi.nlm.nih.gov/pubmed/31766141
http://dx.doi.org/10.3390/foods8110569
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