Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products

Fruit- 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 bio...

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Enregistré dans:
Détails bibliographiques
Collectivités auteurs: Cano-Lamadrid, Marina, Artés-Hernández, Francisco
Format: Livro
Langue:Inglês
Publié: MDPI - Multidisciplinary Digital Publishing Institute 2023
Sujets:
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
carotenoids
phenolic compounds
puree
juice
bioaccessibility
pulsed electric fields
carrot
microstructure
quality attributes
orange juice
nisin-assisted thermosonication
microbial and enzyme inactivation
sensory quality
bioactive properties
Aronia melanocarpa L.
by-products
sustainability
inulin
trehalose
polyphenols
HMF
unsupervised chemometric analysis
high hydrostatic pressure
thermal pasteurization
anthocyanin
vitamin C
flavanones
high-pressure processing
potatoes
polyphenol oxidase
antioxidant activity
smoothies
juices
elicitors
abiotic stresses
nutraceuticals
health-promoting compounds
garlic
ageing process
bioactive compounds
organoleptic properties
HPLC-MS/MS analysis
controlled abiotic stresses
elicitation
functional foods
whole fruits and vegetables
stress-induced biosynthesis
secondary metabolites
innovative technologies
non-thermal technologies
apple
strawberry
food processing
thermal processing
stability
storage
ozonisation
antioxidants
table grape
wine grape
wine
zero waste
green technologies
circular economy
UV
UVB
UVC
UV illumination
photochemical treatments
abiotic stress
phytochemicals
quality
food safety
Punica granatum
phenolics
encapsulation
green-technology
minimally processed
food losses
clean label
n/a
Accès en ligne:https://directory.doabooks.org/handle/20.500.12854/100810
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