Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products / / Marina Cano-Lamadrid, Francisco Artés-Hernández.
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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Place / Publishing House: | Basel : : MDPI - Multidisciplinary Digital Publishing Institute,, 2023. |
Year of Publication: | 2023 |
Language: | English |
Physical Description: | 1 online resource (306 pages) |
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Cano-Lamadrid, Marina, author. Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products / Marina Cano-Lamadrid, Francisco Artés-Hernández. Basel : MDPI - Multidisciplinary Digital Publishing Institute, 2023. 1 online resource (306 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Description based on online resource; title from PDF title page (MDPI - Multidisciplinary Digital Publishing Institute, viewed July 29, 2023). 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 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 purées (n = 6). Life (Biology) 3-0365-6831-X Artés-Hernández, Francisco, author. |
language |
English |
format |
eBook |
author |
Cano-Lamadrid, Marina, Artés-Hernández, Francisco, |
spellingShingle |
Cano-Lamadrid, Marina, Artés-Hernández, Francisco, Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products / |
author_facet |
Cano-Lamadrid, Marina, Artés-Hernández, Francisco, Artés-Hernández, Francisco, |
author_variant |
m c l mcl f a h fah |
author_role |
VerfasserIn VerfasserIn |
author2 |
Artés-Hernández, Francisco, |
author2_role |
TeilnehmendeR |
author_sort |
Cano-Lamadrid, Marina, |
title |
Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products / |
title_full |
Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products / Marina Cano-Lamadrid, Francisco Artés-Hernández. |
title_fullStr |
Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products / Marina Cano-Lamadrid, Francisco Artés-Hernández. |
title_full_unstemmed |
Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products / Marina Cano-Lamadrid, Francisco Artés-Hernández. |
title_auth |
Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products / |
title_new |
Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products / |
title_sort |
thermal and non-thermal treatments to preserve and encourage bioactive compounds in fruit and vegetables based products / |
publisher |
MDPI - Multidisciplinary Digital Publishing Institute, |
publishDate |
2023 |
physical |
1 online resource (306 pages) |
isbn |
3-0365-6831-X |
callnumber-first |
Q - Science |
callnumber-subject |
QH - Natural History and Biology |
callnumber-label |
QH325 |
callnumber-sort |
QH 3325 C366 42023 |
illustrated |
Not Illustrated |
dewey-hundreds |
500 - Science |
dewey-tens |
570 - Life sciences; biology |
dewey-ones |
577 - Ecology |
dewey-full |
577 |
dewey-sort |
3577 |
dewey-raw |
577 |
dewey-search |
577 |
work_keys_str_mv |
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Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products / |
author2_original_writing_str_mv |
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