Food scientists play an important role in increasing the quantity and quality of food by suggesting and exploring different green processing methods. The techniques are environmentally friendly and involve less sampling and fewer waste products. They also help minimize water and energy consumption while using fewer chemicals. The use of new or improved processing technologies ensures safety and enhances the quality attributes of the food product.
Fruits and vegetables are an essential part of a healthy diet, reducing the risk of cancer, diabetes, and heart problems. They are a source of vitamins, minerals, phytochemicals, and fiber. Their by-products are also rich in these compounds and should be considered as part of a global approach to answering the sustainable development goals (SDGs). Moreover, the creation of new products from fruit and vegetables, novel processing methods, and distribution conditions should contribute to increasing fruit consumption.
Nowadays, fresh, nutritious, and minimally processed food products are preferred by consumers. This demand has resulted in the development of new food processing and preservation technologies with negligible loss of nutrients, thus improving the product quality without interrupting flavor, appearance, and nutritional value by replacing destructive methods such as high-temperature processing. Ohmic heating, spray drying, and microwaves are among the heating media without/ with negligible nutritional loss. Furthermore, nonthermal processing technologies including irradiation, high-pressure processing, ultrasound, freeze-drying, cold plasma and pulsed electric fields have proven promising for processing food materials.
This Research Topic welcomes submissions related to processing of fruits and vegetables; food engineering; thermal and novel non-thermal processing; minimal processing; and preservation treatments including the drawbacks and limitations of present techniques and potential challenges for future technologies.
Potential key subtopics include, but are not limited to:
• Novel processing of fruits and vegetables
• Technological processes for fruits and vegetables
• New strategies in processing and preservation of fruits and vegetables
• Bioactive extraction from fruits and vegetables by adopting novel technologies
• Comparison of conventional vs. novel techniques for developing ingredients and quality
Food scientists play an important role in increasing the quantity and quality of food by suggesting and exploring different green processing methods. The techniques are environmentally friendly and involve less sampling and fewer waste products. They also help minimize water and energy consumption while using fewer chemicals. The use of new or improved processing technologies ensures safety and enhances the quality attributes of the food product.
Fruits and vegetables are an essential part of a healthy diet, reducing the risk of cancer, diabetes, and heart problems. They are a source of vitamins, minerals, phytochemicals, and fiber. Their by-products are also rich in these compounds and should be considered as part of a global approach to answering the sustainable development goals (SDGs). Moreover, the creation of new products from fruit and vegetables, novel processing methods, and distribution conditions should contribute to increasing fruit consumption.
Nowadays, fresh, nutritious, and minimally processed food products are preferred by consumers. This demand has resulted in the development of new food processing and preservation technologies with negligible loss of nutrients, thus improving the product quality without interrupting flavor, appearance, and nutritional value by replacing destructive methods such as high-temperature processing. Ohmic heating, spray drying, and microwaves are among the heating media without/ with negligible nutritional loss. Furthermore, nonthermal processing technologies including irradiation, high-pressure processing, ultrasound, freeze-drying, cold plasma and pulsed electric fields have proven promising for processing food materials.
This Research Topic welcomes submissions related to processing of fruits and vegetables; food engineering; thermal and novel non-thermal processing; minimal processing; and preservation treatments including the drawbacks and limitations of present techniques and potential challenges for future technologies.
Potential key subtopics include, but are not limited to:
• Novel processing of fruits and vegetables
• Technological processes for fruits and vegetables
• New strategies in processing and preservation of fruits and vegetables
• Bioactive extraction from fruits and vegetables by adopting novel technologies
• Comparison of conventional vs. novel techniques for developing ingredients and quality
