The Hurdle Concept in Fruit Processing
| Autor: | María Soledad Tapia, Aurelio López-Malo, Sandra N. Guerrero, Stella M. Alzamora |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
business.industry media_common.quotation_subject food and beverages Hurdle technology 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Biotechnology 0404 agricultural biotechnology Farm level 010608 biotechnology Fruits and vegetables Quality (business) business Beneficial effects media_common |
| Zdroj: | Food Engineering Series ISBN: 9781493933099 |
| Popis: | Today, and increasingly more often, humans tend to eat healthy diets that include an increase in the intake of fruits and vegetables as their beneficial effects on health have been evidenced. The produce industry is faced with an ever-increasing demand for fresh-likeness, convenience, and “health” in foods with the minimally processed fruit sector becoming one of its fastest growing segments. The trend for mildly preserved fruits comes with the combined preservation/hurdle technology as the principle in designing the overall treatment. Targeted application of the hurdle concept has aimed to improving quality and safety of fruit products at the farm level, and in the whole and fresh-cut minimally processed fruit industry. |
| Databáze: | OpenAIRE |
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