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New pre-processing technologies for fruits and vegetables

2006Artigo científico Acesso aberto
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dc.contributor.authorSilva, C. L. M.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSantos Pedro, D. M.
dc.date.accessioned2011-10-15T11:18:14Z
dc.date.available2011-10-15T11:18:14Z
dc.date.issued2006
dc.description.abstractHorticultural products constitute one of the most perishable foods and its availability throughout the year requires the application of preservation methods. Traditionally, horticultural products are preserved by freezing, allowing these products to reach longer shelf-life periods. Until nowadays, freezing has been preceded by a blanching step, which has been considered as an efficient and safe food preservation method. However, besides its reliable efficiency in terms of food safety, blanching normally induces various chemical reactions, leading to quality deterioration by producing undesirable changes in sensory and nutritional qualities, affecting the balance between high quality and safety. The increasing consumer quality demanding standards has spurred the search for new and gently processing technologies that prolong shelf-life without the detrimental effects caused by severe heating. Non-thermal methods have emerged as attractive alternatives to conventional methods of thermal processing. There are several new nonthermal technologies of potential interest to the industry, such as ozone, UV-C irradiation, ultrasound, high pressure, and electrical pulses. The application of nonthermal technologies to food processing and preservation may yield processed foods with minor losses of colour, flavour, texture and nutrients, while retaining the desired shelf-life and safety. Ozone, UV-C irradiation, and ultrasound treatments are promising techniques for the fruits and vegetables industry. However, their efficiency depends on the product/microorganism under consideration.por
dc.identifier.citationSILVA, C. L. M. ; BRANDÃO, T. R. S. ; SANTOS PEDRO, D. M. - New pre-processing technologies for fruits and vegetables. In Traditional Food Processing and Technological Innovation in the Peripheral Regions, Faro, Portugal, 26-27 Maio, 2006. 7 p. - Proceedings of the symposium: "Traditional Food Processing and Technological Innovation in the Peripheral Regions. [S.l. : s.n., 2006]. 7 p.por
dc.identifier.urihttp://hdl.handle.net/10400.14/6178
dc.language.isoengpor
dc.peerreviewednopor
dc.subjectNon-thermal methodspor
dc.subjectInnovative technologiespor
dc.subjectOzonepor
dc.subjectUltrasoundpor
dc.subjectUltravioletpor
dc.titleNew pre-processing technologies for fruits and vegetablespor
dc.typejournal article
dspace.entity.typePublication
person.familyNameSilva
person.familyNameBrandão
person.givenNameCristina
person.givenNameTeresa
person.identifier1473674
person.identifierJ-9418-2012
person.identifier.ciencia-id6611-634A-132C
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.orcid0000-0002-0495-3955
person.identifier.orcid0000-0002-8857-6471
person.identifier.ridA-3568-2013
person.identifier.ridJ-9418-2012
person.identifier.scopus-author-id7201387397
person.identifier.scopus-author-id6602174128
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublicationebf7ead0-3772-4fd6-988c-f6b8722de84e
relation.isAuthorOfPublication.latestForDiscovery4e2903de-0679-4cb1-981e-10de14c0c995

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