View Item
- xmlui.general.dspace_homeCentros e Institutos de InvestigaciónCIA. Centro de Investigaciones de AgroindustriaInstituto de Tecnología de AlimentosArtículos científicosxmlui.ArtifactBrowser.ItemViewer.trail
- DSpace Home
- Centros e Institutos de Investigación
- CIA. Centro de Investigaciones de Agroindustria
- Instituto de Tecnología de Alimentos
- Artículos científicos
- View Item
Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables
Abstract
Fruits and vegetables (F&V) are an acknowledged source of health-promoting compounds able to
reduce incidence of chronic diseases in regular consumers. Minimally processed F&V are
convenience products having a limited shelf-life because of the effect of processing operations.
The application of non-thermal technologies could overcome this limitation by improving their
preservation. Evidence shows that these technologies can also increase the
[ver mas...]
Fruits and vegetables (F&V) are an acknowledged source of health-promoting compounds able to
reduce incidence of chronic diseases in regular consumers. Minimally processed F&V are
convenience products having a limited shelf-life because of the effect of processing operations.
The application of non-thermal technologies could overcome this limitation by improving their
preservation. Evidence shows that these technologies can also increase the phytochemicals
content by improving their extractability and/or eliciting metabolic pathways associated with their
synthesis. This review summarizes the last research on the application of high-pressure processing,
gamma irradiation, ultrasound, pulsed electric fields and cold plasma to increase the phytochemicals content in minimally processed F&V, and presents the current understanding on the underlying basis that explain the increase of these compounds.
[Cerrar]
Fuente
Current Research in Food Science 42. (Available online 10 July 2021).
Date
2021-07-10
Editorial
Elsevier
ISSN
2214-7993
Documentos Relacionados
Formato
pdf
Tipo de documento
artículo
Proyectos
(ver más)
INTA/2019-PD-E7-I153-001/2019-PD-E7-I153-001/AR./Estrategias tecnológicas innovadoras para la transformación y preservación de alimentos
Palabras Claves
Derechos de acceso
Embargado
Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)