{"product_id":"thermal-and-non-thermal-treatments-to-preserve-and-encourage-bioactive-compounds-in-fruit-and-vegetables-based-products-hardcover","title":"Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMarina Cano-Lamadrid\u003c\/b\u003e (Guest Editor), \u003cb\u003eFrancisco Artés-Hernández\u003c\/b\u003e (Guest Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFruit- and vegetable-based products (F\u0026amp;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\u0026amp;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).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 306\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.61 x 6.69 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 12, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":53344758792499,"sku":"9783036568300","price":120.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/XdV14TTk2s9783036568300.webp?v=1778731990","url":"https:\/\/www.vysn.com\/products\/thermal-and-non-thermal-treatments-to-preserve-and-encourage-bioactive-compounds-in-fruit-and-vegetables-based-products-hardcover","provider":"VYSN","version":"1.0","type":"link"}