Fruit Preservation

Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic.

Consumer Perception of Novel Technologies.- Safety Issues on Preservation of Fruits and Vegetables.- Health Aspects: Nutritional and Functional Qualities.- Post-harvest Technology: Minimal Processing of Fruits.- Thermal Processes Applied to Fruit Products.- Cooling and Freezing.- Thermal Drying of Food Materials.- Extrusion and Texturization of Fruits.- Toward Decision Aid Tools for Modified Atmosphere Packaging of Fruits.- Vacuum Frying of Foods.- Power Ultrasound Application to Fruit Products.- Vacuum Impregnation Applied to Fruit Preservation and Design of Functional Fruits.- High Pressure Processing of Fruit Products.- Safety and Quality of Irradiated Fruits and Vegetables.- Microwave Processing.- Fruit Preservation by Ohmic Heating and Pulsed Electric Fields.- UV Light for Fruits and Fruit Products.- Ozone Antimicrobial Effects on Fruits and Fruit Juices.- Membrane Technologies for Fruit Juice Processing.- The Hurdle Concept in Fruit Processing.