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One Health Perspectives on Food Safety in Minimally Processed Vegetables and Fruits: From Farm to Fork.关于最低限度加工蔬菜和水果食品安全的“同一健康”视角：从农场到餐桌
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Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products.采用传统和适度热处理技术的栅栏技术对果蔬产品中微生物的灭活效果
Foods. 2022 Jun 20;11(12):1811. doi: 10.3390/foods11121811.
2
Freeze-Drying Processes Applied to Melon Peel: Assessment of Physicochemical Attributes and Intrinsic Microflora Survival during Storage.应用于瓜皮的冷冻干燥工艺：储存期间物理化学特性及固有微生物存活情况的评估
Foods. 2022 May 21;11(10):1499. doi: 10.3390/foods11101499.
3
Blanching Effect on the Quality and Shelf-Life Characteristics of Fresh Cowpea Grains [ (L.) Walp.].热烫对鲜豇豆籽粒（[L.] Walp.）品质和货架期特性的影响
Foods. 2022 Apr 29;11(9):1295. doi: 10.3390/foods11091295.
4
Water-Energy-Food Nexus and Life Cycle Thinking: A New Approach to Environmental and Nutritional Assessment of Potato Chips.水-能源-食物关联与生命周期思维：薯片环境与营养评估的新方法
Foods. 2022 Mar 30;11(7):1018. doi: 10.3390/foods11071018.
5
Fruit Juice Spoilage by : Detection and Control Methods-A Comprehensive Review.果汁变质：检测与控制方法——全面综述
Foods. 2022 Mar 3;11(5):747. doi: 10.3390/foods11050747.
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High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice.高压均质化和生物控制剂作为创新方法可延长胡萝卜汁的保质期并提升其功能特性。
Foods. 2021 Dec 4;10(12):2998. doi: 10.3390/foods10122998.
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Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review.最少加工水果和蔬菜的可食用涂层的最新进展：综述
Foods. 2021 Nov 16;10(11):2821. doi: 10.3390/foods10112821.
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Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches.替代保鲜步骤及储存对果蔬制品中维生素C稳定性的影响：综述与动力学建模方法
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High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life.全康科德葡萄泥的高压处理与热巴氏杀菌：对营养价值、品质参数及冷藏保质期的影响
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提高加工水果、蔬菜及其副产品质量的新方法

New Approaches for Improving the Quality of Processed Fruits and Vegetables and Their By-Products.

作者信息

Miller Fátima A, Brandão Teresa R S, Silva Cristina L M

机构信息

Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.

出版信息

Foods. 2023 Mar 23;12(7):1353. doi: 10.3390/foods12071353.

DOI:10.3390/foods12071353
PMID:37048174
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10093689/
Abstract

The 2030 Sustainable Development Agenda calls for all social actors to contribute to significant societal and environmental issues [...].

摘要

《2030年可持续发展议程》呼吁所有社会行为体为重大社会和环境问题做出贡献[...]。