Fruit and Vegetable: Physicochemical Characteristics, Bioactive Compounds and Sensory Profile
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (5 July 2024) | Viewed by 2996
Special Issue Editor
Interests: fruit and vegetable processing; nutritional quality; flavor quality; texture; color; bioactive compounds; bioavailability; antioxidant capacity
Special Issue Information
Dear Colleagues,
Fresh fruits and vegetables provide a rich diversity of nutrients, yet their freshness makes them susceptible to spoilage. The physicochemical composition and characteristics of fruits and vegetables directly affect their storability and processability. The content of bioactive and flavor compounds plays a key role in the sensory and nutritional quality of fresh and processed fruit and vegetable products. Therefore, in-depth study of the physicochemical properties, changes in bioactive compounds and flavors, and sensory qualities of fruits and vegetables during storage and processing is essential.
The aim of this special issue is to discuss the recent advances and possible research hotspots in the field of fruit and vegetable preservation and processing. We will focus on the physicochemical changes in fruits and vegetables during storage and processing, as well as issues related to bioactive compounds, flavor compounds and sensory qualities. Through in-depth research on these aspects, we can better understand the storage and processing of fruits and vegetables, improve their quality, and explore new and innovative approaches. We look forward to sharing various new ideas, experimental results and technological innovations in this special issue to advance the field of fruit and vegetable preservation and processing.
Dr. Zhongyuan Zhang
Guest Editor
Manuscript Submission Information
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Keywords
- fruit and vegetable
- physicochemical composition and characteristics
- bioactive compounds
- flavor compounds
- sensory profile
- thermal processing
- non-thermal processing
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