Functional foods from minimally processed apples
Application of biopreservation techniques on cut apples and their evaluation as a probiotic functional food
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Today's consumers are increasingly demanding foods with fewer added chemical additives, which are safe, easy to consume and sensorially pleasing. In particular, this book describes research on emerging natural preservation technologies, as an alternative to those conventionally employed, with the objective of ensuring the safety and maintaining the quality of minimally processed apples. Part 1 of this book describes the application of active coatings enriched with natural preservatives to improve the quality and safety of apple cubes. Part 2 details the application of active coatings combined ...
Today's consumers are increasingly demanding foods with fewer added chemical additives, which are safe, easy to consume and sensorially pleasing. In particular, this book describes research on emerging natural preservation technologies, as an alternative to those conventionally employed, with the objective of ensuring the safety and maintaining the quality of minimally processed apples. Part 1 of this book describes the application of active coatings enriched with natural preservatives to improve the quality and safety of apple cubes. Part 2 details the application of active coatings combined with high pressures and their impact on quality parameters of apple cubes.The consumption of probiotic foods has increased in recent years and most of the available products are dairy-based. Minimally processed fruits with added prebiotics and probiotics are an innovative alternative to meet the needs of vegan or lactose intolerant consumers. In response to this, in the study presented in Part 3, coatings are being developed for the development of prebiotics and probiotics.
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