Amauri Rosenthal

Rosires Deliza

Jorge Welti-Chanes

Gustavo V. Barbosa-Cánovas

This book is a review and discussion of perspectives and trends on the present and potential use of emerging technologies as applied to fruit preservation. It will present the general basics of emerging technologies and their advantages in comparison to conventional technologies, with emphasis on food quality, safety, environmental and economical issues and benefits. Several examples will be provided regarding preservation, sensory and nutritional characteristics of the processed food products, as well as consumer perception in different countries.

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