原材料
梨
食品科学
消费者需求
食品加工
生产(经济)
食品工业
食品安全
业务
生物技术
生物
园艺
经济
生态学
市场经济
宏观经济学
作者
Nikita S. Bhatkar,Shivanand S. Shirkole,Charles S. Brennan,Bhaskar N. Thorat
摘要
Summary The demand for pre‐processed fruits has grown rapidly in recent years as a result of consumer attention towards fresh, healthy and convenient foods. Most of the fruits are available seasonally and they are perishable, so it is necessary to have a continuous supply of the fruits to avoid the blockages in the fruit processing industry. The review is written in the purview of this issue, and it presents pre‐processed fruits as a sustainable solution. The present review is part II of the series of articles on pre‐processed fruits as the raw material for various food industries. The fruits covered here are mango, pineapple, pear, olive and papaya. The article continues to emphasise the critical processing and storage condition for these fruits ranked higher in terms of their production quantity and economic value. The fruits are critically reviewed for their processing, storage and safety aspects along with key research findings of different processing techniques. The important safety aspects associated with such processed commodities are also discussed.
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