Impact of Innovative Technologies on the Content of Vitamin c and Its Bioavailability from Processed Fruit and Vegetable Products

Document Outline

• Introduction 
• Traditional Processing—Critical Points 
  • Low Temperature—Freezing Technology 
  • High Temperature—Pasteurization, Sterilization, Blanching, Cooking, Steaming, etc. 
  • Drying Technology 
• Consumers Expectations of Food 
• Innovative, Non-Thermal Technologies in Fruit and Vegetable Processing 
  • High-Pressure Processing (HPP) 
  • High-Pressure Homogenization (HPH) 
  • Ultrasound (US) 
  • Pulsed Electric Fields (PEFs) 
  • Minimally Processed Fruit and Vegetables (MPFV) 
• Effect of Innovative Processing on Vitamin C Bioavailability 
• Conclusions 
• References