- Title
- Fruits and vegetable powders
- Creator
- Jiang, Hao; Zhang, Min; Adhikari, Benu
- Date
- 2023
- Type
- Text; Book chapter
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/199127
- Identifier
- vital:19144
- Identifier
-
https://doi.org/10.1016/B978-0-323-98820-9.00010-7
- Identifier
- ISBN:ISBN:9780323988209 (ISBN); 9780443184369 (ISBN)
- Abstract
- Fruits and vegetables are rich in vitamins, carotenoids, ascorbic acid, minerals and dietary fibre; however, they are climacteric and their shelf-life is very short after harvest. Uncontrolled browning, wilting and loss of nutritional value are typical of fresh fruits and vegetables even at ambient temperature and relative humidity (RH). When converted into powder form, they are easy to preserve, transport, store and use as ingredients. The greatly reduced water content and water activity help prolong the shelf-life of fruit and vegetable powders. The loss of important nutrients can also be minimized during the powder production process by judiciously selecting the drying methods and encapsulating shell materials. © 2024 Elsevier Ltd. All rights reserved.
- Publisher
- Elsevier
- Relation
- Handbook of Food Powders: Chemistry and Technology, Second Edition Chapter 24 p. 423-436
- Rights
- All metadata describing materials held in, or linked to, the repository is freely available under a CC0 licence
- Rights
- Copyright © 2024 Elsevier Ltd
- Subject
- Drying; Flavonoids; Fruits; Polyphenols; Powders; Shelf-life; Solubility; Vegetables
- Reviewed
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