Logo do repositório

CIMO - Editoriais, Cartas, Notas, Prefácios, Correções, Indexados à WoS/Scopus

URI permanente para esta coleção:

http://hdl.handle.net/10198/19468

Navegar

Percorrer CIMO - Editoriais, Cartas, Notas, Prefácios, Correções, Indexados à WoS/Scopus por Objetivos de Desenvolvimento Sustentável (ODS) "12:Produção e Consumo Sustentáveis"

A mostrar 1 - 2 de 2
  • Editorial: Recent advances in quality control technology for fresh fruits and vegetables
    Publication . Wang, Li; Pinela, José; Chen, Lin; Chen, Dan
    The editorial highlights the challenges in preserving fresh fruits and vegetables, emphasizing advances in processing and postharvest technologies to extend shelf life, reduce losses, and enhance nutritional and functional value. Included studies show that varietal selection and techniques such as malting can reduce FODMAPs in grains; combined 1-MCP and H₂S treatments preserve strawberries during storage; and fermentation with Lactobacillus acidophilus increases the bioavailability of polyphenols in honeysuckle beverages. Additionally, phenylalanine ammonia-lyase (PAL) is highlighted as a key regulator of enzymatic browning in minimally processed products. Collectively, these approaches promote plant-based foods that are more nutritious, functional, safe, and sustainable, contributing to higher-quality and lower-waste food systems.
    2025Artigo científico Acesso aberto Ver mais
  • Feeding and Processing Affect Meat Quality and Sensory Evaluation
    Publication . Rodrigues, Sandra S.Q.
    This special issue brings together studies showing how animal feeding and processing techniques influence meat quality, from nutritional value to texture, flavor, and shelf life. The research demonstrates that natural ingredients, sustainable diets, and innovative technologies can improve the stability, safety, and sensory acceptance of meat products.
    2025Editorial de revista Acesso aberto Ver mais