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Plant Stress Physiology: Opportunities and Challenges for the Food Industry.

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Author

Summary, in English

We review and analyze the possible advantages and disadvantages of plant-stress-related metabolic and structural changes on applications in the fruit and vegetable processing industry. Knowledge of the cellular and tissue transformations that result from environmental conditions or industrial manipulation is a powerful means for food engineers to gain a better understanding of biological systems in order to avoid potential side effects. Our aim is to provide an overview of the understanding and implementation of physiological and biochemical principles in the industrial processing of fruits and vegetables.

Department/s

Publishing year

2007

Language

English

Pages

749-763

Publication/Series

Critical Reviews in Food Science and Nutrition

Volume

47

Issue

8

Document type

Journal article review

Publisher

Taylor & Francis

Topic

  • Food Engineering
  • Biological Sciences

Keywords

  • postharvest
  • freezing
  • heat
  • drought
  • stress tolerance
  • drying
  • minimal processing

Status

Published

Research group

  • Plant Biology

ISBN/ISSN/Other

  • ISSN: 1040-8398