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

Author:
  • Federico Gomez
  • Ingegerd Sjöholm
  • Allan Rasmusson
  • Susanne Widell
  • Karl Kaack
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

Abstract 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.

Keywords

  • Food Engineering
  • Biological Sciences
  • postharvest
  • freezing
  • heat
  • drought
  • stress tolerance
  • drying
  • minimal processing

Other

Published
  • ISSN: 1040-8398
Allan Rasmusson
E-mail: allan [dot] rasmusson [at] biol [dot] lu [dot] se

Professor

Molecular Cell Biology

+46 46 222 93 81

B-A329A

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