The market size of fresh and minimally-processed fruits and vegetables (MPFVs) have
grown rapidly in the last years as a result of consumer attitudes change due to their …

The consumers' demand for fresh fruits and vegetables has increased in recent years. These
foods may be consumed raw or minimally processed, and therefore can be a vehicle of …

Fresh juices are highly popular beverages in the global food market. They are perceived as
wholesome, nutritious, all‐day beverages. For a fast growing category of premium juice …

In recent years, traditional high‐temperature food processing is continuously being replaced
by nonthermal processes. Nonthermal processes have a positive effect on food quality …

Fresh fruits and vegetables are a rich source of micronutrients. However, many foodborne
illnesses have been linked to the consumption of fresh fruits and vegetables as they are …

Increasing consumer demand for high-quality, additive-free fruit and vegetable products with
'fresh-like'sensory properties has led to the development of novel 'minimal processing' …

Fruits and vegetables contain a large number of volatile compounds, which constitute their
unique odor and contribute to their flavor. However, there are only a few key aroma …

This paper proposes a review of some alternative approaches for food stabilisation and shelf
life prolonging (based on the use of natural compounds and/or non‐thermal techniques) …

Highlights•Ohmic and structuring technologies lead to individualized nutrition
innovations.•Cyber physical ecosystems contribute to sustainable bioresources …

Through a qualitative research approach, the present paper aims to explore the range and
type of 'values' and 'costs' in formulating overall Consumer Value (CV) perceptions, in …