Technology processing for vegetables convenience foods

Consumers increasingly require food products that preserve their nutritional value, retain a natural and fresh colour, flavour and texture, and contain fewer additives such as preservatives. There has been a wealth of recent research both on the importance of fruit and vegetable consumption to health and on new technologies to preserve the nutritional and sensory qualities demanded by consumers. Micronutrients, biologically-active, non-nutritive secondary metabolites may be preserved and even enhanced during food production, so the relative impact of processing have to be minimized: it is the case of mild-technologies. Before they are marketed and consumed, the fresh vegetables may undergo a series of technological treatments of mild intensity such as to ensure both their freshness and natural features, at the same time seeking to increase their value and convenience of use