An Overview of Ripening Processes Article Swipe
Romina Alina Marc
,
Crina Mureșan
,
Anamaria POP
,
Georgiana Smaranda Marțiș
,
Andruţa Elena Mureşan
,
Alina Narcisa Postolache
,
Florina Stoica
,
Ioana Cristina Crivei
,
Ionuț-Dumitru Veleșcu
,
Roxana Nicoleta Rațu
·
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.5772/intechopen.114015
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.5772/intechopen.114015
The chapter aims to address an overview of the new discoveries regarding the methods of ripening processes. The chapter presents the latest methods used in fruit and vegetable ripening processes, ripening processes in the food industry, enzymatic ripening processes, and artificial ripening processes. Nowadays everyone wants all kinds of food to be available in every season. Naturally, we find fruits and vegetables in their ripening season, but in order to provide the population with fruit out of season, we import them from different countries, which are not harvested at full maturity, and different adjuvant ripening methods are used. Processed foods are also subjected to ripening processes, the most used being cheese and meat products. These foods are some of the most valued foods nowadays, they are considered luxury products with superior nutritional and taste properties. To achieve these ripening processes, enzymatic processes or artificial ripening are also involved. The purpose of using these processes is to provide consumers with fresh out-of-season food or food with a high degree of sensory and nutritional properties, and at the same time with a superior degree of quality and safety, because the safety of the consumer comes first.
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Metadata
- Type
- book-chapter
- Language
- en
- Landing Page
- https://doi.org/10.5772/intechopen.114015
- https://www.intechopen.com/citation-pdf-url/88803
- OA Status
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- Cited By
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- References
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All OpenAlex metadata
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https://openalex.org/W4389921734Canonical identifier for this work in OpenAlex
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https://doi.org/10.5772/intechopen.114015Digital Object Identifier
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An Overview of Ripening ProcessesWork title
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book-chapterOpenAlex work type
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enPrimary language
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2023Year of publication
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2023-12-18Full publication date if available
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Romina Alina Marc, Crina Mureșan, Anamaria POP, Georgiana Smaranda Marțiș, Andruţa Elena Mureşan, Alina Narcisa Postolache, Florina Stoica, Ioana Cristina Crivei, Ionuț-Dumitru Veleșcu, Roxana Nicoleta RațuList of authors in order
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https://doi.org/10.5772/intechopen.114015Publisher landing page
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https://www.intechopen.com/citation-pdf-url/88803Direct link to full text PDF
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YesWhether a free full text is available
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hybridOpen access status per OpenAlex
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https://www.intechopen.com/citation-pdf-url/88803Direct OA link when available
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Ripening, Population, Maturity (psychological), Food science, Biology, Medicine, Developmental psychology, Psychology, Environmental healthTop concepts (fields/topics) attached by OpenAlex
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7Total citation count in OpenAlex
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2025: 5, 2024: 2Per-year citation counts (last 5 years)
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10Other works algorithmically related by OpenAlex
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| abstract_inverted_index.some | 117 |
| abstract_inverted_index.them | 80 |
| abstract_inverted_index.they | 124 |
| abstract_inverted_index.time | 177 |
| abstract_inverted_index.used | 23, 108 |
| abstract_inverted_index.with | 73, 129, 158, 164, 178 |
| abstract_inverted_index.These | 114 |
| abstract_inverted_index.being | 109 |
| abstract_inverted_index.comes | 192 |
| abstract_inverted_index.every | 54 |
| abstract_inverted_index.foods | 99, 115, 122 |
| abstract_inverted_index.fresh | 159 |
| abstract_inverted_index.fruit | 25, 74 |
| abstract_inverted_index.kinds | 47 |
| abstract_inverted_index.order | 68 |
| abstract_inverted_index.taste | 133 |
| abstract_inverted_index.their | 63 |
| abstract_inverted_index.these | 137, 152 |
| abstract_inverted_index.used. | 97 |
| abstract_inverted_index.using | 151 |
| abstract_inverted_index.wants | 45 |
| abstract_inverted_index.which | 84 |
| abstract_inverted_index.cheese | 110 |
| abstract_inverted_index.degree | 167, 181 |
| abstract_inverted_index.first. | 193 |
| abstract_inverted_index.fruits | 59 |
| abstract_inverted_index.import | 79 |
| abstract_inverted_index.latest | 21 |
| abstract_inverted_index.luxury | 127 |
| abstract_inverted_index.safety | 188 |
| abstract_inverted_index.valued | 121 |
| abstract_inverted_index.achieve | 136 |
| abstract_inverted_index.address | 4 |
| abstract_inverted_index.because | 186 |
| abstract_inverted_index.chapter | 1, 18 |
| abstract_inverted_index.methods | 13, 22, 95 |
| abstract_inverted_index.provide | 70, 156 |
| abstract_inverted_index.purpose | 149 |
| abstract_inverted_index.quality | 183 |
| abstract_inverted_index.safety, | 185 |
| abstract_inverted_index.season, | 65, 77 |
| abstract_inverted_index.season. | 55 |
| abstract_inverted_index.sensory | 169 |
| abstract_inverted_index.Nowadays | 43 |
| abstract_inverted_index.adjuvant | 93 |
| abstract_inverted_index.consumer | 191 |
| abstract_inverted_index.everyone | 44 |
| abstract_inverted_index.overview | 6 |
| abstract_inverted_index.presents | 19 |
| abstract_inverted_index.products | 128 |
| abstract_inverted_index.ripening | 15, 28, 30, 37, 41, 64, 94, 104, 138, 144 |
| abstract_inverted_index.superior | 130, 180 |
| abstract_inverted_index.Processed | 98 |
| abstract_inverted_index.available | 52 |
| abstract_inverted_index.consumers | 157 |
| abstract_inverted_index.different | 82, 92 |
| abstract_inverted_index.enzymatic | 36, 140 |
| abstract_inverted_index.harvested | 87 |
| abstract_inverted_index.industry, | 35 |
| abstract_inverted_index.involved. | 147 |
| abstract_inverted_index.maturity, | 90 |
| abstract_inverted_index.nowadays, | 123 |
| abstract_inverted_index.processes | 31, 141, 153 |
| abstract_inverted_index.products. | 113 |
| abstract_inverted_index.regarding | 11 |
| abstract_inverted_index.subjected | 102 |
| abstract_inverted_index.vegetable | 27 |
| abstract_inverted_index.Naturally, | 56 |
| abstract_inverted_index.artificial | 40, 143 |
| abstract_inverted_index.considered | 126 |
| abstract_inverted_index.countries, | 83 |
| abstract_inverted_index.population | 72 |
| abstract_inverted_index.processes, | 29, 38, 105, 139 |
| abstract_inverted_index.processes. | 16, 42 |
| abstract_inverted_index.vegetables | 61 |
| abstract_inverted_index.discoveries | 10 |
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| abstract_inverted_index.properties. | 134 |
| abstract_inverted_index.out-of-season | 160 |
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| cited_by_percentile_year.min | 94 |
| countries_distinct_count | 0 |
| institutions_distinct_count | 10 |
| sustainable_development_goals[0].id | https://metadata.un.org/sdg/2 |
| sustainable_development_goals[0].score | 0.49000000953674316 |
| sustainable_development_goals[0].display_name | Zero hunger |
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| citation_normalized_percentile.is_in_top_1_percent | False |
| citation_normalized_percentile.is_in_top_10_percent | True |