ABSTRACT
Active endogenous enzymes and their substrates are complementary natural food ingredients of fruit and vegetables. From a food engineering point of view, it is essential to be able to control both activity and stability of food-quality-related enzymes during food processing to obtain food products with certain targeted quality properties. These endogenous (bio) compounds can be used as natural ingredients for example to improve the quality of fruit-and vegetable-based food products. Therefore, optimization of (conventional) thermal processing conditions such as blanching and development of novel processing technologies are currently being investigated to obtain a balance between food safety and quality.
