*Edited by Romina Alina Marc and Crina Carmen Mureșan*

Food ripening sweetens foods such as fruits and makes them tastier, more aromatic, and more nutritious. To achieve the beneficial results of food ripening in a controlled manner, agronomic engineers, food industry engineers, and scientists use state-ofthe-art technologies. This book, *New Discoveries in the Ripening Processes*, presents a comprehensive overview of the food ripening process. It is organized into seven chapters that address discoveries in the ripening of fruits, plants, enzymes, and much more.

> *Maria Rosário Bronze, Food Science and Nutrition Series Editor*

> > ISBN 978-0-85014-126-9

New Discoveries in the Ripening Processes

ISSN 2977-8174

Published in London, UK © 2024 IntechOpen © Servet TURAN / iStock

IntechOpen Series Food Science and Nutrition, Volume 3
