Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage

Processing and storage can cause changes and interactions in food components that have effects on nutritional value, organoleptic characteristics or even food safety. This book includes 19 research works showing important and interesting advances, as well as new approaches, in this research topic. F...

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Detalles Bibliográficos
Otros Autores:	Martinez, Sidonia (Editor), Carballo, Javier (Otro)
Formato:	Libro electrónico
Idioma:	Inglés
Publicado:	Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Materias:	Research & information: general Electron Beam Irradiation rice moisture physicochemical properties rabbiteye blueberry postharvest storage firmness aroma compounds off-odor dry-fermented sausages near infrared spectroscopy portable device PLS-DA Scomber colias prior chilling Fucus spiralis packaging medium canning lipid damage colour trimethylamine quality carob kibbles carob juice aqueous extraction sugars phenolics free amino acids biogenic amines filling medium European eels stracciatella cheese volatile organic compounds sensory characteristics natural preservatives cheese storage pineapple by-products hydrostatic pressure bromelain enzyme activity marinade meat texture water status and distribution microstructure secondary structure of protein Atlantic mackerel saffron quality secondary metabolites drying high performance liquid chromatography-diode array detection (HPLC-DAD) spectrophotometry canned eels olive oil sunflower oil oxidation antioxidants total phenols vitamin E fresh wet noodles humidity-controlled dehydration microorganisms shelf-life noodle quality "Rocha" pear ultrasound microwave quality characteristics empirical models beetroot organic farming storage bioactive compounds betalain nitrate sugar phenolic compounds total dry matter chicken meat sensory evaluation superheated steam marination hot smoking storage effect extra virgin olive oil phenols sterols tocopherols temperature argon freeze-thaw cycles anthocyanins gas chromatography-mass spectrometry aroma profiles hot-air drying blueberry cooking methods fish meat snacks LF-NMR SEM protein oxidation expressible moisture gel gum heat penetration thermally processed wet pet food
Ver en Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009655013106719