Quality Evaluation of Plant-Derived Foods
This new MDPI book compiles several manuscript highlighting the complexity of "Quality Evaluation of Plant-Derived Foods". It should be of interest for students, researchers, and professors, as important data and methodologies are presented. Results available include not only fruit and pla...
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| Format: | Electronic Book Chapter |
| Language: | English |
| Published: |
Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Subjects: | |
| Online Access: | DOAB: download the publication DOAB: description of the publication |
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| 245 | 1 | 0 | |a Quality Evaluation of Plant-Derived Foods |
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| 520 | |a This new MDPI book compiles several manuscript highlighting the complexity of "Quality Evaluation of Plant-Derived Foods". It should be of interest for students, researchers, and professors, as important data and methodologies are presented. Results available include not only fruit and plant characteristics, but also by-products valorization and pre-harvest application of coumpounds for fruit and plant quality. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |4 https://creativecommons.org/licenses/by/4.0/ | ||
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| 650 | 7 | |a Research & information: general |2 bicssc | |
| 650 | 7 | |a Biology, life sciences |2 bicssc | |
| 650 | 7 | |a Technology, engineering, agriculture |2 bicssc | |
| 653 | |a cracking index | ||
| 653 | |a fruit quality | ||
| 653 | |a sweet cherry fruit | ||
| 653 | |a yield efficiency | ||
| 653 | |a Prunus dulcis | ||
| 653 | |a processing | ||
| 653 | |a sensorial analysis | ||
| 653 | |a fatty acids | ||
| 653 | |a antioxidant | ||
| 653 | |a Beetroot (Beta vulgaris L.) | ||
| 653 | |a juice | ||
| 653 | |a bioactive components | ||
| 653 | |a fermented beverage | ||
| 653 | |a probiotics | ||
| 653 | |a Linum usitatissimum | ||
| 653 | |a Camelina sativa | ||
| 653 | |a antioxidant capacity | ||
| 653 | |a bioactive compounds | ||
| 653 | |a glucosinolates | ||
| 653 | |a lignans | ||
| 653 | |a phenols | ||
| 653 | |a co-products valorization | ||
| 653 | |a wheat noodles | ||
| 653 | |a isomaltodextrin | ||
| 653 | |a storage stability | ||
| 653 | |a cooking quality | ||
| 653 | |a sensory evaluation | ||
| 653 | |a microstructure | ||
| 653 | |a legume | ||
| 653 | |a germination | ||
| 653 | |a lyophilization | ||
| 653 | |a chemical compounds | ||
| 653 | |a FT-IR analysis | ||
| 653 | |a principal component analysis | ||
| 653 | |a ozone | ||
| 653 | |a sea buckthorn | ||
| 653 | |a mechanical properties | ||
| 653 | |a microbial load | ||
| 653 | |a grape peels | ||
| 653 | |a pasta | ||
| 653 | |a wheat flour | ||
| 653 | |a fibers | ||
| 653 | |a antioxidants | ||
| 653 | |a biofortification | ||
| 653 | |a ripening | ||
| 653 | |a selenium | ||
| 653 | |a Solanum lycopersicum | ||
| 653 | |a volatile organic compounds (VOCs) | ||
| 653 | |a rhubarb | ||
| 653 | |a sugars | ||
| 653 | |a organic acids | ||
| 653 | |a juices | ||
| 653 | |a yield of petioles | ||
| 653 | |a non-browning | ||
| 653 | |a polyphenol oxidase | ||
| 653 | |a phenolics | ||
| 653 | |a vitamin C | ||
| 653 | |a glutathione | ||
| 856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/4255 |7 0 |z DOAB: download the publication |
| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/76806 |7 0 |z DOAB: description of the publication |