Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)

• Другие авторы: Varzakas, Theodoros (Редактор), Tsarouhas, Panagiotis (Редактор)
• Формат: Электронный ресурс Глава книги
• Язык: английский
• Опубликовано: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Предметы: Technology: general issues; redox potential; color transfer; beef juice; beef meat; eugenol; encapsulation; whey protein-maltodextrin conjugates; chitosan; olive oil; cv. Lianolia Kerkyras; cv. Koroneiki; fatty acid methyl esters; sterols; authenticity; quality; LAB; Bifidobacterium; BLS; fruits; vegetables; Oregano honey; costeño-type cheese; sodium chloride; texture; rheology; microstructure.; boba milk tea; calcium alginate ball; preparation method; shelf life; inventory; new retailing; baking industrial; food supply chain coordination; Two-stage production system; corporate social responsibility; supply chain; dairy industry; social charity; Vietnam; dry; efficiency; energy; kiwifruit; ultrasound; edible coating; nanoemulsion; guaiacol peroxidase; anthocyanins; phenylalanine ammonia-lyase; chub mackerel; smoking treatment; sensory analysis; physiochemical characteristics; microbiological quality; biochemical analysis; HMR; pen shell; squid meat; superheated steam; high-frequency defrosting; cassava chips; physicochemical properties; MALDI-TOF; applications; food; fraud; adulteration; n/a
• Online-ссылка: DOAB: download the publication; DOAB: description of the publication

This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers' satisfaction. Moreover, fo...