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

• Autres auteurs: Martinez, Sidonia (Éditeur intellectuel), Carballo, Javier (Éditeur intellectuel)
• Format: Électronique Chapitre de livre
• Langue: anglais
• Publié: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Sujets: 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; n/a
• Accès en ligne: DOAB: download the publication; DOAB: description of the publication

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...