Quality Evaluation of Plant-Derived Foods Ⅱ

• مؤلفون آخرون: Oliveira, Ivo Vaz de (المحرر)
• التنسيق: الكتروني فصل الكتاب
• اللغة: الإنجليزية
• منشور في: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• الموضوعات: Research & information: general; Biology, life sciences; Technology, engineering, agriculture; virgin olive oil; Olea europea L.; phenols; sensory profile; fatty acid composition; volatile compounds; quinoa seed fractions; particle size; wheat bread; addition level; canola; rapeseed; Brassica napus; canola protein; plant proteins; breeding; food safety; sustainability; sunflower seeds; sunflower oil; sunflower oilcakes; nutritive parameters; classification; amino acids profile; fatty acids composition; fruit tree; food policies; food security; Loganiaceae; nutrients; market economies; novel products; orange sweet potato; red rice; flakes; bioactive compound; antioxidant activity; physicochemical; sensory properties; Prunus domestica; standardization; GC-MS; antioxidant; HPLC; microbial limits
• الوصول للمادة أونلاين: DOAB: download the publication; DOAB: description of the publication

Dear Colleagues, It is well established that preference (but not exclusivity) for plant-derived foods can result in both health and environmental benefits. However, it must be acknowledged that not all plant-derived foods present the same quality to consumers. Hence, traditional and novel tools to a...