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Effects of Processing on Food Composition, Nutritional Value and Sensory Quality

Food is subjected to various treatments and processes before human consumption, which have an effect on the food’s shelf life, nutritional value, and sensory qualities. This Special Issue reprint contains studies regarding cold storage, refrigeration, freezing, fermentation, cold plasma, cooking, s...

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Materyal Türü: Online
Dil:İngilizce
Baskı/Yayın Bilgisi: MDPI - Multidisciplinary Digital Publishing Institute 2024
Konular:
biogenic amines
fat oxidation
food safety
mycotoxin
organic bar
meal replacement
goat’s cheese
Lactobacillus strains
sensory quality
fatty acid
lipolysis
by-products
flaxseed
whey
natural thickeners
fermentation
zero waste
herring
marinades
primary processing
pre-salting
cathepsins
intestines proteases
apples
vegetables
baby food
food quality
children nutrition
bioactive compounds
fermented cabbage
spray-drying
in vitro digestion
food
carob powder
pasta
pasta properties
compression resistance
sensory analysis
cold plasma
colostrum
proteome
decontamination technology
microbiological safety
marinating
temperature
antioxidant activity
peptides
RP-HPLC
active packaging
cooked ham
ham storage
Uncaria tomentosa extract
Formitopsis betulina extract
antibacterial properties
thema EDItEUR::P Mathematics and Science::PB Mathematics::PBW Applied mathematics
Online Erişim:ONIX_20240514_9783036599519_204
Etiketler: Etiketle
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Özet:Food is subjected to various treatments and processes before human consumption, which have an effect on the food’s shelf life, nutritional value, and sensory qualities. This Special Issue reprint contains studies regarding cold storage, refrigeration, freezing, fermentation, cold plasma, cooking, shaping, reforming, and packaging. These methods were applied during the processing of vegetables, fruit, dairy, oils, meats, seeds, marine foods, beverages, and other food items. This Special Issue reprint is designed for food scientists, technologists, food industry workers, dietitians, and nutritionists, as well as research scientists.

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