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...
Saved in:
| Format: | Online |
|---|---|
| Sprog: | engelsk |
| Udgivet: |
MDPI - Multidisciplinary Digital Publishing Institute
2024
|
| Fag: | |
| Online adgang: | ONIX_20240514_9783036599519_204 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|
| _version_ | 1869520106205216768 |
|---|---|
| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-137605 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1376052024-05-14T13:42:52Z Effects of Processing on Food Composition, Nutritional Value and Sensory Quality Szymczak, Mariusz Trafialek, Joanna 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 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. 2024-05-14T13:42:46Z 2024-05-14T13:42:46Z 2024 book ONIX_20240514_9783036599519_204 9783036599519 9783036599526 https://directory.doabooks.org/handle/20.500.12854/137605 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/8790 https://mdpi.com/books/pdfview/book/8790 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-9952-6 10.3390/books978-3-0365-9952-6 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036599519 9783036599526 182 open access |
| spellingShingle | 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 Effects of Processing on Food Composition, Nutritional Value and Sensory Quality |
| title | Effects of Processing on Food Composition, Nutritional Value and Sensory Quality |
| title_full | Effects of Processing on Food Composition, Nutritional Value and Sensory Quality |
| title_fullStr | Effects of Processing on Food Composition, Nutritional Value and Sensory Quality |
| title_full_unstemmed | Effects of Processing on Food Composition, Nutritional Value and Sensory Quality |
| title_short | Effects of Processing on Food Composition, Nutritional Value and Sensory Quality |
| title_sort | effects of processing on food composition nutritional value and sensory quality |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20240514_9783036599519_204 |