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

The methods utilized to process and store food in order to increase its safety and shelf life involve different practices and actions that affect the physicochemical, nutritional, and sensory properties of the final products. The processing and storage of food needs to be optimized in order to promo...

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Guardat en:
Format: Online
Idioma:anglès
Publicat: MDPI - Multidisciplinary Digital Publishing Institute 2024
Matèries:
olive oil
sunflower oil
spicy olive oil
canned eel
colour
sensory analysis
health enhancing
raw snack
health claims
healthy ingredients
bluefin tuna
frozen storage
physicochemical properties
water-holding capacity
color difference
rice starch
guar gum
locust bean gum
rheological properties
RVA
freeze–thaw stability
biogenic amines
canned seafood
storage time
storage temperature
pomegranate
browning
oxidative stress
long term storage
husk scald
polyphenol oxidase
postharvest treatments
red wine
pulsed electric fields
microorganisms
inactivation
sulfur dioxide
shelf-life
Pedrosillano chickpea
aquafaba
chemical composition
functional properties
egg-free meringues
sensory characteristics
brine
mild thermal
preservation
quality
vinegar
chickpea
freeze-drying
rehydration
instant meal
Cocido
easy-to-prepare
reconstituted meal
germinated brown rice
cooked rice
texture
back extrusion
precision
sensitivity
Lavandula pedunculata
rosmarinic acid
microwave-assisted extraction
ultrasound-assisted extraction
phenolic compounds
nutraceutical
food additive
nanomultilayer coatings
tomato
Aloe vera liquid fraction
gas barrier properties
postharvest quality
n/a
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
Accés en línia:ONIX_20240514_9783725802333_321
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