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...
Furkejuvvon:
| Materiálatiipa: | Online |
|---|---|
| Giella: | eaŋgalasgiella |
| Almmustuhtton: |
MDPI - Multidisciplinary Digital Publishing Institute
2024
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| Fáttát: | |
| Liŋkkat: | ONIX_20240514_9783725802333_321 |
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| _version_ | 1869525255399145472 |
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| collection | Directory of Open Access Books |
| description | 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 promote positive effects and to prevent undesired consequences. This reprint contains various studies regarding new advances in and approaches to food processing and storage, the optimization of processes, and the incorporation of new components that allow the valorization of materials and the production of new foods, therefore adding value to the food industry |
| format | Online |
| id | doab-20.500.12854ir-137725 |
| 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-1377252024-05-14T14:15:40Z Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II Martinez, Sidonia Carballo, Javier 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 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 promote positive effects and to prevent undesired consequences. This reprint contains various studies regarding new advances in and approaches to food processing and storage, the optimization of processes, and the incorporation of new components that allow the valorization of materials and the production of new foods, therefore adding value to the food industry 2024-05-14T14:15:34Z 2024-05-14T14:15:34Z 2024 book ONIX_20240514_9783725802333_321 9783725802333 9783725802340 https://directory.doabooks.org/handle/20.500.12854/137725 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/8954 https://mdpi.com/books/pdfview/book/8954 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-0234-0 10.3390/books978-3-7258-0234-0 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725802333 9783725802340 228 open access |
| spellingShingle | 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 Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II |
| title | Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II |
| title_full | Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II |
| title_fullStr | Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II |
| title_full_unstemmed | Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II |
| title_short | Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II |
| title_sort | physicochemical sensory and nutritional properties of foods affected by processing and storage series ii |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20240514_9783725802333_321 |