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Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods

This Special Issue covers topics such as the thermal behaviour of solid food products; flavour analysis of foods and volatile profile; volatile compounds in food and their transformation during processing; volatile oils used for improving food stability; chromatographic methods in food analysis; spe...

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Salvato in:
Natura: Online
Lingua:inglese
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute 2024
Soggetti:
soft cheese
herbs
wild garlic
chemical composition
volatile organic compounds
flavor
color
texture
GC–MS
volatile composition
C. bergamia
antimicrobial
essential oil
post-harvest fungi
stinky tofu
food flavour
volatile compounds
GC-MS
paprika
thermal behavior
VOCs
sensorial profile
fatty acids
highland barley
heat processing
flavor deterioration
gas chromatography-mass spectrometry (GC-MS)
meatball
CML
AGE
sheep tail fat
beef fat
sour bamboo shoot
microbial compositions
traditional fermentation
volatile flavor compounds
correlation analysis
Actinidia argute resources
organic acid
volatile compound
orthogonal partial least squares discriminant analysis
odor activity value
goose fat
lard
burdock extract
heating
oxidative stability
HS-GC-IMS
volatile components
OAV value
VIP value
sensory evaluation
thema EDItEUR::P Mathematics and Science::PN Chemistry::PNK Inorganic chemistry
Accesso online:ONIX_20240704_9783725814961_227
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Riassunto:This Special Issue covers topics such as the thermal behaviour of solid food products; flavour analysis of foods and volatile profile; volatile compounds in food and their transformation during processing; volatile oils used for improving food stability; chromatographic methods in food analysis; spectroscopic methods in food analysis; physico-chemical characterization and metal content in drinking water; metal composition of foods; and food active packaging and superior valorisation of food raw materials.

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