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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| Médium: | Online |
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| Jazyk: | angličtina |
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MDPI - Multidisciplinary Digital Publishing Institute
2024
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| Témata: | |
| On-line přístup: | ONIX_20240704_9783725814961_227 |
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| _version_ | 1869522346286514176 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-139431 |
| 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-1394312024-07-04T09:54:24Z Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods Dippong, Thomas 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 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. 2024-07-04T09:54:21Z 2024-07-04T09:54:21Z 2024 book ONIX_20240704_9783725814961_227 9783725814961 9783725814954 https://directory.doabooks.org/handle/20.500.12854/139431 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/9433 https://mdpi.com/books/pdfview/book/9433 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-1495-4 10.3390/books978-3-7258-1495-4 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725814961 9783725814954 184 open access |
| spellingShingle | 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 Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods |
| title | Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods |
| title_full | Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods |
| title_fullStr | Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods |
| title_full_unstemmed | Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods |
| title_short | Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods |
| title_sort | advances research of volatile compounds composition stability and thermal behavior of foods |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20240704_9783725814961_227 |