Effect of Processing on Sensory Quality and Bioactive Components in Food Products
In order to obtain high-quality food products, we need to control them from their origin. This ranges from the crops themselves to the reception of raw materials at the factory. The effect of industrial processing on the final quality of food is an essential factor that can guarantee its acceptance...
Zapisane w:
| Format: | Online |
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| Język: | angielski |
| Wydane: |
MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Hasła przedmiotowe: | |
| Dostęp online: | ONIX_20250220_9783725829552_506 |
| Etykiety: |
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| _version_ | 1869531390412849152 |
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| collection | Directory of Open Access Books |
| description | In order to obtain high-quality food products, we need to control them from their origin. This ranges from the crops themselves to the reception of raw materials at the factory. The effect of industrial processing on the final quality of food is an essential factor that can guarantee its acceptance for sale, thus avoiding the losses that a rejected or withdrawn product could cause a company. In addition, preserving the integrity of bioactive ingredients during food processing is a challenge in the agri-food industry. Finally, sensory analysis in the food industry is recognized as one of the most important ways to ensure consumer acceptance of the food. This Special Issue focuses on the effect of thermal and non-thermal treatment on the shelf-life, key bioactive compound changes (flavonoids and non-flavonoids), enzymatic antioxidant systems, and non-enzymatic antioxidant systems of fruit-, vegetable-, and meat-based products. |
| format | Online |
| id | doab-20.500.12854ir-153142 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1531422025-02-20T13:37:39Z Effect of Processing on Sensory Quality and Bioactive Components in Food Products Pérez-López, Antonio José Noguera-Artiaga, Luis food processing citrus nuts bioactive ingredients food quality aroma color volatile antioxidants sensory thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PH Physics::PHH Thermodynamics and heat In order to obtain high-quality food products, we need to control them from their origin. This ranges from the crops themselves to the reception of raw materials at the factory. The effect of industrial processing on the final quality of food is an essential factor that can guarantee its acceptance for sale, thus avoiding the losses that a rejected or withdrawn product could cause a company. In addition, preserving the integrity of bioactive ingredients during food processing is a challenge in the agri-food industry. Finally, sensory analysis in the food industry is recognized as one of the most important ways to ensure consumer acceptance of the food. This Special Issue focuses on the effect of thermal and non-thermal treatment on the shelf-life, key bioactive compound changes (flavonoids and non-flavonoids), enzymatic antioxidant systems, and non-enzymatic antioxidant systems of fruit-, vegetable-, and meat-based products. 2025-02-20T13:37:36Z 2025-02-20T13:37:36Z 2025 book ONIX_20250220_9783725829552_506 9783725829552 9783725829569 https://directory.doabooks.org/handle/20.500.12854/153142 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/10412 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-2956-9 10.3390/books978-3-7258-2956-9 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725829552 9783725829569 228 Basel open access |
| spellingShingle | food processing citrus nuts bioactive ingredients food quality aroma color volatile antioxidants sensory thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PH Physics::PHH Thermodynamics and heat Effect of Processing on Sensory Quality and Bioactive Components in Food Products |
| title | Effect of Processing on Sensory Quality and Bioactive Components in Food Products |
| title_full | Effect of Processing on Sensory Quality and Bioactive Components in Food Products |
| title_fullStr | Effect of Processing on Sensory Quality and Bioactive Components in Food Products |
| title_full_unstemmed | Effect of Processing on Sensory Quality and Bioactive Components in Food Products |
| title_short | Effect of Processing on Sensory Quality and Bioactive Components in Food Products |
| title_sort | effect of processing on sensory quality and bioactive components in food products |
| topic | food processing citrus nuts bioactive ingredients food quality aroma color volatile antioxidants sensory thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PH Physics::PHH Thermodynamics and heat |
| topic_facet | food processing citrus nuts bioactive ingredients food quality aroma color volatile antioxidants sensory thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PH Physics::PHH Thermodynamics and heat |
| url | ONIX_20250220_9783725829552_506 |