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Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food

Food processing and cooking are matters of technology, but they are also arts. They can not only transform raw ingredients into diverse foods, but also increase the reuse rate of natural resources and processing by-products, meaning that consumers can enjoy high-quality, functional foods. This repri...

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Formato: Online
Lenguaje:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2025
Materias:
natural pigment
butterfly pea
anthocyanin
antioxidant
noodle
color
3D food printing
Aronia melanocarpa polyphenol
gel
printability
applicability
storage
tamarillo
steamed bread
bioactive component
antioxidants
sensory evaluation
glycemic index
licorice
far-infrared drying
ultrasonic pretreatment
drying kinetics
quality
shiitake
blanched broth
centrifuged broth
indigestible dextrin
vacuum frying
response surface methodology
oil content
colour
fracturability
cooking
Brassica vegetables
goitrogen
goitrin
isothiocyanates
benzyl isothiocyanate
sulforaphane
LC-MS/MS
Crithmum maritimum
apple cider vinegar
wine vinegar
alcoholic vinegar
pickles
chemical characteristics
sensory attributes
organoleptic properties
casein hydrolysate
frozen dough
bread quality
rice varieties
parboiling
polishing
nutrient composition
Bangladesh
artisan sausages
fatty acids
nutritional properties
sensorial properties
pork tenderloin
stir frying
quality attributes
volatile compounds
correlation
white peach palm
Amazon fruit
nutritional composition
technological properties
processing
Brazilian fruit
Arecaceae
button mushroom
cooking methods
GC-MS
E-nose
OAV
aroma recombination
aroma omission
aroma active compounds
cold plasma
rice
helium
gelatinization parameters
fatty acid profile
cocoa bean shells
functional bread
physicochemical quality
antioxidant property
starch hydrolysis
predicted glycemic index
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Acceso en línea:ONIX_20250812T110751_9783725845538_540
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