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...
محفوظ في:
| التنسيق: | Online |
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| اللغة: | الإنجليزية |
| منشور في: |
MDPI - Multidisciplinary Digital Publishing Institute
2025
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| الموضوعات: | |
| الوصول للمادة أونلاين: | ONIX_20250812T110751_9783725845538_540 |
| الوسوم: |
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| _version_ | 1869530948248272896 |
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| collection | Directory of Open Access Books |
| description | 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 reprint contains 16 valuable and high-quality original research articles spread across four sections: 1. Enhancing the nutritional value and functionality of traditional foods. 2. The reuse of processing by-products, 3. The effects of different processing and cooking methods on food quality characteristics. 4. The application of new food processing technologies. The research contained in this Special Issue will both help researchers to conduct follow-up studies and encourage the food industry to develop new products. |
| format | Online |
| id | doab-20.500.12854ir-165785 |
| 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-1657852025-08-12T10:16:42Z Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food Lin, Sheng-Dun 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 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 reprint contains 16 valuable and high-quality original research articles spread across four sections: 1. Enhancing the nutritional value and functionality of traditional foods. 2. The reuse of processing by-products, 3. The effects of different processing and cooking methods on food quality characteristics. 4. The application of new food processing technologies. The research contained in this Special Issue will both help researchers to conduct follow-up studies and encourage the food industry to develop new products. 2025-08-12T10:16:39Z 2025-08-12T10:16:39Z 2025 book ONIX_20250812T110751_9783725845538_540 9783725845538 9783725845545 https://directory.doabooks.org/handle/20.500.12854/165785 eng image/jpeg Attribution 4.0 International https://mdpi.com/books https://mdpi.com/books/pdfview/book/11273 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-4554-5 10.3390/books978-3-7258-4554-5 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725845538 9783725845545 278 open access |
| spellingShingle | 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 Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food |
| title | Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food |
| title_full | Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food |
| title_fullStr | Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food |
| title_full_unstemmed | Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food |
| title_short | Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food |
| title_sort | effect of processing and cooking on physicochemical sensory and functional properties of food |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20250812T110751_9783725845538_540 |