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Biochemical and Nutritional Changes during Food Processing and Storage

Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition,...

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Guardat en:
Format: Online
Idioma:anglès
Publicat: MDPI - Multidisciplinary Digital Publishing Institute 2021
Matèries:
protein fractionation
white teff
brown teff
amino acid profile
seed storage proteins
essential amino acids
anthocyanins
ascorbic acid
UV-Vis
HPLC-MS
kinetics
shelf life
legume protein
processing
digestibility
PEF
OH
POD
colour
extraction
spray drying
freeze drying
antioxidants
carotenoid aggregates
coloring foods
grouper
refrigerated storage
packaging methods
protein oxidation
protein degradation
n/a
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology
Accés en línia:ONIX_20210501_9783039434169_1041
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