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Quality Evaluation of Plant-Derived Foods

This new MDPI book compiles several manuscript highlighting the complexity of “Quality Evaluation of Plant-Derived Foods”. It should be of interest for students, researchers, and professors, as important data and methodologies are presented. Results available include not only fruit and plant charact...

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Guardat en:
Format: Online
Idioma:anglès
Publicat: MDPI - Multidisciplinary Digital Publishing Institute 2022
Matèries:
cracking index
fruit quality
sweet cherry fruit
yield efficiency
Prunus dulcis
processing
sensorial analysis
fatty acids
antioxidant
Beetroot (Beta vulgaris L.)
juice
bioactive components
fermented beverage
probiotics
Linum usitatissimum
Camelina sativa
antioxidant capacity
bioactive compounds
glucosinolates
lignans
phenols
co-products valorization
wheat noodles
isomaltodextrin
storage stability
cooking quality
sensory evaluation
microstructure
legume
germination
lyophilization
chemical compounds
FT-IR analysis
principal component analysis
ozone
sea buckthorn
mechanical properties
microbial load
grape peels
pasta
wheat flour
fibers
antioxidants
biofortification
ripening
selenium
Solanum lycopersicum
volatile organic compounds (VOCs)
rhubarb
sugars
organic acids
juices
yield of petioles
non-browning
polyphenol oxidase
phenolics
vitamin C
glutathione
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::T Technology, Engineering, Agriculture, Industrial processes
Accés en línia:ONIX_20220111_9783036518305_541
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Sumari:This new MDPI book compiles several manuscript highlighting the complexity of “Quality Evaluation of Plant-Derived Foods”. It should be of interest for students, researchers, and professors, as important data and methodologies are presented. Results available include not only fruit and plant characteristics, but also by-products valorization and pre-harvest application of coumpounds for fruit and plant quality.

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