Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)

This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers’ satisfaction. Moreover, food su...

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Dettagli Bibliografici
Natura:	Online
Lingua:	inglese
Pubblicazione:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Soggetti:	redox potential color transfer beef juice beef meat eugenol encapsulation whey protein–maltodextrin conjugates chitosan olive oil cv. Lianolia Kerkyras cv. Koroneiki fatty acid methyl esters sterols authenticity quality LAB Bifidobacterium BLS fruits vegetables Oregano honey costeño-type cheese sodium chloride texture rheology microstructure. boba milk tea calcium alginate ball preparation method shelf life inventory new retailing baking industrial food supply chain coordination Two-stage production system corporate social responsibility supply chain dairy industry social charity Vietnam dry efficiency energy kiwifruit ultrasound edible coating nanoemulsion guaiacol peroxidase anthocyanins phenylalanine ammonia-lyase chub mackerel smoking treatment sensory analysis physiochemical characteristics microbiological quality biochemical analysis HMR pen shell squid meat superheated steam high-frequency defrosting cassava chips physicochemical properties MALDI-TOF applications food fraud adulteration n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
Accesso online:	ONIX_20220111_9783036518428_629
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Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)

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