Effect of Processing on Sensory Quality and Bioactive Components in Food Products

In order to obtain high-quality food products, we need to control them from their origin. This ranges from the crops themselves to the reception of raw materials at the factory. The effect of industrial processing on the final quality of food is an essential factor that can guarantee its acceptance...

Szczegółowa specyfikacja

Opis bibliograficzny

Format:	Online
Język:	angielski
Wydane:	MDPI - Multidisciplinary Digital Publishing Institute 2025
Hasła przedmiotowe:	food processing citrus nuts bioactive ingredients food quality aroma color volatile antioxidants sensory 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::P Mathematics and Science::PH Physics::PHH Thermodynamics and heat
Dostęp online:	ONIX_20250220_9783725829552_506
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!