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...

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Dades bibliogràfiques
Format:	Online
Idioma:	anglès
Publicat:	MDPI - Multidisciplinary Digital Publishing Institute 2025
Matèries:	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
Accés en línia:	ONIX_20250812T110751_9783725845538_540
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Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food

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