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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Opis bibliograficzny
Format:	Online
Język:	angielski
Wydane:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Hasła przedmiotowe:	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
Dostęp online:	ONIX_20220111_9783036518305_541
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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Quality Evaluation of Plant-Derived Foods

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