03483nam 2201081z- 450 991055789600332120220111(CKB)5400000000046320(oapen)https://directory.doabooks.org/handle/20.500.12854/76806(oapen)doab76806(EXLCZ)99540000000004632020202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierQuality Evaluation of Plant-Derived FoodsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (190 p.)3-0365-1830-4 3-0365-1829-0 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.Biology, life sciencesbicsscResearch & information: generalbicsscTechnology, engineering, agriculturebicsscantioxidantantioxidant capacityantioxidantsBeetroot (Beta vulgaris L.)bioactive componentsbioactive compoundsbiofortificationCamelina sativachemical compoundsco-products valorizationcooking qualitycracking indexfatty acidsfermented beveragefibersfruit qualityFT-IR analysisgerminationglucosinolatesglutathionegrape peelsisomaltodextrinjuicejuiceslegumelignansLinum usitatissimumlyophilizationmechanical propertiesmicrobial loadmicrostructurenon-browningorganic acidsozonepastaphenolicsphenolspolyphenol oxidaseprincipal component analysisprobioticsprocessingPrunus dulcisrhubarbripeningsea buckthornseleniumsensorial analysissensory evaluationSolanum lycopersicumstorage stabilitysugarssweet cherry fruitvitamin Cvolatile organic compounds (VOCs)wheat flourwheat noodlesyield efficiencyyield of petiolesBiology, life sciencesResearch & information: generalTechnology, engineering, agricultureOliveira Ivo Vaz deedt1280961Oliveira Ivo Vaz deothBOOK9910557896003321Quality Evaluation of Plant-Derived Foods Ⅱ3017752UNINA