03469nam 2201069z- 450 991055789600332120231214133222.0(CKB)5400000000046320(oapen)https://directory.doabooks.org/handle/20.500.12854/76806(EXLCZ)99540000000004632020202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierQuality Evaluation of Plant-Derived FoodsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 electronic 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 compounds for fruit and plant quality.Research & information: generalbicsscBiology, life sciencesbicsscTechnology, engineering, agriculturebicssccracking indexfruit qualitysweet cherry fruityield efficiencyPrunus dulcisprocessingsensorial analysisfatty acidsantioxidantBeetroot (Beta vulgaris L.)juicebioactive componentsfermented beverageprobioticsLinum usitatissimumCamelina sativaantioxidant capacitybioactive compoundsglucosinolateslignansphenolsco-products valorizationwheat noodlesisomaltodextrinstorage stabilitycooking qualitysensory evaluationmicrostructurelegumegerminationlyophilizationchemical compoundsFT-IR analysisprincipal component analysisozonesea buckthornmechanical propertiesmicrobial loadgrape peelspastawheat flourfibersantioxidantsbiofortificationripeningseleniumSolanum lycopersicumvolatile organic compounds (VOCs)rhubarbsugarsorganic acidsjuicesyield of petiolesnon-browningpolyphenol oxidasephenolicsvitamin CglutathioneResearch & information: generalBiology, life sciencesTechnology, engineering, agricultureOliveira Ivo Vaz deedt1280961Oliveira Ivo Vaz deothBOOK9910557896003321Quality Evaluation of Plant-Derived Foods Ⅱ3017752UNINA