LEADER 06505nam 2201633z- 450 001 9910557760403321 005 20231214133059.0 035 $a(CKB)5400000000045758 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/77163 035 $a(EXLCZ)995400000000045758 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aPhysicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 electronic resource (328 p.) 311 $a3-0365-2732-X 311 $a3-0365-2733-8 330 $aProcessing and storage can cause changes and interactions in food components that have effects on nutritional value, organoleptic characteristics or even food safety. This book includes 19 research works showing important and interesting advances, as well as new approaches, in this research topic. Four articles are dedicated to studying the effect of canning conditions (filling media and some ingredients) on the diverse parameters of quality for fish and pet foods. Three articles are devoted to studying the effects of dehydration (pre-treatments and drying procedures). One article is dedicated to monitoring the elaboration of a fermented and dehydrated product (sausage) using a portable NIRS device. The ninth article of this book studies the effect of low-dose electron beam irradiation on cooking quality, moisture migration, and thermodynamics, as well as the digestion properties of the isolated starches in newly harvested and dried rice. The next contribution studies the use of different preservatives to avoid the formation of undesirable volatile organic compounds in stracciatella cheese. Another article examines the impact of source material, kibble size, temperature, and duration on the efficiency of the aqueous extraction of sugars and phenolics from carob kibbles by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. In two articles, marinating with different extracts, alone or combined with other seasoning/conditioning methods, was essayed to tenderize beef or to improve the sensory quality of chicken leg and breast meat. The effect of various cooking methods on the quality, structure, pasting, water distribution and protein oxidation of fish and meat-based snacks is studied in the fourteenth article. The last five articles are dedicated to the study of the effects of storage on several foods (olive oil, blueberry, beetroot and Atlantic mackerel). 606 $aResearch & information: general$2bicssc 610 $aElectron Beam Irradiation 610 $arice 610 $amoisture 610 $aphysicochemical properties 610 $arabbiteye blueberry 610 $apostharvest storage 610 $afirmness 610 $aaroma compounds 610 $aoff-odor 610 $adry-fermented sausages 610 $anear infrared spectroscopy 610 $aportable device 610 $aPLS-DA 610 $aScomber colias 610 $aprior chilling 610 $aFucus spiralis 610 $apackaging medium 610 $acanning 610 $alipid damage 610 $acolour 610 $atrimethylamine 610 $aquality 610 $acarob kibbles 610 $acarob juice 610 $aaqueous extraction 610 $asugars 610 $aphenolics 610 $afree amino acids 610 $abiogenic amines 610 $afilling medium 610 $aEuropean eels 610 $astracciatella cheese 610 $avolatile organic compounds 610 $asensory characteristics 610 $anatural preservatives 610 $acheese storage 610 $apineapple by-products 610 $ahydrostatic pressure 610 $abromelain 610 $aenzyme activity 610 $amarinade 610 $ameat 610 $atexture 610 $awater status and distribution 610 $amicrostructure 610 $asecondary structure of protein 610 $aAtlantic mackerel 610 $asaffron quality 610 $asecondary metabolites 610 $adrying 610 $ahigh performance liquid chromatography-diode array detection (HPLC-DAD) 610 $aspectrophotometry 610 $acanned eels 610 $aolive oil 610 $asunflower oil 610 $aoxidation 610 $aantioxidants 610 $atotal phenols 610 $avitamin E 610 $afresh wet noodles 610 $ahumidity-controlled dehydration 610 $amicroorganisms 610 $ashelf-life 610 $anoodle quality 610 $a"Rocha" pear 610 $aultrasound 610 $amicrowave 610 $aquality characteristics 610 $aempirical models 610 $abeetroot 610 $aorganic farming 610 $astorage 610 $abioactive compounds 610 $abetalain 610 $anitrate 610 $asugar 610 $aphenolic compounds 610 $atotal dry matter 610 $achicken meat 610 $asensory evaluation 610 $asuperheated steam 610 $amarination 610 $ahot smoking 610 $astorage effect 610 $aextra virgin olive oil 610 $aphenols 610 $asterols 610 $atocopherols 610 $atemperature 610 $aargon 610 $afreeze-thaw cycles 610 $aanthocyanins 610 $agas chromatography-mass spectrometry 610 $aaroma profiles 610 $ahot-air drying 610 $ablueberry 610 $acooking methods 610 $afish meat snacks 610 $aLF-NMR 610 $aSEM 610 $aprotein oxidation 610 $aexpressible moisture 610 $agel 610 $agum 610 $aheat penetration 610 $athermally processed 610 $awet pet food 615 7$aResearch & information: general 700 $aMartinez$b Sidonia$4edt$01278416 702 $aCarballo$b Javier$4edt 702 $aMartinez$b Sidonia$4oth 702 $aCarballo$b Javier$4oth 906 $aBOOK 912 $a9910557760403321 996 $aPhysicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage$93013241 997 $aUNINA