LEADER 03469nam  2201069z- 450 
001 9910557896003321
005 20231214133222.0
035   $a(CKB)5400000000046320
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76806
035   $a(EXLCZ)995400000000046320
100   $a20202201d2021      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aQuality Evaluation of Plant-Derived Foods
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021
215   $a1 electronic resource (190 p.)
311   $a3-0365-1830-4 
311   $a3-0365-1829-0 
330   $aThis 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.
606   $aResearch & information: general$2bicssc
606   $aBiology, life sciences$2bicssc
606   $aTechnology, engineering, agriculture$2bicssc
610   $acracking index
610   $afruit quality
610   $asweet cherry fruit
610   $ayield efficiency
610   $aPrunus dulcis
610   $aprocessing
610   $asensorial analysis
610   $afatty acids
610   $aantioxidant
610   $aBeetroot (Beta vulgaris L.)
610   $ajuice
610   $abioactive components
610   $afermented beverage
610   $aprobiotics
610   $aLinum usitatissimum
610   $aCamelina sativa
610   $aantioxidant capacity
610   $abioactive compounds
610   $aglucosinolates
610   $alignans
610   $aphenols
610   $aco-products valorization
610   $awheat noodles
610   $aisomaltodextrin
610   $astorage stability
610   $acooking quality
610   $asensory evaluation
610   $amicrostructure
610   $alegume
610   $agermination
610   $alyophilization
610   $achemical compounds
610   $aFT-IR analysis
610   $aprincipal component analysis
610   $aozone
610   $asea buckthorn
610   $amechanical properties
610   $amicrobial load
610   $agrape peels
610   $apasta
610   $awheat flour
610   $afibers
610   $aantioxidants
610   $abiofortification
610   $aripening
610   $aselenium
610   $aSolanum lycopersicum
610   $avolatile organic compounds (VOCs)
610   $arhubarb
610   $asugars
610   $aorganic acids
610   $ajuices
610   $ayield of petioles
610   $anon-browning
610   $apolyphenol oxidase
610   $aphenolics
610   $avitamin C
610   $aglutathione
615  7$aResearch & information: general
615  7$aBiology, life sciences
615  7$aTechnology, engineering, agriculture
700   $aOliveira$b Ivo Vaz de$4edt$01280961
702   $aOliveira$b Ivo Vaz de$4oth
906   $aBOOK
912   $a9910557896003321
996   $aQuality Evaluation of Plant-Derived Foods ?$93017752
997   $aUNINA