LEADER 03969nam 2200913z- 450 001 9910566474903321 005 20231214133459.0 035 $a(CKB)5680000000037630 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/81150 035 $a(EXLCZ)995680000000037630 100 $a20202205d2022 |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 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (142 p.) 311 $a3-0365-3548-9 311 $a3-0365-3547-0 330 $aDear Colleagues, It is well established that preference (but not exclusivity) for plant-derived foods can result in both health and environmental benefits. However, it must be acknowledged that not all plant-derived foods present the same quality to consumers. Hence, traditional and novel tools to assure high-quality standards have to be applied to these types of foods. At the same time, the definition of quality may be different from product to product and must be studied accordingly. Hence, the contents of bioactive compounds, amount of fat or fatty acid profiles, vitamins, carbohydrates, volatile compounds, and microbial safety or sensorial characteristics are some of the parameters that can provide an insight into plant-derived food quality. Of course, this type of food is usually subject to some kind of postharvest processing or storage, which can alter their properties. This has also led to the need to study how these procedures change the characteristics of the original food. This Special Issue on ?Quality Evaluation of Plant-Derived Foods ?? focuses on the topic of the quality assessment of plant-derived foods. This includes novel approaches to this line of research, but also the use of the established methodologies for novel plant foods, understudied species, or new data on known plant foods. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aTechnology, engineering, agriculture$2bicssc 610 $avirgin olive oil 610 $aOlea europea L. 610 $aphenols 610 $asensory profile 610 $afatty acid composition 610 $avolatile compounds 610 $aquinoa seed fractions 610 $aparticle size 610 $awheat bread 610 $aaddition level 610 $acanola 610 $arapeseed 610 $aBrassica napus 610 $acanola protein 610 $aplant proteins 610 $abreeding 610 $afood safety 610 $asustainability 610 $asunflower seeds 610 $asunflower oil 610 $asunflower oilcakes 610 $anutritive parameters 610 $aclassification 610 $aamino acids profile 610 $afatty acids composition 610 $afruit tree 610 $afood policies 610 $afood security 610 $aLoganiaceae 610 $anutrients 610 $amarket economies 610 $anovel products 610 $aorange sweet potato 610 $ared rice 610 $aflakes 610 $abioactive compound 610 $aantioxidant activity 610 $aphysicochemical 610 $asensory properties 610 $aPrunus domestica 610 $astandardization 610 $aGC?MS 610 $aantioxidant 610 $aHPLC 610 $amicrobial limits 615 7$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 $a9910566474903321 996 $aQuality Evaluation of Plant-Derived Foods ?$93017752 997 $aUNINA