Quality Evaluation of Plant-Derived Foods

• Autore: Oliveira Ivo Vaz de
• Pubblicazione: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
• Descrizione fisica: 1 online resource (190 p.)
• Soggetto topico: Biology, life sciences; Research & information: general; Technology, engineering, agriculture
• Soggetto non controllato: antioxidant; antioxidant capacity; antioxidants; Beetroot (Beta vulgaris L.); bioactive components; bioactive compounds; biofortification; Camelina sativa; chemical compounds; co-products valorization; cooking quality; cracking index; fatty acids; fermented beverage; fibers; fruit quality; FT-IR analysis; germination; glucosinolates; glutathione; grape peels; isomaltodextrin; juice; juices; legume; lignans; Linum usitatissimum; lyophilization; mechanical properties; microbial load; microstructure; non-browning; organic acids; ozone; pasta; phenolics; phenols; polyphenol oxidase; principal component analysis; probiotics; processing; Prunus dulcis; rhubarb; ripening; sea buckthorn; selenium; sensorial analysis; sensory evaluation; Solanum lycopersicum; storage stability; sugars; sweet cherry fruit; vitamin C; volatile organic compounds (VOCs); wheat flour; wheat noodles; yield efficiency; yield of petioles
• Persona (resp. second.): OliveiraIvo Vaz de
• Sommario/riassunto: 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.
• Titolo autorizzato: Quality Evaluation of Plant-Derived Foods Ⅱ
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910557896003321
• Lo trovi qui: Univ. Federico II