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Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
| Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage |
| Autore | Martinez Sidonia |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (328 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
"Rocha" pear
anthocyanins antioxidants aqueous extraction argon aroma compounds aroma profiles Atlantic mackerel beetroot betalain bioactive compounds biogenic amines blueberry bromelain canned eels canning carob juice carob kibbles cheese storage chicken meat colour cooking methods dry-fermented sausages drying Electron Beam Irradiation empirical models enzyme activity European eels expressible moisture extra virgin olive oil filling medium firmness fish meat snacks free amino acids freeze-thaw cycles fresh wet noodles Fucus spiralis gas chromatography-mass spectrometry gel gum heat penetration high performance liquid chromatography-diode array detection (HPLC-DAD) hot smoking hot-air drying humidity-controlled dehydration hydrostatic pressure LF-NMR lipid damage marinade marination meat microorganisms microstructure microwave moisture n/a natural preservatives near infrared spectroscopy nitrate noodle quality off-odor olive oil organic farming oxidation packaging medium phenolic compounds phenolics phenols physicochemical properties pineapple by-products PLS-DA portable device postharvest storage prior chilling protein oxidation quality quality characteristics rabbiteye blueberry rice saffron quality Scomber colias secondary metabolites secondary structure of protein SEM sensory characteristics sensory evaluation shelf-life spectrophotometry sterols storage storage effect stracciatella cheese sugar sugars sunflower oil superheated steam temperature texture thermally processed tocopherols total dry matter total phenols trimethylamine ultrasound vitamin E volatile organic compounds water status and distribution wet pet food |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557760403321 |
Martinez Sidonia
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sausages: Nutrition, Safety, Processing and Quality Improvement
| Sausages: Nutrition, Safety, Processing and Quality Improvement |
| Autore | Carballo Javier |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (215 p.) |
| Soggetto topico |
Biology, life sciences
Food & society Research & information: general |
| Soggetto non controllato |
1H-NMR
amino acid metabolism antimicrobials antioxidant authenticity biogenic amines breed breeding system chemical hazards cured meat products dried Chinese sausage dry fermented sausages ecology fat reduction fat replacement fatty acids fermented meats fermented sausages flow cytometry food quality food reformulation food safety free amino acids free fatty acids Galician chorizo game meat ḥalāl assurance ḥalāl salami healthy meat product healthy meats high-throughput sequencing Italian-type salami lactic acid bacteria lactobacillus Lactobacillus sakei mango peel pectin meat processing meat products microbiota microwave-assisted extraction technique n/a ostrich meat physicochemical characteristics plant extracts polycyclic aromatic hydrocarbons (PAHs) pomegranate probiotic sensory properties shelf-life smoking sodium reduction staphylococci Staphylococcus equorum Staphylococcus saprophyticus starter cultures sugar metabolism volatile compounds |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Sausages |
| Record Nr. | UNINA-9910557719703321 |
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Carballo Javier
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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