Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage

• Autore: Martinez Sidonia
• Pubblicazione: 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
• Persona (resp. second.): CarballoJavier; MartinezSidonia
• Sommario/riassunto: Processing 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).
• Titolo autorizzato: Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910557760403321
• Lo trovi qui: Univ. Federico II