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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 electronic resource (328 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
Electron Beam Irradiation
rice moisture physicochemical properties rabbiteye blueberry postharvest storage firmness aroma compounds off-odor dry-fermented sausages near infrared spectroscopy portable device PLS-DA Scomber colias prior chilling Fucus spiralis packaging medium canning lipid damage colour trimethylamine quality carob kibbles carob juice aqueous extraction sugars phenolics free amino acids biogenic amines filling medium European eels stracciatella cheese volatile organic compounds sensory characteristics natural preservatives cheese storage pineapple by-products hydrostatic pressure bromelain enzyme activity marinade meat texture water status and distribution microstructure secondary structure of protein Atlantic mackerel saffron quality secondary metabolites drying high performance liquid chromatography-diode array detection (HPLC-DAD) spectrophotometry canned eels olive oil sunflower oil oxidation antioxidants total phenols vitamin E fresh wet noodles humidity-controlled dehydration microorganisms shelf-life noodle quality "Rocha" pear ultrasound microwave quality characteristics empirical models beetroot organic farming storage bioactive compounds betalain nitrate sugar phenolic compounds total dry matter chicken meat sensory evaluation superheated steam marination hot smoking storage effect extra virgin olive oil phenols sterols tocopherols temperature argon freeze-thaw cycles anthocyanins gas chromatography-mass spectrometry aroma profiles hot-air drying blueberry cooking methods fish meat snacks LF-NMR SEM protein oxidation expressible moisture gel gum heat penetration thermally processed 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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Valorization of Food Processing By-Products
| Valorization of Food Processing By-Products |
| Autore | Poiana Marco |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (300 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
by-product
rheological properties optimization melting profile antioxidant activity mayonnaise olive mill wastewater oxidative stability phenolic extract pork fatty acid amino acid mineral meat sustainability spent biomass prebiotic potential enzymatic digestion biorefinery circular economy by-products ovine scotta bioactive peptides bromelain pancreatin dipeptidyl peptidase IV inhibition ovine second whey cheese enzymatic hydrolysis wasted bread bioprocessing lactic acid bacteria soil amendment byproducts vegetable oil industry phenolics flavonoids photochemiluminescence cold-pressed oil by-product gum thixotropic behavior low-fat vegan mayonnaise thickeners gelling agents tomato pomace lycopene β-carotene extraction food by-products deep eutectic solvents non-thermal drying stilbene vine shoots viticulture waste trans-resveratrol ε-viniferin Italian varieties no-waste omega-3 smart sensors reuse fish oil industry recovery chemometrics lipid profile aquafaba cold-pressed oils confocal laser scanning microscopy egg replacement physicochemical properties radical scavenging activity vegan mayonnaise Amberlite resin hazelnut skin polyphenols Pinot noir pomace solid-liquid extraction valorization fatty acids derivatization cranberry pomace dietary fiber technological properties kiwi byproducts probiotic prebiotic Lactobacillus casei ingredients functional foods microbial spoilage lipidic oxidation antioxidant predictive microbiology food preservation food safety sustainable strategy by-product reuse kinetic parameters Olea europaea waste reuse inulin high polymerization degree functional pasta glycemic index prebiotics growth |
| ISBN | 3-0365-5950-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910639988103321 |
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Poiana Marco
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||