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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  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Sustainability of Olive Oil System
Sustainability of Olive Oil System
Autore Alamprese Cristina
Pubbl/distr/stampa Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica 1 electronic resource (328 p.)
Soggetto topico Research & information: general
Soggetto non controllato extra virgin olive oil
authentication
chemometrics
proton NMR
carbon NMR
machine learning
artificial neural networks
PLS-DA
olive leaf polyphenols
encapsulation
functional food
mayonnaise
alginate/pectin beads
phenolic extract
food enrichment
olive leaves
organic
local
consumer attitude
up-cycled ingredients
by-products
generational differences
virgin olive oil
organic production
harvesting method
harvesting time
volatile compounds
olive by-product
reactive oxygen species (ROS)
olive leaf
pomace
olive wastewater
clones
minor accessions
olive oil
quality
olive landrace
ripening
harvest season
antioxidants
minor compounds
oil quality
circular economy
environmental impact
global warming
valorization of waste
phenolic compounds
acidic hydrolysis
derivative UV spectroscopy
green chemistry
screening methods
health claim
antioxidant activity
olive mill wastewaters
reactive oxygen species
vascular cells
breadsticks
gluten-free
olive oil by-products
oxidation stability
electronic nose
accelerated shelf-life tests
transparent plastic material
metallized material
brown-amber glass
oxidation
stability
packaging
olive oil quality
life cycle assessment
biocompounds
shelf life
environmental sustainability
biscuits
gluten-free breadsticks
salad dressing
vegan mayonnaise
waste recovery
choice experiment (CE)
extra virgin olive oil (EVOO)
willingness to pay (WTP)
country of origin
organic food
consumer preferences
sustainable food system
authenticity
biodiversity
differential scanning calorimetry
color
chlorophyll
geographical origin
botanical origin
principal component analysis
anaerobic codigestion
biomethane
life cycle assessment (LCA)
life cycle costing (LCC)
olive mill by-products
olive composition
olive cultivars
olive ripening
PLS regression model
portable device
quality parameters
sustainability
Olea europaea
kaolin
zeolitite
foliar treatments
sustainable agriculture
crop defense
autochthonous cultivars
molecular fingerprinting
polyphenol content
gene expression
fruit developmental stages
olive storage duration
oil chemical composition
sensory properties
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910566468303321
Alamprese Cristina  
Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui