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Advances in Postharvest Process Systems
Advances in Postharvest Process Systems
Autore Onwude Daniel I
Pubbl/distr/stampa Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Descrizione fisica 1 online resource (214 p.)
Soggetto topico Biology, life sciences
Research and information: general
Technology, Engineering, Agriculture, Industrial processes
Soggetto non controllato agricultural production
alligator pepper
artificial neural network model
bean softening
beans classification
biorational pesticides
bitter kola
bulk hazelnut kernels
bulk weight
cassava
cavitation
chemical analysis
chemical profile
common beans
computational intelligence methods
crop storage and processing
decontamination
deterioration
dimensions
dosage
drying methods
energy consumption
food distribution
food packaging and shelf-life
food preservation
food quality
food security
fumigant toxicity
hard-to-cook
heating temperature
high pressure processing
hop cones size distribution
hurdle technology
industry 4.0
k-nearest neighbors
mass
maturity levels
mechanical properties
microorganisms
milk quality
milk storage
modeling
modelling
n/a
nonthermal
oil efficiency
optimization
pasteurization
persimmon fruit
piper nigrum
postharvest losses
postharvest storage
PPD
refrigeration
relaxation process
S. hortensis
S. intermedia
shelf life
shelf-life
smart digital technology
starch
storage
support vector machine model
underutilized seeds
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910557442503321
Onwude Daniel I  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
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  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui