Quality Evaluation of Plant-Derived Foods

• Autore: Oliveira Ivo Vaz de
• Pubblicazione: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
• Descrizione fisica: 1 electronic resource (190 p.)
• Soggetto topico: Research & information: general; Biology, life sciences; Technology, engineering, agriculture
• Soggetto non controllato: cracking index; fruit quality; sweet cherry fruit; yield efficiency; Prunus dulcis; processing; sensorial analysis; fatty acids; antioxidant; Beetroot (Beta vulgaris L.); juice; bioactive components; fermented beverage; probiotics; Linum usitatissimum; Camelina sativa; antioxidant capacity; bioactive compounds; glucosinolates; lignans; phenols; co-products valorization; wheat noodles; isomaltodextrin; storage stability; cooking quality; sensory evaluation; microstructure; legume; germination; lyophilization; chemical compounds; FT-IR analysis; principal component analysis; ozone; sea buckthorn; mechanical properties; microbial load; grape peels; pasta; wheat flour; fibers; antioxidants; biofortification; ripening; selenium; Solanum lycopersicum; volatile organic compounds (VOCs); rhubarb; sugars; organic acids; juices; yield of petioles; non-browning; polyphenol oxidase; phenolics; vitamin C; glutathione
• Persona (resp. second.): OliveiraIvo Vaz de
• Sommario/riassunto: This new MDPI book compiles several manuscript highlighting the complexity of “Quality Evaluation of Plant-Derived Foods”. It should be of interest for students, researchers, and professors, as important data and methodologies are presented. Results available include not only fruit and plant characteristics, but also by-products valorization and pre-harvest application of compounds for fruit and plant quality.
• Titolo autorizzato: Quality Evaluation of Plant-Derived Foods Ⅱ
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910557896003321
• Lo trovi qui: Univ. Federico II