Quality Evaluation of Plant-Derived Foods

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https://mdpi.com/books/pdfview/book/4255Contributor(s)
Oliveira, Ivo Vaz de (editor)
Language
EnglishAbstract
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 coumpounds for fruit and plant quality.
Keywords
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; glutathioneWebshop link
https://mdpi.com/books/pdfview ...ISBN
9783036518305, 9783036518299Publisher website
www.mdpi.com/booksPublication date and place
Basel, Switzerland, 2021Classification
Research and information: general
Biology, life sciences
Technology, Engineering, Agriculture, Industrial processes