Quality Evaluation of Plant-Derived Foods Ⅱ
Dear Colleagues, It is well established that preference (but not exclusivity) for plant-derived foods can result in both health and environmental benefits. However, it must be acknowledged that not all plant-derived foods present the same quality to consumers. Hence, traditional and novel tools to a...
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Oliveira, Ivo Vaz de edt Quality Evaluation of Plant-Derived Foods Ⅱ Basel MDPI - Multidisciplinary Digital Publishing Institute 2022 1 electronic resource (142 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier Dear Colleagues, It is well established that preference (but not exclusivity) for plant-derived foods can result in both health and environmental benefits. However, it must be acknowledged that not all plant-derived foods present the same quality to consumers. Hence, traditional and novel tools to assure high-quality standards have to be applied to these types of foods. At the same time, the definition of quality may be different from product to product and must be studied accordingly. Hence, the contents of bioactive compounds, amount of fat or fatty acid profiles, vitamins, carbohydrates, volatile compounds, and microbial safety or sensorial characteristics are some of the parameters that can provide an insight into plant-derived food quality. Of course, this type of food is usually subject to some kind of postharvest processing or storage, which can alter their properties. This has also led to the need to study how these procedures change the characteristics of the original food. This Special Issue on “Quality Evaluation of Plant-Derived Foods Ⅱ” focuses on the topic of the quality assessment of plant-derived foods. This includes novel approaches to this line of research, but also the use of the established methodologies for novel plant foods, understudied species, or new data on known plant foods. English Research & information: general bicssc Biology, life sciences bicssc Technology, engineering, agriculture bicssc virgin olive oil Olea europea L. phenols sensory profile fatty acid composition volatile compounds quinoa seed fractions particle size wheat bread addition level canola rapeseed Brassica napus canola protein plant proteins breeding food safety sustainability sunflower seeds sunflower oil sunflower oilcakes nutritive parameters classification amino acids profile fatty acids composition fruit tree food policies food security Loganiaceae nutrients market economies novel products orange sweet potato red rice flakes bioactive compound antioxidant activity physicochemical sensory properties Prunus domestica standardization GC–MS antioxidant HPLC microbial limits 3-0365-3548-9 3-0365-3547-0 Oliveira, Ivo Vaz de oth |
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English |
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Oliveira, Ivo Vaz de |
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Oliveira, Ivo Vaz de |
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i v d o ivd ivdo |
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title |
Quality Evaluation of Plant-Derived Foods Ⅱ |
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Quality Evaluation of Plant-Derived Foods Ⅱ |
title_full |
Quality Evaluation of Plant-Derived Foods Ⅱ |
title_fullStr |
Quality Evaluation of Plant-Derived Foods Ⅱ |
title_full_unstemmed |
Quality Evaluation of Plant-Derived Foods Ⅱ |
title_auth |
Quality Evaluation of Plant-Derived Foods Ⅱ |
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Quality Evaluation of Plant-Derived Foods Ⅱ |
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quality evaluation of plant-derived foods ⅱ |
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MDPI - Multidisciplinary Digital Publishing Institute |
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2022 |
physical |
1 electronic resource (142 p.) |
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3-0365-3548-9 3-0365-3547-0 |
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Not Illustrated |
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AT oliveiraivovazde qualityevaluationofplantderivedfoodsii |
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(CKB)5680000000037630 (oapen)https://directory.doabooks.org/handle/20.500.12854/81150 (EXLCZ)995680000000037630 |
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Quality Evaluation of Plant-Derived Foods Ⅱ |
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