Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
Processing and storage can cause changes and interactions in food components that have effects on nutritional value, organoleptic characteristics or even food safety. This book includes 19 research works showing important and interesting advances, as well as new approaches, in this research topic. F...
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Martinez, Sidonia edt Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021 1 electronic resource (328 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier Processing and storage can cause changes and interactions in food components that have effects on nutritional value, organoleptic characteristics or even food safety. This book includes 19 research works showing important and interesting advances, as well as new approaches, in this research topic. Four articles are dedicated to studying the effect of canning conditions (filling media and some ingredients) on the diverse parameters of quality for fish and pet foods. Three articles are devoted to studying the effects of dehydration (pre-treatments and drying procedures). One article is dedicated to monitoring the elaboration of a fermented and dehydrated product (sausage) using a portable NIRS device. The ninth article of this book studies the effect of low-dose electron beam irradiation on cooking quality, moisture migration, and thermodynamics, as well as the digestion properties of the isolated starches in newly harvested and dried rice. The next contribution studies the use of different preservatives to avoid the formation of undesirable volatile organic compounds in stracciatella cheese. Another article examines the impact of source material, kibble size, temperature, and duration on the efficiency of the aqueous extraction of sugars and phenolics from carob kibbles by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. In two articles, marinating with different extracts, alone or combined with other seasoning/conditioning methods, was essayed to tenderize beef or to improve the sensory quality of chicken leg and breast meat. The effect of various cooking methods on the quality, structure, pasting, water distribution and protein oxidation of fish and meat-based snacks is studied in the fourteenth article. The last five articles are dedicated to the study of the effects of storage on several foods (olive oil, blueberry, beetroot and Atlantic mackerel). English Research & information: general bicssc 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 3-0365-2732-X 3-0365-2733-8 Carballo, Javier edt Martinez, Sidonia oth Carballo, Javier oth |
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English |
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author2 |
Carballo, Javier Martinez, Sidonia Carballo, Javier |
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Carballo, Javier Martinez, Sidonia Carballo, Javier |
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s m sm j c jc |
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HerausgeberIn Sonstige Sonstige |
title |
Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage |
spellingShingle |
Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage |
title_full |
Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage |
title_fullStr |
Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage |
title_full_unstemmed |
Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage |
title_auth |
Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage |
title_new |
Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage |
title_sort |
physicochemical, sensory and nutritional properties of foods affected by processing and storage |
publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
publishDate |
2021 |
physical |
1 electronic resource (328 p.) |
isbn |
3-0365-2732-X 3-0365-2733-8 |
illustrated |
Not Illustrated |
work_keys_str_mv |
AT martinezsidonia physicochemicalsensoryandnutritionalpropertiesoffoodsaffectedbyprocessingandstorage AT carballojavier physicochemicalsensoryandnutritionalpropertiesoffoodsaffectedbyprocessingandstorage |
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(CKB)5400000000045758 (oapen)https://directory.doabooks.org/handle/20.500.12854/77163 (EXLCZ)995400000000045758 |
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Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage |
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