Benutzerdefiniertes Cover
Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II
Mitwirkende(r): Resource type: Ressourcentyp: Buch (Online)Buch (Online)Sprache: Englisch Verlag: [Erscheinungsort nicht ermittelbar] : MDPI - Multidisciplinary Digital Publishing Institute, 2024Beschreibung: 1 Online-Ressource (1 electronic resource 228 p.)ISBN:- 9783725802333
- 9783725802340
- Technology, Engineering, Agriculture, Industrial processes
- Technology: general issues
- Aloe vera liquid fraction
- Cocido
- Lavandula pedunculata
- Pedrosillano chickpea
- RVA
- aquafaba
- back extrusion
- biogenic amines
- bluefin tuna
- brine
- browning
- canned eel
- canned seafood
- chemical composition
- chickpea
- color difference
- colour
- cooked rice
- easy-to-prepare
- egg-free meringues
- food additive
- freeze-drying
- freeze–thaw stability
- frozen storage
- functional properties
- gas barrier properties
- germinated brown rice
- guar gum
- health claims
- health enhancing
- healthy ingredients
- husk scald
- inactivation
- instant meal
- locust bean gum
- long term storage
- microorganisms
- microwave-assisted extraction
- mild thermal
- nanomultilayer coatings
- nutraceutical
- olive oil
- oxidative stress
- phenolic compounds
- physicochemical properties
- polyphenol oxidase
- pomegranate
- postharvest quality
- postharvest treatments
- precision
- preservation
- pulsed electric fields
- quality
- raw snack
- reconstituted meal
- red wine
- rehydration
- rheological properties
- rice starch
- rosmarinic acid
- sensitivity
- sensory analysis
- sensory characteristics
- shelf-life
- spicy olive oil
- stora
Dieser Titel hat keine Exemplare
Open Access. Unrestricted online access star
Namensnennung - Nicht-kommerziell - Keine Bearbeitungen 4.0 International CC BY-NC-ND 4.0 cc:
https://creativecommons.org/licenses/by-nc-nd/4.0/
eng