Effect of Processing on Sensory Quality and Bioactive Components in Food Products - Rilegato

Rilegato

ISBN 10: 3725829551 ISBN 13: 9783725829552

Casa editrice: MDPI AG, 2025

Riassunto

In order to obtain high-quality food products, we need to control them from their origin. This ranges from the crops themselves to the reception of raw materials at the factory. The effect of industrial processing on the final quality of food is an essential factor that can guarantee its acceptance for sale, thus avoiding the losses that a rejected or withdrawn product could cause a company. In addition, preserving the integrity of bioactive ingredients during food processing is a challenge in the agri-food industry. Finally, sensory analysis in the food industry is recognized as one of the most important ways to ensure consumer acceptance of the food.

This Special Issue focuses on the effect of thermal and non-thermal treatment on the shelf-life, key bioactive compound changes (flavonoids and non-flavonoids), enzymatic antioxidant systems, and non-enzymatic antioxidant systems of fruit-, vegetable-, and meat-based products.

Dettagli dell'edizione

• Editore: MDPI AG
• Data di pubblicazione: 2025
• Lingua: Inglese
• ISBN 10: 3725829551
• ISBN 13: 9783725829552
• Rilegatura: Copertina rigida
• Numero di pagine: 228
• Redattore: Pérez-López Antonio José, Noguera-Artiaga Luis
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile