Quality Evaluation of Plant-Derived Foods

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 pla...

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其他作者:	Oliveira, Ivo Vaz de (Editor)
格式:	Book Chapter
出版:	Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
主題:	Research & information: general Biology, life sciences Technology, engineering, agriculture 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 glutathione
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索引號:	A1234.567
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Quality Evaluation of Plant-Derived Foods

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