Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage 

<br/><br/><br/>English[eng] 
<br/><br/><label>ISBN: </label>9783040000000 
<br/><br/><label>Subjects--Topical Terms: </label><br/>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||n/a