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portada Effect of Processing on Sensory Quality and Bioactive Components in Food Products
Type
Physical Book
Publisher
Author
Language
English
Pages
228
Format
Hardcover
ISBN13
9783725829552

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

Pérez-López Antonio José,Noguera-Artiaga Luis (Author) · Mdpi Ag · Hardcover

Effect of Processing on Sensory Quality and Bioactive Components in Food Products - Pérez-López Antonio José,Noguera-Artiaga Luis

New Book Imported to Taiwan
Delivery: 06 Aug - 14 Aug Shipping: 4 to 5 business days.
NT$ 2,700
NT$ 2,700

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Synopsis "Effect of Processing on Sensory Quality and Bioactive Components in Food Products"

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of food is an essential factor that can guarantee its acceptance for sale, thus avoiding the losses that a rejected or withdrawn product could cause a company.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.

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