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Quality Evaluation of Plant-Derived Foods
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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 plant characteristics, but also by-products valorization and pre-harvest application of coumpounds for fruit and plant quality.
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Keywords
- antioxidant
- antioxidant capacity
- Antioxidants
- Beetroot (Beta vulgaris L.)
- bioactive components
- bioactive compounds
- biofortification
- Biology, Life Sciences
- Camelina sativa
- chemical compounds
- co-products valorization
- cooking quality
- cracking index
- Fatty acids
- fermented beverage
- Fibers
- fruit quality
- FT-IR analysis
- Germination
- Glucosinolates
- Glutathione
- grape peels
- isomaltodextrin
- juice
- juices
- legume
- lignans
- Linum usitatissimum
- lyophilization
- Mathematics & science
- Mechanical properties
- microbial load
- Microstructure
- non-browning
- organic acids
- ozone
- pasta
- phenolics
- phenols
- polyphenol oxidase
- principal component analysis
- Probiotics
- processing
- Prunus dulcis
- Reference, information & interdisciplinary subjects
- Research & information: general
- rhubarb
- ripening
- sea buckthorn
- selenium
- sensorial analysis
- sensory evaluation
- Solanum lycopersicum
- storage stability
- Sugars
- sweet cherry fruit
- Technology, engineering, agriculture
- thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
- thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
- Vitamin C
- volatile organic compounds (VOCs)
- Wheat flour
- wheat noodles
- yield efficiency
- yield of petioles
Links
DOI: 10.3390/books978-3-0365-1829-9Editions