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Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods
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This Special Issue covers topics such as the thermal behaviour of solid food products; flavour analysis of foods and volatile profile; volatile compounds in food and their transformation during processing; volatile oils used for improving food stability; chromatographic methods in food analysis; spectroscopic methods in food analysis; physico-chemical characterization and metal content in drinking water; metal composition of foods; and food active packaging and superior valorisation of food raw materials.
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Keywords
- Actinidia argute resources
- Age
- antimicrobial
- beef fat
- burdock extract
- C. bergamia
- chemical composition
- CML
- Color
- correlation analysis
- essential oil
- Fatty acids
- flavor
- flavor deterioration
- food flavour
- gas chromatography-mass spectrometry (GC-MS)
- GC-MS
- GC–MS
- goose fat
- heat processing
- heating
- Herbs
- Highland barley
- HS-GC-IMS
- lard
- meatball
- microbial compositions
- OAV value
- odor activity value
- organic acid
- orthogonal partial least squares discriminant analysis
- oxidative stability
- paprika
- post-harvest fungi
- sensorial profile
- sensory evaluation
- sheep tail fat
- soft cheese
- sour bamboo shoot
- stinky tofu
- Texture
- thema EDItEUR::P Mathematics and Science::PN Chemistry::PNK Inorganic chemistry
- thermal behavior
- traditional fermentation
- VIP value
- VOCs
- volatile components
- volatile composition
- volatile compound
- volatile compounds
- volatile flavor compounds
- volatile organic compounds
- wild garlic
Links
DOI: 10.3390/books978-3-7258-1495-4Editions