Reprint
Quality Evaluation of Plant-Derived Foods
Edited by
August 2021
190 pages
- ISBN978-3-0365-1830-5 (Hardback)
- ISBN978-3-0365-1829-9 (PDF)
This book is a reprint of the Special Issue Quality Evaluation of Plant-Derived Foods that was published in
Biology & Life Sciences
Environmental & Earth Sciences
Summary
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.
Format
- Hardback
License
© 2022 by the authors; CC BY-NC-ND license
Keywords
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; microstructure; chemical compounds; FT-IR analysis; principal component analysis; ozone; sea buckthorn; mechanical properties; microbial load; bioactive components; grape peels; pasta; wheat flour; fibers; antioxidants; biofortification; fruit quality; ripening; selenium; Solanum lycopersicum; volatile organic compounds (VOCs); rhubarb; sugars; organic acids; juices; yield of petioles; non-browning; polyphenol oxidase; phenolics; vitamin C; glutathione