Quality Evaluation of Plant-Derived Foods
Quality Evaluation of Plant-Derived Foods
English[eng]
9783040000000
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||chemical compounds||FT-IR analysis||principal component analysis||ozone||sea buckthorn||mechanical properties||microbial load||grape peels||pasta||wheat flour||fibers||antioxidants||biofortification||ripening||selenium||Solanum lycopersicum||volatile organic compounds (VOCs)||rhubarb||sugars||organic acids||juices||yield of petioles||non-browning||polyphenol oxidase||phenolics||vitamin C||glutathione
English[eng]
9783040000000
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||chemical compounds||FT-IR analysis||principal component analysis||ozone||sea buckthorn||mechanical properties||microbial load||grape peels||pasta||wheat flour||fibers||antioxidants||biofortification||ripening||selenium||Solanum lycopersicum||volatile organic compounds (VOCs)||rhubarb||sugars||organic acids||juices||yield of petioles||non-browning||polyphenol oxidase||phenolics||vitamin C||glutathione