TY  - GEN
AU  - Martinez,Sidonia
AU  - Carballo,Javier
AU  - Martinez,Sidonia
AU  - Carballo,Javier
TI  - Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
SN  - books978-3-0365-2733-8
PY  - 2021///
CY  - Basel, Switzerland
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Research & information: general
KW  - bicssc
KW  - Electron Beam Irradiation
KW  - rice
KW  - moisture
KW  - physicochemical properties
KW  - rabbiteye blueberry
KW  - postharvest storage
KW  - firmness
KW  - aroma compounds
KW  - off-odor
KW  - dry-fermented sausages
KW  - near infrared spectroscopy
KW  - portable device
KW  - PLS-DA
KW  - Scomber colias
KW  - prior chilling
KW  - Fucus spiralis
KW  - packaging medium
KW  - canning
KW  - lipid damage
KW  - colour
KW  - trimethylamine
KW  - quality
KW  - carob kibbles
KW  - carob juice
KW  - aqueous extraction
KW  - sugars
KW  - phenolics
KW  - free amino acids
KW  - biogenic amines
KW  - filling medium
KW  - European eels
KW  - stracciatella cheese
KW  - volatile organic compounds
KW  - sensory characteristics
KW  - natural preservatives
KW  - cheese storage
KW  - pineapple by-products
KW  - hydrostatic pressure
KW  - bromelain
KW  - enzyme activity
KW  - marinade
KW  - meat
KW  - texture
KW  - water status and distribution
KW  - microstructure
KW  - secondary structure of protein
KW  - Atlantic mackerel
KW  - saffron quality
KW  - secondary metabolites
KW  - drying
KW  - high performance liquid chromatography-diode array detection (HPLC-DAD)
KW  - spectrophotometry
KW  - canned eels
KW  - olive oil
KW  - sunflower oil
KW  - oxidation
KW  - antioxidants
KW  - total phenols
KW  - vitamin E
KW  - fresh wet noodles
KW  - humidity-controlled dehydration
KW  - microorganisms
KW  - shelf-life
KW  - noodle quality
KW  - “Rocha” pear
KW  - ultrasound
KW  - microwave
KW  - quality characteristics
KW  - empirical models
KW  - beetroot
KW  - organic farming
KW  - storage
KW  - bioactive compounds
KW  - betalain
KW  - nitrate
KW  - sugar
KW  - phenolic compounds
KW  - total dry matter
KW  - chicken meat
KW  - sensory evaluation
KW  - superheated steam
KW  - marination
KW  - hot smoking
KW  - storage effect
KW  - extra virgin olive oil
KW  - phenols
KW  - sterols
KW  - tocopherols
KW  - temperature
KW  - argon
KW  - freeze-thaw cycles
KW  - anthocyanins
KW  - gas chromatography-mass spectrometry
KW  - aroma profiles
KW  - hot-air drying
KW  - blueberry
KW  - cooking methods
KW  - fish meat snacks
KW  - LF-NMR
KW  - SEM
KW  - protein oxidation
KW  - expressible moisture
KW  - gel
KW  - gum
KW  - heat penetration
KW  - thermally processed
KW  - wet pet food
KW  - n/a
N1  - Open Access
N2  - Processing and storage can cause changes and interactions in food components that have effects on nutritional value, organoleptic characteristics or even food safety. This book includes 19 research works showing important and interesting advances, as well as new approaches, in this research topic. Four articles are dedicated to studying the effect of canning conditions (filling media and some ingredients) on the diverse parameters of quality for fish and pet foods. Three articles are devoted to studying the effects of dehydration (pre-treatments and drying procedures). One article is dedicated to monitoring the elaboration of a fermented and dehydrated product (sausage) using a portable NIRS device. The ninth article of this book studies the effect of low-dose electron beam irradiation on cooking quality, moisture migration, and thermodynamics, as well as the digestion properties of the isolated starches in newly harvested and dried rice. The next contribution studies the use of different preservatives to avoid the formation of undesirable volatile organic compounds in stracciatella cheese. Another article examines the impact of source material, kibble size, temperature, and duration on the efficiency of the aqueous extraction of sugars and phenolics from carob kibbles by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. In two articles, marinating with different extracts, alone or combined with other seasoning/conditioning methods, was essayed to tenderize beef or to improve the sensory quality of chicken leg and breast meat. The effect of various cooking methods on the quality, structure, pasting, water distribution and protein oxidation of fish and meat-based snacks is studied in the fourteenth article. The last five articles are dedicated to the study of the effects of storage on several foods (olive oil, blueberry, beetroot and Atlantic mackerel)
UR  - https://mdpi.com/books/pdfview/book/4781
UR  - https://directory.doabooks.org/handle/20.500.12854/77163
ER  -