Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)

Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)

This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers’ satisfaction. Moreover, food su...

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Bibliographic Details
Other Authors: Varzakas, Theodoros
Format: Livre numérique
Language:Anglais
Published: MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
redox potential
color transfer
beef juice
beef meat
eugenol
encapsulation
whey protein–maltodextrin conjugates
chitosan
olive oil
cv. Lianolia Kerkyras
cv. Koroneiki
fatty acid methyl esters
sterols
authenticity
quality
LAB
Bifidobacterium
BLS
fruits
vegetables
Oregano honey
costeño-type cheese
sodium chloride
texture
rheology
microstructure.
boba milk tea
calcium alginate ball
preparation method
shelf life
inventory
new retailing
baking industrial
food supply chain coordination
Two-stage production system
corporate social responsibility
supply chain
dairy industry
social charity
Vietnam
dry
efficiency
energy
kiwifruit
ultrasound
edible coating
nanoemulsion
guaiacol peroxidase
anthocyanins
phenylalanine ammonia-lyase
chub mackerel
smoking treatment
sensory analysis
physiochemical characteristics
microbiological quality
biochemical analysis
HMR
pen shell
squid meat
superheated steam
high-frequency defrosting
cassava chips
physicochemical properties
MALDI-TOF
applications
food
fraud
adulteration
n/a
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
Online Access:Accès Université d'Orléans et IFPM
Accès INSA CVL

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