Effect of Processing on Sensory Quality and Bioactive Components in Food Products
Dublin Core
Title
Effect of Processing on Sensory Quality and Bioactive Components in Food Products
Subject
Biology
Thermodynamics
Thermodynamics
Description
In order to obtain high-quality food products, we need to control them from their origin. This ranges from the crops themselves to the reception of raw materials at the factory. The effect of industrial processing on the final quality of food is an essential factor that can guarantee its acceptance for sale, thus avoiding the losses that a rejected or withdrawn product could cause a company. In addition, preserving the integrity of bioactive ingredients during food processing is a challenge in the agri-food industry.
Creator
Antonio José Pérez-López,
Luis Noguera-Artiaga
Luis Noguera-Artiaga
Source
https://mdpi-res.com/bookfiles/book/10412/Effect_of_Processing_on_Sensory_Quality_and_Bioactive_Components_in_Food_Products.pdf?v=1771899049
Publisher
MDPI - Multidisciplinary Digital Publishing Institute
Date
2025
Contributor
Mustabsyirah
Rights
Creative Commons
Format
PDF
Language
English
Type
Textbooks
Files
Collection
Citation
Antonio José Pérez-López,
Luis Noguera-Artiaga, “Effect of Processing on Sensory Quality and Bioactive Components in Food Products,” Open Educational Resource (OER) - USK Library, accessed March 15, 2026, https://oer.usk.ac.id/items/show/9770.