Special Issue on the Latest Research on Flavor Components and Sensory Properties of Food during Processing and Storage-Reference-Cited by-同舟云学术

Special Issue on the Latest Research on Flavor Components and Sensory Properties of Food during Processing and Storage

Published:2023-10-13 Issue:20 Volume:12 Page:3761
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Gantner Magdalena¹^ORCID,Kostyra Eliza¹^ORCID

Affiliation:

1. Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland

Abstract

Due to their chemical composition and physico-chemical properties, most food products are susceptible to biochemical, microbiological, physical and chemical deterioration [...]

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/20/3761/pdf

Reference32 articles.

1. Martínez, S., and Carballo, J. (2021). Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage. Foods, 10.

2. Rodriguez-Amaya, D.B., and Amaya-Farfan, J. (2020). Chemical Changes during Processing and Storage of Foods: Implications for Food Quality and Human Health, Academic Press.

3. A review on mechanisms and commercial aspects of food preservation and processing;Amit;Agric. Food Secur.,2017

4. Rudra, S.G., Basu, S., and Chanda, A. (2022). Food Storage, Spoilage and Shelf Life: Recent Developments and Insights, Frontiers Media SA.

5. Life cycle assessment of food-preservation technologies;Pardo;J. Clean. Prod.,2012

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