Special Issue: Processing Foods: Process Optimization and Quality Assessment-Reference-Cited by-同舟云学术

Special Issue: Processing Foods: Process Optimization and Quality Assessment

Published:2023-03-13 Issue:3 Volume:11 Page:851
ISSN:2227-9717
Container-title:Processes
language:en
Short-container-title:Processes

Author:

Sipos Péter¹^ORCID,Radojčin Milivoj²

Affiliation:

1. Institute of Nutrition, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Egyetem tér 1, H-4032 Debrecen, Hungary

2. Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia

Abstract

For a long time, the basic as well as the only function of foods is to provide the nutrients and energy needed for human physiological processes [...]

Publisher

MDPI AG

Subject

Process Chemistry and Technology,Chemical Engineering (miscellaneous),Bioengineering

Link

https://www.mdpi.com/2227-9717/11/3/851/pdf

Reference13 articles.

1. Leneveu-Jenvrin, C., Quentin, B., Assemat, S., and Remize, F. (2020). Maintaining Physicochemical, Microbiological, and Sensory Quality of Pineapple Juice (Ananas comosus, Var. ‘Queen Victoria’) through Mild Heat Treatment. Processes, 8.

2. Abdullah, N., and Chin, N.L. (2021). Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design. Processes, 9.

3. Kucharczyk, K., Żyła, K., and Tuszyński, T. (2020). Volatile Esters and Fusel Alcohol Concentrations in Beer Optimized by Modulation of Main Fermentation Parameters in an Industrial Plant. Processes, 8.

4. Bi, K., Qiu, T., and Huang, Y. (2020). A Deep Learning Method for Yogurt Preferences Prediction Using Sensory Attributes. Processes, 8.

5. Benes, E., Fodor, M., Kovács, S., and Gere, A. (2020). Application of Detrended Fluctuation Analysis and Yield Stability Index to Evaluate Near Infrared Spectra of Green and Roasted Coffee Samples. Processes, 8.