Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Effect of Processing on Sensory Quality and Bioactive Components in Food Products

Effect of Processing on Sensory Quality and Bioactive Components in Food Products

Noguera-Artiaga, Luis
Pérez-López, Antonio José

Hardcover

Medical ReferenceBiologyChemistry

ISBN10: 3725829551
ISBN13: 9783725829552
Publisher: Mdpi AG
Published: Jan 14 2025
Pages: 228
Weight: 1.56
Height: 0.75 Width: 6.69 Depth: 9.61
Language: English
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of food is an essential factor that can guarantee its acceptance for sale, thus avoiding the losses that a rejected or withdrawn product could cause a company.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. Finally, sensory analysis in the food industry is recognized as one of the most important ways to ensure consumer acceptance of the food.

Also in

Medical Reference

View All