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- Title
Physicochemical, Sensory, and Nutritional Properties of Foods Affected by Processing and Storage Series II.
- Authors
Martínez, Sidonia; Carballo, Javier
- Abstract
This document is a special issue that focuses on new advances in food processing and storage. It highlights the importance of constantly generating knowledge about the effects of technological treatments and storage on food components and properties. The issue includes studies on various topics such as the effects of heat treatment, canning, pulsed electric field technology, and the preservation of pomegranate and tomato. It also explores the development of new ingredients, additives, and manufacturing processes to meet consumer demands for innovative foods. The document provides summaries of several research studies, including the effects of adding guar gum and locust bean gum to rice starch gel, the culinary properties of aquafaba in French egg-free baked meringues, the development of vegan bonbons enriched with lyophilized peach powder, and the comparison of different extraction methods for obtaining polyphenol-rich extracts from Lavandula pedunculata. These studies contribute to the development of alternative ingredients and food products that cater to diverse dietary preferences and promote sustainability.
- Subjects
EDIBLE coatings; FOOD industry; CHICKPEA; BROWN rice; LOCUST bean gum; THERMODYNAMICS; FOOD aroma; FOOD preservation
- Publication
Foods, 2024, Vol 13, Issue 1, p156
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13010156