Effects of Processing on Food Composition, Nutritional Value and Sensory Quality

Food is subjected to various treatments and processes before human consumption, which have an effect on the food's shelf life, nutritional value, and sensory qualities. This Special Issue reprint contains studies regarding cold storage, refrigeration, freezing, fermentation, cold plasma, cooking, shaping, reforming, and packaging. These methods were applied during the processing of vegetables, fruit, dairy, oils, meats, seeds, marine foods, beverages, and other food items. This Special Issue reprint is designed for food scientists, technologists, food industry workers, dietitians, and nutritionists, as well as research scientists.

Author: Mariusz Szymczak, Joanna Trafialek

Publisher: MDPI AG

Publication Date: Feb 26, 2024

Number of Pages: NA pages

Language: English

Binding: Hardcover

ISBN-10: 3036599517

ISBN-13: 9783036599519