Reprint
Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods
Edited by
June 2024
184 pages
- ISBN978-3-7258-1496-1 (Hardback)
- ISBN978-3-7258-1495-4 (PDF)
This book is a reprint of the Special Issue Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods that was published in
Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary
This Special Issue covers topics such as the thermal behaviour of solid food products; flavour analysis of foods and volatile profile; volatile compounds in food and their transformation during processing; volatile oils used for improving food stability; chromatographic methods in food analysis; spectroscopic methods in food analysis; physico-chemical characterization and metal content in drinking water; metal composition of foods; and food active packaging and superior valorisation of food raw materials.
Format
- Hardback
License and Copyright
© 2024 by the authors; CC BY-NC-ND license
Keywords
soft cheese; herbs; wild garlic; chemical composition; volatile organic compounds; flavor; color; texture; GC–MS; volatile composition; C. bergamia; antimicrobial; essential oil; post-harvest fungi; stinky tofu; food flavour; volatile compounds; GC-MS; paprika; thermal behavior; VOCs; sensorial profile; fatty acids; highland barley; heat processing; volatile compounds; flavor deterioration; gas chromatography-mass spectrometry (GC-MS); meatball; CML; AGE; sheep tail fat; beef fat; volatile compounds; sour bamboo shoot; microbial compositions; traditional fermentation; volatile flavor compounds; correlation analysis; Actinidia argute resources; organic acid; volatile compound; orthogonal partial least squares discriminant analysis; odor activity value; goose fat; lard; burdock extract; heating; oxidative stability; HS-GC-IMS; volatile components; OAV value; VIP value; sensory evaluation