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This Special Issue presents a range of recent technologies and innovations to help the agricultural and food industry to manage and minimize postharvest losses, enhance reliability and sustainability, and generate high-quality products that are both healthy and appealing to consumers. It focuses on three main topics of food storage and preservation technologies, food processing technologies, and the applications of advanced mathematical modelling and computer simulations. This presentation of the latest research and information is particularly useful for people who are working in or associated with the fields of agriculture, the agri-food chain and technology development and promotion.

persimmon fruit --- drying methods --- computational intelligence methods --- artificial neural network model --- support vector machine model --- k-nearest neighbors --- milk quality --- high pressure processing --- pasteurization --- milk storage --- shelf life --- bulk hazelnut kernels --- mechanical properties --- heating temperature --- oil efficiency --- relaxation process --- common beans --- beans classification --- hard-to-cook --- bean softening --- piper nigrum --- dimensions --- mass --- maturity levels --- modelling --- food security --- food quality --- agricultural production --- crop storage and processing --- food distribution --- smart digital technology --- industry 4.0 --- refrigeration --- deterioration --- cavitation --- dosage --- hurdle technology --- microorganisms --- nonthermal --- decontamination --- bulk weight --- hop cones size distribution --- chemical analysis --- energy consumption --- postharvest storage --- food packaging and shelf-life --- bitter kola --- food preservation --- alligator pepper --- underutilized seeds --- cassava --- storage --- PPD --- starch --- shelf-life --- postharvest losses --- biorational pesticides --- chemical profile --- fumigant toxicity --- modeling --- optimization --- S. hortensis --- S. intermedia --- n/a

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Processing and storage can cause changes and interactions in food components that have effects on nutritional value, organoleptic characteristics or even food safety. This book includes 19 research works showing important and interesting advances, as well as new approaches, in this research topic. Four articles are dedicated to studying the effect of canning conditions (filling media and some ingredients) on the diverse parameters of quality for fish and pet foods. Three articles are devoted to studying the effects of dehydration (pre-treatments and drying procedures). One article is dedicated to monitoring the elaboration of a fermented and dehydrated product (sausage) using a portable NIRS device. The ninth article of this book studies the effect of low-dose electron beam irradiation on cooking quality, moisture migration, and thermodynamics, as well as the digestion properties of the isolated starches in newly harvested and dried rice. The next contribution studies the use of different preservatives to avoid the formation of undesirable volatile organic compounds in stracciatella cheese. Another article examines the impact of source material, kibble size, temperature, and duration on the efficiency of the aqueous extraction of sugars and phenolics from carob kibbles by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. In two articles, marinating with different extracts, alone or combined with other seasoning/conditioning methods, was essayed to tenderize beef or to improve the sensory quality of chicken leg and breast meat. The effect of various cooking methods on the quality, structure, pasting, water distribution and protein oxidation of fish and meat-based snacks is studied in the fourteenth article. The last five articles are dedicated to the study of the effects of storage on several foods (olive oil, blueberry, beetroot and Atlantic mackerel).

Research & information: general --- Electron Beam Irradiation --- rice --- moisture --- physicochemical properties --- rabbiteye blueberry --- postharvest storage --- firmness --- aroma compounds --- off-odor --- dry-fermented sausages --- near infrared spectroscopy --- portable device --- PLS-DA --- Scomber colias --- prior chilling --- Fucus spiralis --- packaging medium --- canning --- lipid damage --- colour --- trimethylamine --- quality --- carob kibbles --- carob juice --- aqueous extraction --- sugars --- phenolics --- free amino acids --- biogenic amines --- filling medium --- European eels --- stracciatella cheese --- volatile organic compounds --- sensory characteristics --- natural preservatives --- cheese storage --- pineapple by-products --- hydrostatic pressure --- bromelain --- enzyme activity --- marinade --- meat --- texture --- water status and distribution --- microstructure --- secondary structure of protein --- Atlantic mackerel --- saffron quality --- secondary metabolites --- drying --- high performance liquid chromatography-diode array detection (HPLC-DAD) --- spectrophotometry --- canned eels --- olive oil --- sunflower oil --- oxidation --- antioxidants --- total phenols --- vitamin E --- fresh wet noodles --- humidity-controlled dehydration --- microorganisms --- shelf-life --- noodle quality --- “Rocha” pear --- ultrasound --- microwave --- quality characteristics --- empirical models --- beetroot --- organic farming --- storage --- bioactive compounds --- betalain --- nitrate --- sugar --- phenolic compounds --- total dry matter --- chicken meat --- sensory evaluation --- superheated steam --- marination --- hot smoking --- storage effect --- extra virgin olive oil --- phenols --- sterols --- tocopherols --- temperature --- argon --- freeze-thaw cycles --- anthocyanins --- gas chromatography-mass spectrometry --- aroma profiles --- hot-air drying --- blueberry --- cooking methods --- fish meat snacks --- LF-NMR --- SEM --- protein oxidation --- expressible moisture --- gel --- gum --- heat penetration --- thermally processed --- wet pet food --- n/a --- "Rocha" pear

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Processing and storage can cause changes and interactions in food components that have effects on nutritional value, organoleptic characteristics or even food safety. This book includes 19 research works showing important and interesting advances, as well as new approaches, in this research topic. Four articles are dedicated to studying the effect of canning conditions (filling media and some ingredients) on the diverse parameters of quality for fish and pet foods. Three articles are devoted to studying the effects of dehydration (pre-treatments and drying procedures). One article is dedicated to monitoring the elaboration of a fermented and dehydrated product (sausage) using a portable NIRS device. The ninth article of this book studies the effect of low-dose electron beam irradiation on cooking quality, moisture migration, and thermodynamics, as well as the digestion properties of the isolated starches in newly harvested and dried rice. The next contribution studies the use of different preservatives to avoid the formation of undesirable volatile organic compounds in stracciatella cheese. Another article examines the impact of source material, kibble size, temperature, and duration on the efficiency of the aqueous extraction of sugars and phenolics from carob kibbles by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. In two articles, marinating with different extracts, alone or combined with other seasoning/conditioning methods, was essayed to tenderize beef or to improve the sensory quality of chicken leg and breast meat. The effect of various cooking methods on the quality, structure, pasting, water distribution and protein oxidation of fish and meat-based snacks is studied in the fourteenth article. The last five articles are dedicated to the study of the effects of storage on several foods (olive oil, blueberry, beetroot and Atlantic mackerel).

Research & information: general --- Electron Beam Irradiation --- rice --- moisture --- physicochemical properties --- rabbiteye blueberry --- postharvest storage --- firmness --- aroma compounds --- off-odor --- dry-fermented sausages --- near infrared spectroscopy --- portable device --- PLS-DA --- Scomber colias --- prior chilling --- Fucus spiralis --- packaging medium --- canning --- lipid damage --- colour --- trimethylamine --- quality --- carob kibbles --- carob juice --- aqueous extraction --- sugars --- phenolics --- free amino acids --- biogenic amines --- filling medium --- European eels --- stracciatella cheese --- volatile organic compounds --- sensory characteristics --- natural preservatives --- cheese storage --- pineapple by-products --- hydrostatic pressure --- bromelain --- enzyme activity --- marinade --- meat --- texture --- water status and distribution --- microstructure --- secondary structure of protein --- Atlantic mackerel --- saffron quality --- secondary metabolites --- drying --- high performance liquid chromatography-diode array detection (HPLC-DAD) --- spectrophotometry --- canned eels --- olive oil --- sunflower oil --- oxidation --- antioxidants --- total phenols --- vitamin E --- fresh wet noodles --- humidity-controlled dehydration --- microorganisms --- shelf-life --- noodle quality --- "Rocha" pear --- ultrasound --- microwave --- quality characteristics --- empirical models --- beetroot --- organic farming --- storage --- bioactive compounds --- betalain --- nitrate --- sugar --- phenolic compounds --- total dry matter --- chicken meat --- sensory evaluation --- superheated steam --- marination --- hot smoking --- storage effect --- extra virgin olive oil --- phenols --- sterols --- tocopherols --- temperature --- argon --- freeze-thaw cycles --- anthocyanins --- gas chromatography-mass spectrometry --- aroma profiles --- hot-air drying --- blueberry --- cooking methods --- fish meat snacks --- LF-NMR --- SEM --- protein oxidation --- expressible moisture --- gel --- gum --- heat penetration --- thermally processed --- wet pet food