TY - BOOK ID - 125822562 TI - Quality Evaluation of Plant-Derived Foods PY - 2021 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - Technology, engineering, agriculture KW - cracking index KW - fruit quality KW - sweet cherry fruit KW - yield efficiency KW - Prunus dulcis KW - processing KW - sensorial analysis KW - fatty acids KW - antioxidant KW - Beetroot (Beta vulgaris L.) KW - juice KW - bioactive components KW - fermented beverage KW - probiotics KW - Linum usitatissimum KW - Camelina sativa KW - antioxidant capacity KW - bioactive compounds KW - glucosinolates KW - lignans KW - phenols KW - co-products valorization KW - wheat noodles KW - isomaltodextrin KW - storage stability KW - cooking quality KW - sensory evaluation KW - microstructure KW - legume KW - germination KW - lyophilization KW - chemical compounds KW - FT-IR analysis KW - principal component analysis KW - ozone KW - sea buckthorn KW - mechanical properties KW - microbial load KW - grape peels KW - pasta KW - wheat flour KW - fibers KW - antioxidants KW - biofortification KW - ripening KW - selenium KW - Solanum lycopersicum KW - volatile organic compounds (VOCs) KW - rhubarb KW - sugars KW - organic acids KW - juices KW - yield of petioles KW - non-browning KW - polyphenol oxidase KW - phenolics KW - vitamin C KW - glutathione UR - https://www.unicat.be/uniCat?func=search&query=sysid:125822562 AB - This new MDPI book compiles several manuscript highlighting the complexity of “Quality Evaluation of Plant-Derived Foods”. It should be of interest for students, researchers, and professors, as important data and methodologies are presented. Results available include not only fruit and plant characteristics, but also by-products valorization and pre-harvest application of compounds for fruit and plant quality. ER -