TY - BOOK ID - 137730152 TI - Quality Evaluation of Plant-Derived Foods Ⅱ PY - 2022 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - virgin olive oil KW - Olea europea L. KW - phenols KW - sensory profile KW - fatty acid composition KW - volatile compounds KW - quinoa seed fractions KW - particle size KW - wheat bread KW - addition level KW - canola KW - rapeseed KW - Brassica napus KW - canola protein KW - plant proteins KW - breeding KW - food safety KW - sustainability KW - sunflower seeds KW - sunflower oil KW - sunflower oilcakes KW - nutritive parameters KW - classification KW - amino acids profile KW - fatty acids composition KW - fruit tree KW - food policies KW - food security KW - Loganiaceae KW - nutrients KW - market economies KW - novel products KW - orange sweet potato KW - red rice KW - flakes KW - bioactive compound KW - antioxidant activity KW - physicochemical KW - sensory properties KW - Prunus domestica KW - standardization KW - GC–MS KW - antioxidant KW - HPLC KW - microbial limits UR - https://www.unicat.be/uniCat?func=search&query=sysid:137730152 AB - Dear Colleagues, It is well established that preference (but not exclusivity) for plant-derived foods can result in both health and environmental benefits. However, it must be acknowledged that not all plant-derived foods present the same quality to consumers. Hence, traditional and novel tools to assure high-quality standards have to be applied to these types of foods. At the same time, the definition of quality may be different from product to product and must be studied accordingly. Hence, the contents of bioactive compounds, amount of fat or fatty acid profiles, vitamins, carbohydrates, volatile compounds, and microbial safety or sensorial characteristics are some of the parameters that can provide an insight into plant-derived food quality. Of course, this type of food is usually subject to some kind of postharvest processing or storage, which can alter their properties. This has also led to the need to study how these procedures change the characteristics of the original food. This Special Issue on “Quality Evaluation of Plant-Derived Foods Ⅱ” focuses on the topic of the quality assessment of plant-derived foods. This includes novel approaches to this line of research, but also the use of the established methodologies for novel plant foods, understudied species, or new data on known plant foods. ER -