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- Publisher: MDPI AG
- ISBN-10: 3036520201
- ISBN-13: 9783036520209
- Format: 17 x 24.4 x 1.9 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
Flavor and Aroma Analysis as a Tool for Quality Control of Foods (e-book) (used book) | bookbook.eu
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Description
Food quality constitutes the main concern of regular consumers with regard to sensory quality and economic factors. Farmers and manufacturers have made great efforts to learn about consumers' considerations; however, the requirements in terms of production optimization due to environmental deficiencies and energy saving still benefit from science and innovation. Accordingly, and within the idea and objective of bringing together original studies dealing with the aroma profile and sensory quality of foods, we present this Special Issue on "Flavor and Aroma Analysis as a Tool for the Quality Control of Foods". From the twelve published papers, four main research topics were covered: (i) the effect of agricultural practices, (ii) the effect of different processing and conditions, (iii) the characterization of foods and (iv) consumer perception and acceptability.
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- Publisher: MDPI AG
- ISBN-10: 3036520201
- ISBN-13: 9783036520209
- Format: 17 x 24.4 x 1.9 cm, hardcover
- Language: English English
Food quality constitutes the main concern of regular consumers with regard to sensory quality and economic factors. Farmers and manufacturers have made great efforts to learn about consumers' considerations; however, the requirements in terms of production optimization due to environmental deficiencies and energy saving still benefit from science and innovation. Accordingly, and within the idea and objective of bringing together original studies dealing with the aroma profile and sensory quality of foods, we present this Special Issue on "Flavor and Aroma Analysis as a Tool for the Quality Control of Foods". From the twelve published papers, four main research topics were covered: (i) the effect of agricultural practices, (ii) the effect of different processing and conditions, (iii) the characterization of foods and (iv) consumer perception and acceptability.
Reviews