Catálogo de publicaciones - libros

Palabras clave – provistas por la editorial

olive oil by-products; breaded fish; fish shelf life; fish quality; sustainable food; film; whey protein isolate; tarragon essential oil; brook trout; refrigerated storage; physicochemical quality; microbiological quality; sensory quality; shelf-life; sweet cherry; nanoemulsion coating; cracking; fruit quality, nutraceutical value; crosslinking; fresh fish; spoilage; chilling/refrigeration; freezing; edible coatings; hyperbaric storage; algae extracts; antioxidants; fish preservatives; total carotenoids; total phenolics; trout fillets; Ceylon spinach; Basella alba; ultrasonication; antioxidant; antibacterial activity; pork; Sus scrofa; household food waste; stability evaluation; sensory acceptability; period after opening (PAO); blackberry; gray mold; pathogens; storage quality; ozone treatment; enoki mushroom; ZnONPs; propolis; pullulan/chitosan; antibacterial; antioxidant activity; meat packaging; volatile organic compounds; HS-SPME-GC/MS; Italian sparkling wines; cork stoppers; bottle aging; antimicrobial polymers; antimicrobial peptides; food safety; food packaging; instrumental color; overwrapped packaging; simulated retail display; TBARS; vacuum packaging; fruit and vegetable by-products; food shelf life; by-products recycling; n/a