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Edible fats, oils and fat-containing products undergo oxidation, both during production and storage. This process in food causes a sequence of unfavorable changes. From a nutritional and technological point of view, it is desirable to control oxidation processes by addition of inhibitory...
We review the potential of isothermal calorimetry as an analytical tool to provide an integrated view of the effect of different processing steps on the quality and shelf life of minimally processed fruits and vegetables. Variations in processing operations involved in product development in the...
This paper investigates the state-of-the-art of organic food with respect to the law (certification, inspection, and labelling), the market, the customer, and organic food itself. In spite of research work carried out on different aspects of organic food, there is not yet a method/methods for...
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