Food Technology Approaches for Improvement of Organoleptic Properties Through Preservation and Enrichment of Bioactive Compounds

Food Processing for Increased Quality and Consumption

Volumn , Issue , 2018, Pages 67-92

  Petzold, Guillermo ^a   Moreno, Jorge ^a   Gianelli, María P ^a   Cerda, Fabiola ^a   Mella, Karla ^a   Zúñiga, Pamela ^a   Orellana Palma, Patricio ^a  

^a UNIVERSIDAD DEL BÍO BÍO   (Chile)

Author keywords

Bioactive compounds; Encapsulation; Freeze concentration; Organoleptic properties; Osmotic dehydration

Indexed keywords

EID: 85056220609     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-811447-6.00003-5     Document Type: Chapter

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