Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage

Sidonia Martínez; Javier Carballo

doi:10.3390/foods10122970

Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage

Foods. 2021 Dec 2;10(12):2970. doi: 10.3390/foods10122970.

Authors

Sidonia Martínez¹, Javier Carballo¹

Affiliation

¹ Food Technology Area, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain.

Abstract

Due to their chemical composition and physicochemical characteristics, most foods are very perishable and are easily altered by physical, chemical and biological agents [...].

Publication types

Editorial