Effect of Processing on Sensory Quality and Bioactive Components in Food Products

<p class=ql-align-justify><span style=color: rgba(23 43 77 1)>In order to obtain high-quality food products we need to control them from their origin. This ranges from the crops themselves to the reception of raw materials at the factory. The effect of industrial processing on the final quality of food is an essential factor that can guarantee its acceptance for sale thus avoiding the losses that a rejected or withdrawn product could cause a company. In addition preserving the integrity of bioactive ingredients during food processing is a challenge in the agri-food industry. Finally sensory analysis in the food industry is recognized as one of the most important ways to ensure consumer acceptance of the food.</span></p><p class=ql-align-justify><span style=color: rgba(23 43 77 1)>This Special Issue focuses on the effect of thermal and non-thermal treatment on the shelf-life key bioactive compound changes (flavonoids and non-flavonoids) enzymatic antioxidant systems and non-enzymatic antioxidant systems of fruit- vegetable- and meat-based products.</span></p>