PMC · DOI:10.3390/foods14213601·October 23, 2025
Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition
Sheng-Dun Lin
Abstract
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Genes, proteins, chemicals, diseases, species, mutations and cell lines named across the full text — each resolved to its canonical identifier and authoritative record.
Species16
Ananas comosus(pineapple · species)Oryza sativa(Asian cultivated rice · species)Cucurbita pepo(species)Cucurbita melopepo(species)Phoenix dactylifera(date palm · species)Solanum betaceum(tamarillo · species)Actinopterygii(fishes · superclass)Tenebrio molitor(yellow mealworm · species)Olea(olives · genus)Fagopyrum tataricum(Kangra buckwheat · species)Cassia grandis(species)Linum usitatissimum(flax · species)Manihot esculenta(cassava · species)Citrus x limon(lemon · species)Passiflora edulis(passion fruit · species)Homo sapiens(human · species)
Chemicals59
calciumlipidanthocyaninABTSsugarcoumarinsglucosemagnesiumamino acidfructoseDPP-TPginsenosidesferrous gluconateeriocitrinPolyphenolssodiumAcrylamideirontriterpenescyclic peptiden-3 fatty acidlactic acidvitamin CcarotenoidPSketonesvitexinRSquercetinessential amino acidsamyloseunsaturated fatty acidscalcium chlorideEthanolpotassiumchlorogenic acidhesperidindisulfidestarchresveratrolbeta-caroteneflavonoidsmanganeseEGCGoleic acidpiceatannolPolysaccharidepalmitic acidsaponinsfolatehydrogenxyloseoilalkaloidsalcoholstriglyceridesaldehydeswatersodium chloride
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Taxonomy
TopicsBiochemical Analysis and Sensing Techniques · Meat and Animal Product Quality · Food Quality and Safety Studies