Processing to control (bio)chemical reactions influencing volatile profiles in Brassica and Allium vegetables – an integrated food chain approach KU Leuven
In the context of food, there is an expansion in the (individual) demands from consumers, making the production challenging. The availability and price, as well as the quality of the product are important parameters that can impact the consumption. The quality of food, including vegetables, is determined by both its health and sensorial quality. The latter comprises parameters such as color, (micro)structure and flavor (i.e., aroma (odor) (i.e., ...