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Nutritional quality organoleptic properties

Physical-chemical properties of biological media (pH, aw and Eh) are crucial for the preservation of food products, for their nutritional qualities to be maintained and for the development of their organoleptic properties. Physical-chemical properties are related to the composition of the food (salt concentration, water, organic acid amounts, etc.) any modification in food composition or in the process causes a change of the physical-chemical properties, and therefore of the final product. [Pg.1]

Inulin is widely applied in food products. It can be used for either its nutritional advantages or its technological properties, though it is often applied to offer a double benefit an improved organoleptic quality and a better-balanced nutritional composition. [Pg.287]

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Nutritional properties

Nutritional quality

Organoleptic properties

Organoleptic quality

Organoleptics

Properties quality

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