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Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition.

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Title: Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition.
Authors: Lin SD; Department of Food Science and Technology, Hungkuang University, 1018, Section 6, Taiwan Boulevard, Shalu District, Taichung 433304, Taiwan.
Source: Foods (Basel, Switzerland) [Foods] 2025 Oct 23; Vol. 14 (21). Date of Electronic Publication: 2025 Oct 23.
Publication Type: Editorial
Journal Info: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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  Availability: 0
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DbLabel: MEDLINE Ultimate
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AccessLevel: 2
PubType: Editorial & Opinion
PubTypeId: editorialOpinion
PreciseRelevancyScore: 0
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  Data: Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition.
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  Data: <searchLink fieldCode="AU" term="%22Lin+SD%22">Lin SD</searchLink>; Department of Food Science and Technology, Hungkuang University, 1018, Section 6, Taiwan Boulevard, Shalu District, Taichung 433304, Taiwan.
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  Data: <searchLink fieldCode="JN" term="%22101670569%22">Foods (Basel, Switzerland)</searchLink> [Foods] 2025 Oct 23; Vol. 14 (21). <i>Date of Electronic Publication: </i>2025 Oct 23.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22MDPI+AG%22">MDPI AG </searchLink><i>Country of Publication: </i>Switzerland <i>NLM ID: </i>101670569 <i>Publication Model: </i>Electronic <i>Cited Medium: </i>Print <i>ISSN: </i>2304-8158 (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2223048158%22">23048158 </searchLink><i>NLM ISO Abbreviation: </i>Foods <i>Subsets: </i>PubMed not MEDLINE
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=41227575
RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.3390/foods14213601
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      – Code: eng
        Text: English
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      – TitleFull: Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition.
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          Dates:
            – D: 23
              M: 10
              Text: 2025 Oct 23
              Type: published
              Y: 2025
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              Value: 21
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            – TitleFull: Foods (Basel, Switzerland)
              Type: main
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