Standard
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. / Barba Orellana, Francisco Jose; Terefe, Netsanet Shiferaw; Buckow, Roman; Knorr, Dietrich; Orlien, Vibeke.
I:
Food Research International, Bind 77, Nr. Part 4, 2015, s. 725-742.
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Harvard
Barba Orellana, FJ, Terefe, NS, Buckow, R, Knorr, D
& Orlien, V 2015, '
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review',
Food Research International, bind 77, nr. Part 4, s. 725-742.
https://doi.org/10.1016/j.foodres.2015.05.015APA
Barba Orellana, F. J., Terefe, N. S., Buckow, R., Knorr, D.
, & Orlien, V. (2015).
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review.
Food Research International,
77(Part 4), 725-742.
https://doi.org/10.1016/j.foodres.2015.05.015Vancouver
Barba Orellana FJ, Terefe NS, Buckow R, Knorr D
, Orlien V.
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review.
Food Research International. 2015;77(Part 4):725-742.
https://doi.org/10.1016/j.foodres.2015.05.015Author
Barba Orellana, Francisco Jose ; Terefe, Netsanet Shiferaw ; Buckow, Roman ; Knorr, Dietrich ; Orlien, Vibeke. / New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. I: Food Research International. 2015 ; Bind 77, Nr. Part 4. s. 725-742.
Bibtex
@article{a2e9e25484a74a0d968f4ef06dcfb723,
title = "New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review",
keywords = "High pressure, Nutritionally valuable compounds, Extractability, Bioavailability, Allergenicity, Salt reduction, Fatty acids, Food contaminants",
author = "{Barba Orellana}, {Francisco Jose} and Terefe, {Netsanet Shiferaw} and Roman Buckow and Dietrich Knorr and Vibeke Orlien",
year = "2015",
doi = "10.1016/j.foodres.2015.05.015",
language = "English",
volume = "77",
pages = "725--742",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",
number = "Part 4",
}
RIS
TY - JOUR
T1 - New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
AU - Barba Orellana, Francisco Jose
AU - Terefe, Netsanet Shiferaw
AU - Buckow, Roman
AU - Knorr, Dietrich
AU - Orlien, Vibeke
PY - 2015
Y1 - 2015
KW - High pressure
KW - Nutritionally valuable compounds
KW - Extractability
KW - Bioavailability
KW - Allergenicity
KW - Salt reduction
KW - Fatty acids
KW - Food contaminants
U2 - 10.1016/j.foodres.2015.05.015
DO - 10.1016/j.foodres.2015.05.015
M3 - Review
VL - 77
SP - 725
EP - 742
JO - Food Research International
JF - Food Research International
SN - 0963-9969
IS - Part 4
ER -
