New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt

  • Francisco Jose Barba Orellana
  • Netsanet Shiferaw Terefe
  • Roman Buckow
  • Dietrich Knorr
  • Orlien, Vibeke
OriginalsprogEngelsk
TidsskriftFood Research International
Vol/bind77
Udgave nummerPart 4
Sider (fra-til)725-742
Antal sider18
ISSN0963-9969
DOI
StatusUdgivet - 2015

    Forskningsområder

  • High pressure, Nutritionally valuable compounds, Extractability, Bioavailability, Allergenicity, Salt reduction, Fatty acids, Food contaminants

ID: 147626664