Vibeke Orlien
Associate Professor
ORCID: 0000-0003-4354-6591
1 - 1 out of 1Page size: 10
- 2019
- Published
Innovative Food Processing Technologies: A Comprehensive Review: Structural Changes Induced in Foods by HPP
Orlien, Vibeke, 2019, Reference Module in Food Science. Elsevier, 18 p. (Reference Module in Food Science).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
ID: 4226516
Most downloads
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969
downloads
High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Research output: Contribution to conference › Poster › Research
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627
downloads
Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
139
downloads
Biochemical and Nutritional Changes during Food Processing and Storage
Research output: Contribution to journal › Editorial › Research › peer-review
Published