Vibeke Orlien

Vibeke Orlien

Associate Professor

ORCID: 0000-0003-4354-6591

Publication year:
All
1 - 8 out of 8Page size: 10
  1. 2022
  2. Published

    Food processing

    Mouritsen, Ole G., Olsen, Karsten & Orlien, Vibeke, 2022, Applied Food Science. Wernaart, B. & van der Meulen, B. (eds.). Wageningen Academic Publishers, p. 157-185 29 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  3. 2019
  4. 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

  5. 2018
  6. Published

    Innovative Technologies for Food Preservation

    Barba, F. J., Ahrné, Lilia, Xanthakis, E., Landerslev, M. G. & Orlien, Vibeke, 2018, Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms. J. Barba, F., S. Sant’Ana, A., Orlien, V. & Koubaa, M. (eds.). 1. ed. London: Academic Press, p. 25-51 27 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  7. 2017
  8. Published

    High Pressure–Induced Changes in Meat Color

    Orlien, Vibeke, 2017, Reference Module in Food Sciences. 1 ed. Elsevier, 7 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  9. Published

    Utilizing High Pressure Processing to Induce Structural Changes in Dairy and Meat Products

    Orlien, Vibeke, 2017, Reference Module in Food Science. Smithers, G. W. (ed.). Elsevier, 10 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  10. 2016
  11. Published

    High-Pressure Processing for Modification of Food Biopolymers

    Olsen, Karsten & Orlien, Vibeke, 2016, Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification. Knoerzer, K., Juliano, P. & Smithers, G. (eds.). 1. ed. Elsevier, p. 291-313 23 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  12. Published

    Implementation of Emerging Technologies

    Barba, F. J., Orlien, Vibeke, Mota, M. J., Lopes, R. P., Pereira, S. A. & Saraiva, J. A., 2016, Innovation Strategies in the Food Industry: Tools for Implementation. Galanakis, C. (ed.). 1. ed. Academic Press, p. 117-148 32 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  13. 2009
  14. Published

    Effect of high pressure processing, temperature, and storage on the color of pork longissimus dorsi

    Bak, K. H., Orlien, Vibeke, Karlsson, A. H. & Lindahl, G. K., 2009, The 55. International Congress of Meat Science and Technology (ICoMST). International Congress of Meat Science and Technology (ICoMST), p. 581-584 4 p.

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

ID: 4226516