An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products

Author:

Roselló-Soto Elena,Thirumdas Rohit,Lorenzo José M.,Munekata Paulo Eduardo Sichetti,Putnik Predrag,Roohinejad Shahin,Mallikarjunan Kumar,Barba Francisco J.

Publisher

Elsevier

Reference110 articles.

1. High pressure processing (HPP) of honey for the improvement of nutritional value;Akhmazillah;Innovative Food Science & Emerging Technologies,2013

2. Dietary Guidelines for the Spanish population (SENC, diciembre 2016); the new graphic icon of healthy food [Guías alimentarias para la población española (SENC, diciembre 2016); la nueva pirámide de la alimentación saludable];Aranceta Bartrina;Nutrición Hospitalaria,2016

3. Impact of pulsed electric fields on the dehydration and physical properties of apple and potato slices;Arevalo;Drying Technology,2004

4. High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: a review;Barba;Comprehensive Reviews in Food Science and Food Safety,2012

5. Physicochemical and nutritional characteristics of blueberry juice after high pressure processing;Barba;Food Research International,2013

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