“Technological convergence” of preventive nutrition with non thermal processing
Author:
Affiliation:
1. School of Biotechnology Kalinga Institute of Industrial Technology Bhubaneswar India
2. Gut Leben, Inc. San Diego California USA
3. Clinical Chemistry, Department of Laboratory Medicine Karolinska Institutet Stockholm Sweden
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16508
Reference119 articles.
1. Effects of ultrasound treatments on quality of grapefruit juice
2. Impact of pulsed light on colour, carotenoid, polyacetylene and sugar content of carrot slices
3. Effects of dielectric barrier discharge cold plasma treatments on degradation of anilazine fungicide and quality of tomato ( Lycopersicon esculentum Mill) juice
4. Effect of high hydrostatic pressure processing (HHP) on quality properties, squeezing pressure effect and shelf life of pomegranate juice
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