Soups
Author:
Affiliation:
1. Institute of Food Science, Technology and Nutrition (ICTAN); Spanish National Research Council (CSIC); Madrid Spain
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118929346.ch9/fullpdf
Reference133 articles.
1. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice;Abid;LWT - Food Science and Technology,2014
2. Influence of high-intensity pulsed electric field processing on lipoxygenase and b-glucosidase activities in strawberry juice;Aguiló-Aguayo;Innovative Food Science and Emerging Technologies,2008
3. High-intensity pulsed electric fields processing parameters affecting polyphenoloxidase activity of strawberry juice;Aguiló-Aguayo;Journal of Food Science,2010
4. Development of a novel functional soup rich in bioactive sulforaphane using broccoli (Brassica oleracea L. ssp. italica) florets and byproducts;Alvarez-Jubete;Food and Bioprocess Technology,2014
5. Baxter Food Group 2015 http://www.just-food.com/news/baxters-launches-functional-soups_id116168.aspx
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