Nutritional improvement of plant foods by non-thermal processing

Proceedings of the Nutrition Society

Volumn 61, Issue 2, 2002, Pages 311-318

  Knorr, D ^a   Ade Omowaye, B I O ^a   Heinz, V ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Food preservation; High pressure processing; Non thermal food processing; Nutritional quality; Pulsed electric fields; Ultrasound

Indexed keywords

CONFERENCE PAPER; DIET SUPPLEMENTATION; ECHOGRAPHY; FOOD INDUSTRY; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; HYPERBARISM; NUTRITION; PLANT; PULSED ELECTRIC FIELD; ELECTRICITY; FOOD HANDLING; HEAT; HUMAN; HYDROSTATIC PRESSURE; METHODOLOGY; NUTRITIONAL VALUE; REVIEW; SAFETY; STANDARD; TASTE; ULTRASOUND;

CONSUMER PRODUCT SAFETY; ELECTRICITY; FOOD HANDLING; FOOD PRESERVATION; FOOD-PROCESSING INDUSTRY; HEAT; HUMANS; HYDROSTATIC PRESSURE; NUTRITIVE VALUE; PLANTS, EDIBLE; TASTE; ULTRASONICS;

EID: 0035998680     PISSN: 00296651     EISSN: None     Source Type: Journal    
DOI: 10.1079/PNS2002162     Document Type: Conference Paper

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