Does high pressure processing influence nutritional aspects of plant based food systems?

Trends in Food Science and Technology

Volumn 19, Issue 6, 2008, Pages 300-308

  Oey, Indrawati ^a   Van der Plancken, Iesel ^a   Van Loey, Ann ^a   Hendrickx, Marc ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

BIOACTIVITY; BIOCHEMICAL ENGINEERING; COLOR; COVALENT BONDS; FLAVORS; VITAMINS;

ANTIOXIDANT CAPACITY; EXTRACTION YIELD; NUTRITIONAL VALUES; VITAMIN STABILITY;

FOOD TECHNOLOGY;

EID: 44349169038     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2007.09.002     Document Type: Article

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