Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields

Critical Reviews in Food Science and Nutrition

Volumn 49, Issue 6, 2009, Pages 552-576

  Sanchez Moreno, Concepcion ^a   De Ancos, Begona ^a   Plaza, Lucia ^a   Elez Martinez, Pedro ^a   Cano, M Pilar ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Bioactive compounds; Inflammation; Nonthermal technologies; Nutrition; Oxidative stress; Pant foods

Indexed keywords

ARTICLE; CHEMISTRY; ELECTRIC CONDUCTIVITY; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HUMAN; HYDROSTATIC PRESSURE; METHODOLOGY; NUTRITIONAL VALUE; SAFETY; STANDARD; VEGETABLE;

CONSUMER PRODUCT SAFETY; ELECTRIC CONDUCTIVITY; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HUMANS; HYDROSTATIC PRESSURE; NUTRITIVE VALUE; VEGETABLES;

EID: 67650081534     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390802145526     Document Type: Article

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