Integrated plant biotechnologies applied to safer and healthier food production: The Nutra-Snack manufacturing chain

Trends in Food Science and Technology

Volumn 22, Issue 7, 2011, Pages 353-366

  Rea, Giuseppina ^a   Antonacci, Amina ^a   Lambreva, Maya ^a   Pastorelli, Sandro ^a   Tibuzzi, Arianna ^a   Ferrari, Simone ^b   Fischer, Dirk ^c   Johanningmeier, Udo ^c   Oleszek, Wieslaw ^d   Doroszewska, Teresa ^d   Rizzo, Angela Maria ^e   Berselli, Patrizia V R ^e   Berra, Bruno ^e   Bertoli, Alessandra ^f   Pistelli, Luisa ^f   Ruffoni, Barbara ^g   Calas Blanchard, Carole ^h   Marty, Jean Louis ^h   Litescu, Simona Carmen ⁱ   Diaconu, Mirela ⁱ   Touloupakis, Eleftherios ^j   Ghanotakis, Demetrios ^j   Giardi, Maria Teresa ^a   more..

^a CNR   (Italy)

^b SAPIENZA UNIVERSITY OF ROME   (Italy)

^c MARTIN LUTHER UNIVERSITY HALLE WITTENBERG   (Germany)

^d STATE RESEARCH INSTITUTE   (Poland)

^e UNIVERSITY OF MILAN   (Italy)

^f UNIVERSITY OF PISA   (Italy)

^g CRA FSO   (Italy)

^h UNIVERSITÉ DE PERPIGNAN   (France)

ⁱ NATIONAL INSTITUTE OF RESEARCH AND DEVELOPMENT FOR BIOLOGICAL SCIENCES   (Romania)

^j UNIVERSITY OF CRETE   (Greece)

more..

Author keywords

[No Author keywords available]

Indexed keywords

ANALYTICAL TECHNIQUES; ENZYME-BASED BIOSENSORS; FOOD PROCESS; FOOD PRODUCTION; FUNCTIONAL ACTIVITIES; HIGH RESOLUTION; IN-VITRO; INTEGRATED APPROACH; INTEGRATED PLANTS; MANUFACTURING CHAIN; NATURAL ANTIOXIDANTS; NUTRACEUTICALS; PLANT CELLS; READY-TO-EAT SNACKS; SAFETY PROPERTY; TECHNOLOGICAL FRAMEWORK;

BIOSENSORS; BIOTECHNOLOGY; CELL CULTURE; FOOD PRODUCTS; INTEGRATION;

MANUFACTURE;

EID: 79959637805     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2011.04.005     Document Type: Review

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