Structural design of natural plant-based foods to promote nutritional quality

Trends in Food Science and Technology

Volumn 24, Issue 1, 2012, Pages 47-59

  Van Buggenhout, Sandy ^a   Ahrné, Lilia ^b   Alminger, Marie ^c   Andrys, Anna ^d   Benjamin, Mia ^e   Bialek, Lucy ^e   Cleaver, Graham ^e   Colle, Ines ^a   Langton, Maud ^b   Larqué, Elvira ^f   Lemmens, Lien ^a   Löfgren, Anders ^d   Lopez Sanchez, Patricia ^e   Pérez Llamas, Francisca ^f   Martínez Tomás, Rebeca ^f   Robertson, Jim ^g   Schalow, Sebastian ^h   Svelander, Cecilia ^c   Wellner, Nikolaus ^g   Hendrickx, Marc ^a   Waldron, Keith ^g   more..

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^c CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

^d Tetra Pak AB   (Sweden)

^e UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^f UNIVERSITY OF MURCIA   (Spain)

^g INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^h HUMBOLDT UNIVERSITY   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84858002461     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2011.10.005     Document Type: Note

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