Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids

Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ultrasound, cold plasma, pulsed electric field, and...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:Foods
Autors principals: Esteghlal, Sara, Gahruie, Hadi Hashemi, Niakousari, Mehrdad, Barba, Francisco J., Bekhit, Alaa El-Din, Mallikarjunan, Kumar, Roohinejad, Shahin
Format: Artigo
Idioma:Inglês
Publicat: MDPI 2019
Matèries:
Review
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC6678513/
https://ncbi.nlm.nih.gov/pubmed/31319521
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8070262
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars