Food Health and Technology Innovations

Food Health and Technology Innovations

Innovative Food Processing on Food Chemistry, Food Bioactive Composition and Public Health Nutrition

Yazarlar: Özlem TOKUŞOĞLU

Cilt 1 , Sayı 1 , 2018 , Sayfalar 1 - 9

Konular:Gıda Bilimi ve Teknolojisi

Anahtar Kelimeler:Innovative food bioactive

Özet: In this review context, innovative food processing including high presure processing (HHP) and pulsed electrical fields (PEF) effects on food chemical properties and bioactives has been dealed. Innovative food processing technologies can influence the quality and quantity of food    quality. Innovative    non-thermal technologies (e.g. high-hydrostatic pressure-HHP and pulsed electrical fields (PEF) can preserve the treated foods without decomposing the chemical constituents and sensorial properties which are normally affected during heat treatment and these innovative products are stabil and safety for public nutrition.

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@article{2018, title={Innovative Food Processing on Food Chemistry, Food Bioactive Composition and Public Health Nutrition}, volume={1}, number={1}, publisher={Food Health and Technology Innovations}, author={Özlem TOKUŞOĞLU}, year={2018}, pages={1–9} }
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Özlem TOKUŞOĞLU. (2018). Innovative Food Processing on Food Chemistry, Food Bioactive Composition and Public Health Nutrition (Vol. 1, pp. 1–9). Vol. 1, pp. 1–9. Food Health and Technology Innovations.
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Özlem TOKUŞOĞLU. Innovative Food Processing on Food Chemistry, Food Bioactive Composition and Public Health Nutrition. no. 1, Food Health and Technology Innovations, 2018, pp. 1–9.
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