Food - Preservation.
Overview
Works: | 40 works in 17 publications in 17 languages |
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Titles
Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds
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Water stress in biological, chemical, pharmaceutical and food systems
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Pulsed electric fields in food processing = fundamental aspects and applications /
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Modified and controlled atmospheres for the storage, transportation, and packaging of horticultural commodities
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Instant controlled pressure drop (D.I.C.) in food processing = from fundamental to industrial applications /
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Hypobaric storage in food industry = advances in application and theory /
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Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation
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Application of alternative food-preservation technologies to enhance food safety and stability
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Physical-chemical properties of foods : = new tools for prediction /
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Food safety and preservation : = modern biological approaches to improving consumer health /
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