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...

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Detalles Bibliográficos
Autores principales: Esteghlal, Sara, Gahruie, Hadi Hashemi, Niakousari, Mehrdad, Barba, Francisco J., Bekhit, Alaa El-Din, Mallikarjunan, Kumar, Roohinejad, Shahin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678513/
https://www.ncbi.nlm.nih.gov/pubmed/31319521
http://dx.doi.org/10.3390/foods8070262

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678513/
https://www.ncbi.nlm.nih.gov/pubmed/31319521
http://dx.doi.org/10.3390/foods8070262

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