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

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...

Full description

Bibliographic Details
Main Authors: Sara Esteghlal, Hadi Hashemi Gahruie, Mehrdad Niakousari, Francisco J. Barba, Alaa El-Din Bekhit, Kumar Mallikarjunan, Shahin Roohinejad
Format: Article
Language:English
Published: MDPI AG 2019-07-01
Series:Foods
Subjects:
Irradiation
ultrasound
cold plasma
pulsed electric fields
high-pressure processing
proteins and amino acids
Online Access:https://www.mdpi.com/2304-8158/8/7/262

Internet

https://www.mdpi.com/2304-8158/8/7/262

Similar Items