Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods
Gustavo V. Barbosa‐Cánovas, Francesco Donsı̀, Semanur Yıldız, Kezban Candoğan, Prashant Raj Pokhrel, Andrea Y. Guadarrama‐Lezama
Topics & Concepts
Product (mathematics)Food productsFood processingRelevance (law)Process (computing)Biochemical engineeringFood industryQuality (philosophy)New product developmentComputer scienceRisk analysis (engineering)Process engineeringFood scienceBiotechnologyBusinessEngineeringMarketingChemistryMathematicsBiologyPhysicsOperating systemLawPolitical scienceGeometryQuantum mechanicsMicrobial Inactivation MethodsMeat and Animal Product QualityRadiation Effects and Dosimetry